Healthy, make-ahead, pumpkin steel cut oats, baked in convenient muffin form! They re naturally vegan, gluten-free, and only 87 calories apiece. Perfect for breakfast on the go!
For those of us who love pumpkin, the first cool breezes and changing leaves of autumn are reason to rejoice.
This year, I refuse to wait. It won’t be cool in Texas for another two months, anyway, and last year I was seriously lax with my pumpkin posts. So, full disclosure: I’m getting into my pumpkin mojo, post-haste. For starters, I offer these ever-so-easy spiced, baked portable pumpkin steel cut oats.
I just ate three of them following my early morning spin class. It’s going to be a happy day.
These portable oats are a riff on the apple-cranberry steel-cut oats I posted a few weeks ago. Just like those, I’ve simplified the process and slashed the cooking time by pre-soaking the oats; you can do this overnight, or even soak and leave them in the refrigerator for several days before completing the assembly.
After draining the oats, simply mix in all of the remaining ingredients, divide among the prepared muffin cups, and bake! Once cool, these are firm enough to eat out of hand, just like a muffin, yet have they have the toothsome-ness of the oats and creaminess from the pumpkin and milk.
I sweetened these with coconut sugar, but an equal amount of your favorite sweetener can be used in its place. If using a liquid sweetener, such as maple syrup, cut back on the total amount of milk by 1 or 2 tablespoons to make up for the added liquid. If watching your sugar, stevia, monkfruit, or another natural sugar-free sweetener can be used in place of the sugar; you can sweetener to taste since these babies do not have raw eggs (psyllium works in their place, with cheap & convenient aplomb).
I decided to add some pepitas on top before baking to add crunch and a bit more protein. Other seeds, nuts, or chocolate chips can take their place, or sweeten these naturally by adding some chopped fresh or dried fruit.
Here’s to a pumpkin-rich season ahead! Let me know if you give these a try 🙂
The day before making these, place the oats in a bowl or container and fill with water to cover the oats by about 1/2 an inch. Refrigerate at least 12 hours. When ready to proceed, drain the oats, discarding water.
Preheat oven to 375F. Grease or spray all 12 cups of a standard size muffin tin (or line with silicone or foil liners for easier removal; paper liners do not hold up well).
In a medium bowl, stir together the drained oats, pumpkin, milk, sugar, psyllium, spice, and salt until blended.
Divide mixture evenly between cups (cups will be nearly full). If desired, sprinkle with pepitas.
Bake in preheated oven for 25 to 30 minutes until tops are golden brown. Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).
Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.
Serving Size:1 oatmeal "muffin"
Saturated Fat:0 g
Additional Nutrition Highlights:
*Low in saturated fat
*Very low in cholesterol
*Very high in manganese
*Very high in phosphorus
*Very high in vitamin A