Healthy and wholesome pumpkin spice baked oatmeal cups made with cranberries and pecans.
Servings: 12
Calories: 231kcal
Ingredients
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree not pumpkin pie filling
- ¼ cup melted coconut oil
- 1 cup unsweetened coconut milk
- 1 cup dried unsweetened cranberries
- ¼ cup chopped pecans
Instructions
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Preheat oven to 350 degrees.
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In a large bowl combine rolled oats, cinnamon, baking powder, and salt. Mix together until all of the ingredients are evenly distributed among the oats.
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In another large bowl whisk together eggs, brown sugar, and vanilla extract.
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Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
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Stir in dried cranberries and let sit for about 1-2 minutes.
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Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
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Divide baked oatmeal mixture among a 12-cup muffin pan.
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Bake 25 -27 minutes. Let sit for about 3-5 minutes.
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Serve warm with pure maple syrup.
Notes
Make ahead instructions
prepare oatmeal cups completely, let cool, and then wrap in plastic wrap to freeze. I store all the wrapped baked oatmeals in one larger labeled bag.To reheat remove plastic wrap and heat in the microwave for 1-2 minutes or until heated through. I recommend placing a coffee cup of water in the microwave as it cooks. This keeps the oats from drying out.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Fiber: 4g | Sugar: 6g