Pumpkin Baked Oatmeal Cups
User Reviews
4.8
Pumpkin Baked Oatmeal Cups
Description
Prepared by mixing quick oats, salt, baking powder, and pumpkin spice with almond milk, eggs, pumpkin puree, sweetener, and Greek yogurt, these cups bake in a greased muffin tin until just set. The oats produce a moist, creamy texture, similar to oatmeal that has been baked into individual portions rather than a typical muffin crumb.
Flavor highlights include warm pumpkin spice and mild sweetness, balanced by the tang from the yogurt glaze drizzled after baking. This glaze adds moisture and a slight sweetness enhancement.
These cups work well as a make-ahead breakfast or snack that can be conveniently reheated. Their individual portions make serving simple and consistent.
Storing the cooled cups in an airtight container refrigerated up to four days preserves freshness. Microwaving briefly before eating revives their soft texture. Adjusting oat quantity can change the firmness to a more muffin-like consistency if preferred, and the glaze can be omitted if additional sweetness is added to the batter.
Ingredients
- 1 cup quick oats (organic preferred)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 to 2 teaspoons pumpkin spice if you don't like pumpkin spice, use cinnamon, ground
- 1 cup plus 1/2 tablespoon almond milk (or milk of your choice)
- 1 teaspoon vanilla extract
- 2 large egg beaten
- 1/3 cup plus 1 1/2 tablespoons low fat plain Greek yogurt I like Fage, 2% fat
- 1/4 cup pumpkin puree
- 6 tablespoons Monk Fruit Sweetener or brown sugar (I used monk fruit, brown
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350F. Generously spray a standard 6-cup muffin tin with baking spray.
- To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.
- Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.
- To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)
- Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to combine.
- When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack. Drizzle each with a little glaze and allow to cool at least another 5 minutes.
Notes
- Store cooled oatmeal cups in an airtight container or resealable bag and refrigerate for up to 4 days.
- Reheat individual cups in the microwave for 30 seconds before serving.
- To achieve a denser texture like muffins, increase the oats to 1 3/4 cups.
- For more sweetness without the glaze, increase sugar in the batter and skip the glaze step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1oatmeal cup | |
| Calories | 104kcal | 5% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 137mg | 6% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
