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Baked Pumpkin Oatmeal Cups

Baked Cups

Baked Pumpkin Oatmeal Cups

Baked Cups

Baked Cups

Come fall, I don’t think I am alone in saying I become OBSESSED with everything pumpkin! Pumpkin muffins, cookies, bread, pancakes, even pumpkin flavored coffee.  Once the air crisps up and the leaves start to change, we all really tune into our “basic” side and let the pumpkin spirit really go!  These baked pumpkin oatmeal cups really harness my love of pumpkin, and I know you will love them too – at any time of year!

Related: Meet Coach Marissa

We definitely ALL have those mornings that we are rushed and stressed; when everyone in the house is scatter brained and none of us can seem to get it together. Those mornings are the exact days that these baked oatmeal cups are perfect to have on hand!

Baked Cups

Baked Cups

 

Kind of a muffin… kind of baked oatmeal.  The best of both worlds!  Their prefect to grab and go, and freeze exceptionally well, to take out of the freezer and pop in the microwave before eating.

These have added protein as well, to fill you up and help keep you full for longer.  Paired with some nut butter, a cup of coffee and some fruit, they are a part of a  perfect balanced start to your day!

 

Baked Pumpkin Oatmeal Cups

Ingredients:

  • 1 cup Quick Oats
  • 1 scoop Protein Powder (I used Quest Multi Purpose Protein Powder)
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 3 TBSP Stevia in the Raw (or desired sweetener, to taste)
  • 1/3 cup Egg Whites
  • 1/4 cup Unsweetened Apple Sauce
  • 1 TBSP Coconut Oil, melted and cooled slightly
  • 1/2 cup Pure Pumpkin Puree
  • 1/2 cup Unsweetened Cashew Milk
  • 8 Drops Sweet Leaf Stevia Drops (*Optional – May use additional powder sweetener)
  • 1 tsp Vanilla
  • 25 g Dark Chocolate Chips (Keep 8-10g separate to add to tops)

Directions:

  1. In a medium mixing bowl, combine all dry ingredients until mixed and set aside.
  2. In a separate mixing bowl, stir together all wet ingredients until well combined.
  3. Add the wet ingredients to the dry, and stir well. Lastly, fold in chocolate chips.
  4. Evenly distribute into sprayed or lined muffin tins, and add remaining chocolate chips, pressing into the tops slightly.
  5. Bake in preheated 350 F oven for 25 minutes, or until toothpick inserted into center comes out clean. Enjoy right away, or let cool completely before freezing in air tight container or freezer bag.  Makes 8 cups.

Related: Apple Cinnamon Muffins

Enjoy!!

 

Baked Cups

Baked Cups

MacroNutrient Content for 1 muffin:

11g Carbohydrates (2g Fiber), 4g Fat, 6g Protein

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