Pumpkin Spice Baked Oatmeal Cups
Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!
Servings: 24 cups
Ingredients
- 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 - 15 oz can pumpkin
- 2 eggs I think flax eggs will work here if you are egg free
- 1/3 cup avocado oil or melted butter or coconut oil
- 2/3 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
- 1/4 tsp cloves
- 1/4 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
Instructions
- 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.