Pumpkin Spice Baked Oatmeal Cups
Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!
Servings: 24 cups
- 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
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.