Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!
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Whew has this first month of school flown by!
We are definitely in the school swing and the big girls are loving being back in the classroom. My 3 year old has surprisingly adjusted to solo mornings with momma too! (Though perhaps not surprisingly since she is that go with the flow 3rd born!)
Since our mornings are quite early, sometimes my toddler isn’t quite out of bed before it is to head out the door for school drop off.
And sometimes toys are way more interesting than breakfast right when she gets up! Having a portable breakfast has been important for some of our school days. We have been keeping protein banana muffins, healthy apple breakfast cookies, and baked oatmeal cups on hand in the freezer for those slower toddler mornings, and they have been working out great, both for my busy toddler, and for my growing school aged girls.
These pumpkin spice baked oatmeal cups have also been a fun seasonal breakfast for my older girls getting excited for all things pumpkin, Halloween, and Thanksgiving!
The baked oatmeal cups freeze up great and make 2 dozen at a time. We made some for breakfast this week, and I’m freezing half of them to save for a nourishing, but fun pumpkin breakfast on Halloween morning.
Start their day out nutrient dense so they are ready for a full morning of playing and learning!
Round out your baked oatmeal cup breakfast with fried eggs (or hard boiled eggs if you are needing portable and on the go!), and raw milk or coconut milk. You could have a baked oatmeal cup with a cup of whole yogurt or some sausage if you can’t have eggs.
- 5 cups oats (Not quick oats! If you are gluten free be sure your oats say gluten free or there might be trace amounts of gluten there)
- Juice of 1 lemon
- 2 cups walnuts & pecans, chopped fine (I use the food processor to chop them fast! I use soaked/dehydrated "crispy" nuts for best digestion. IF YOU ARE NUT FREE you can use pumpkin seeds, sunflower seeds, or even shredded coconut.)
- 1 - 15oz can pumpkin
- 2 eggs (I think flax eggs will work here if you are egg free)
- ⅓ cup avocado oil (or melted butter or coconut oil)
- ⅔ cup pure maple syrup (This sounds like a lot but remember this makes 2 dozen - I think they are on the mildly sweet side so if you have kids used to sweeter things you could add a bit more - taste the mixture for yourself!)
- 2 tsp vanilla extract
- 3 tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 tsp sea salt
- (alternative to the individual cinnamon, ginger, cloves, and nutmeg, you could use your favorite pumpkin pie spice bend - say maybe 1-2 TB of pumpkin pie spice)
- The night before you want to make the baked oatmeal cups, put the oats and lemon juice in a medium mixing bowl and cover with water. Cover the bowl with a towel and let it soak overnight 8-10 hours. This soaking process breaks down the phytic acid in the oats making the grain more digestible.
- After the oats are done soaking, pre-heat the oven to 350 degrees, and put the oats in a strainer to drain off any excess water while you prepare the rest of the ingredients.
- Put the remainder of the ingredients into the medium mixing bowl, add the drained oats, and combine with a wooden spoon.
- Scoop the oat batter into a muffin tin (I line mine with silicone muffin cups but I think greasing them with butter would be fine), and bake at 350 degrees for 45 minutes. The recipe makes 24 baked oatmeal cups.
More real food recipes you might like ::
- Apple Cinnamon Baked Oatmeal
- Spinach & Sausage Egg Muffins
- Nutrient Dense Protein Banana Muffins
- Healthy Apple Cinnamon Breakfast Cookies