Description

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.

Ingredients

Scale

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

Instructions

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.

Notes

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

Nutrition

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