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.
- 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