Happy Wednesday, friends. I’m off on my weekly coffee-date-with-myself to work on digital marketing stuff, so it is indeed a happy morning. Time to myself is very valuable now that I’m a mom! And an almond milk mocha and slice of pumpkin bread don’t hurt, either.
But at any rate, first I’m popping in with an easy and delicious recipe for you!
At the moment I’m all about low-sugar, portable snacks. Things that can be prepped in large batches, freeze easily, are handheld, healthy, and delicious. These baked oatmeal cups are all of those things!
An adaptation of my pumpkin baked oatmeal, they’re the perfect fuel for keeping up with baby, and also something fun to add to Eric’s workweek lunchbox. And they’re also perfect for little kids–no refined sugar and lots of tasty fruit and veggies.
Although, if you don’t make them refined sugar-free, they’re excellent with chocolate chips instead of the raisins, too… just saying 🙂
Anyways, here’s the recipe!
Healthy Pumpkin Baked Oatmeal Cups (Gluten & Refined Sugar-Free)
Makes 12 standard muffin-sized cups
Ingredients:
- 1 mashed banana (~1/2 c.)
- 1/2 c. pumpkin puree
- 1 c. milk of choice
- 1 egg
- 1 1/2 tsp. vanilla
- 1 1/2 c. gluten-free oats
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tbsp. ground flaxseed
- 1/3 c. chopped walnuts
- 1/3 c. raisins
Instructions:
- Preheat oven to 350F. Grease (DO NOT LINE) a standard 12-well muffin tin well.
- Combine banana, pumpkin, milk, egg, and vanilla in a large bowl.
- Add oats, baking powder and soda, spices, flax, nuts, and raisins. Then mix until well-combined.
- Let mixture sit for 10 minutes, so that the oats absorb some of the liquid.
- Scoop by quarter-cupful into muffin tin.
- Bake for ~40 minutes, until cups pull away from the sides of the tin and a knife inserted in the center comes out clean.
- Store in the fridge for 2-3 days, or freeze for a longer shelf life.
Ask me how I know to grease, not line the muffin tin… the first time I made these, I was scraping them out of the liners in pieces to eat them 😛
And what’s your favorite snack at the moment? Homemade or store-bought, and bonus if it’s gluten-free… I’m always looking for new ideas!