Pumpkin spice baked oatmeal cups

It’s been a while since I’ve blogged.

Over the last eight months, my entire life has changed. I won’t get into the details here, but my personal writing has definitely taken a beating. I’m trying hard to get back into the groove, and will start with one of the things I do best… re-posting recipes.

This recipe is from one of my favourite websites, Organize Yourself Skinny. It’s gluten free, dairy free and awesome. It’s also filling and healthy.

Ingredients

  • 3 cups rolled oats (I used certified gluten free)
  • 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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In another large bowl whisk together eggs, brown sugar, and vanilla extract.
  4. Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
  5. Stir in dried cranberries and let sit for about 1-2 minutes.
  6. Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
  7. Divide baked oatmeal mixture among a 12-cup muffin pan.
  8. Bake 25 -27 minutes. Let sit for about 3-5 minutes.

Calories per cup: 231 (ish)

 

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About Amanda Hope

Communications professional. Book lover. History nerd. Runner. Tea drinker. Musician. Proud 'Pegger.
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