Pumpkin for Breakfast
Hooray for pumpkin and pumpkin pie spice season! People who know me well know that I have a major pumpkin obsession–year-round–so I am always excited when the season matches my pumpkin love.
To get things started, I propose eating plenty of pumpkin at as many meals as possible, beginning with breakfast. This easy, vegan pumpkin baked oatmeal recipe, studded with chocolate chips, will make you feel like giving thanks every day in November (and beyond!).
Don’t you want to grab one of these, right now?!
How to Make Pumpkin Baked Oatmeal Cups
Yes, these oatmeal cups are hands down delicious–moist, rich, fragrant with spices, melty with chocolate–but they are also:
- Vegan (egg-free and dairy-free)
- Quick and easy to make
Regarding the last point, it only takes (roughly) 5 minutes to mix up these beauties and get them in the oven! Begin by mixing the wet ingredients: pumpkin, water, the smooth nut butter of your choosing, a small amount of coconut sugar, and a smidge of vanilla extract.
Combine, Scoop and Bake
Once combined, divide the batter between 6 standard-size muffin cups that have been lined with paper or foil liners. You want to be able to take these beauties on the go with ease!
Remeber those reserved chocolate chips? Press them into the tops of the cups.
Now, bake the oatmeal cups in a preheated 350F oven for 25 to 30 minutes. You will know they are done when the surface of the cups looks dry and the edges are golden brown.
Cool the cups completely, in the muffin tin, before removing.
All that’s left: to do: EAT!
Are these Baked Oatmeal Cups Healthy?
Yes! They are high in fiber, loaded with vitamin A (thanks to the pumpkin; one oatmeal cup delivers 50% of your recommended needs), and boast close to 5 grams of plant protein apiece.
Do I Have to Add Chocolate Chips?
No, you sure don’t. Leave them out altogether (that will drop the calorie count for 179 to 133 per oatmeal cup) or sub dried fruit or chopped nuts or seeds.
Is it Necessary to Use Coconut Sugar?
Happy baking, and happy pumpkin eating!Print
Oil-free, and vegan baked oatmeal cups , your new favorite grab and go healthy breakfast. They are easy-to-make and studded with chocolate chips, too.
- 1/2 cup (125 mL) unsweetened canned pumpkin puree
- 1/2 cup (125 mL) water
- 1/4 cup (75 mL) smooth nut butter (I used peanut butter)
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- 1 cup rolled oats (certified GF, as needed)
- 1 and 1/4 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 tablespoons dairy-free chocolate chips, divided
- Preheat the oven to 350F (175C). Line 6 standard size muffin tin cups with paper or foil liners.
- In a large bowl, whisk together the pumpkin, water, nut butter, sugar, and vanilla until smooth.
- Add the oats, pumpkin pie spice, baking powder, salt, and 3 tablespoons chocolate chips to the bowl; stir until completely blended.
- Divide the batter evenly between the prepared muffin cups; dot the tops with the reserved 1 tablespoon chocolate chips.
- Bake in the preheated oven for 25 to 30 minutes until firm and lightly browned at edges. Transfer to a cooling rack and cool completely.
Storage: Store the cooled oatmeal cups in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or the freezer for up to 6 months.
Sugar Options: An equal amount of brown sugar or granulated sweetener of your choice can be used in place of the coconut sugar.
- Category: Breakfast
- Method: Baking
- Serving Size: 1 oatmeal cup
- Calories: 179
- Sugar: 12.2 g
- Sodium: 212.3 mg
- Fat: 8.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 22.6 g
- Fiber: 3.8 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Keywords: pumpkin, baked oatmeal, oats, vegan, egg-free, dairy-free, oil-free, healthy breakfast, portable breakfast, chocolate chips