I’m a huge fan of baked oatmeal when the weather turns cooler. I find myself craving something warm for breakfast rather than the typical green smoothie. Baked oatmeal is so easy too, because you can make it ahead of time and then have breakfast ready for the whole week.
The only problem with your typical baked oatmeal, is it’s not all that convenient when you are needing a grab-n-go type of breakfast. Problem’s solved…. baked pumpkin oatmeal muffins to the rescue!!
These oatmeal muffins are not only delicious and totally satisfying, but they’re also gluten-free and kid-friendly. Customize them by mixing in your favorite add-ins. I went with pecans, craisins and chocolate chips, but I think coconut, walnuts and dried cherries would also be fantastic. Another delicious variation would be trading the pumpkin out for cooked sweet potato, butternut squash or kabocha squash. I could even see a banana version… use a large ripe banana in place of the pumpkin and season with cinnamon rather than pumpkin pie spice. Lots of possibilities!
Baked oatmeal that's perfect for a grab-n-go breakfast or snack!
- 2 cups old-fashioned rolled oats, gluten-free as needed
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 egg or 2 egg whites
- 1/4 cup pure maple syrup (honey works too)
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk (any milk will work)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup dried craisins or any dried fruit (optional)
- 1/4 cup mini chocolate chips (optional, but recommended)
- *If you do not have pumpkin pie spice, use 1 teaspoon of ground cinnamon and 1/2 teaspoon each of ground ginger and nutmeg.
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
- In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup, vanilla extract, milk and add-ins. Add pumpkin mixture to the oats and stir to incorporate.
- Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
- Fill muffin pan almost completely full with oatmeal mixture. The muffins will not rise.
- Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.
If you’re enjoying a leisurly breakfast at home and don’t really need the grab-n-go option of a muffin; these are just as good all mushed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter. This recipe for the oatmeal muffins was adapted from my Baked Cranberry Pumpkin Oatmeal; which makes a great Thanksgiving Day breakfast.
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