Vegan Baked Pumpkin Steel Cut Oats
Healthy, make-ahead, vegan baked pumpkin steel cut oats, made in convenient muffin form! They are gluten-free, oil-free, and perfect for breakfast on the go!
Servings: 12 oat "muffins"
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1 1/4 cups steel-cut oats, uncooked certified GF, as needed
- water for soaking
- 1 1/4 cups unsweetened pumpkin puree
- 1 1/3 cups nondairy milk e.g., oat milk, almond milk, cashew milk, soy milk
- 1/3 cup coconut sugar or sweetener of choice
- 3 tablespoons whole psyllium husks (see notes for using psyllium powder)
- 2 1/2 teaspoons pumpkin pie spice or ground cinnamon
- 1/2 teaspoon salt adjust or omit as desired,
- Optional: 1/4 cup pepitas (green pumpkin seeds)
Instructions
- 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. (see notes for quick soak option) When ready to proceed, drain the oats, discarding water.
- Preheat oven to 375F (190C). Line all 12 cups of a standard size muffin tin with silicone or foil liners for easier removal; paper liners do not hold up well). If you eat oil, you can , alternatively, spray the cups with nonstick cooking spray.
- 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 and centers are set. Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).
Notes
Storage:Store the cooled baked oats in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 1 week, or the freezer for up to 6 months.
Quick Soak Option: Cover the oats with boiling water. Let stand for 30 minutes. Drain and proceed with recipe.
Psyllium Powder: If you only have psyllium powder, use the same weight of powder as whole husks, not the same volume, as I mention in the notes. If measuring with standard measures, not weights, you will need 3 teaspoons of psyllium powder (5 grams) for this recipe, which is equal to 3 tablespoon of whole psyllium husks (15 grams).
Coconut Sugar Alternatives: An equal amount of brown sugar, natural cane sugar, maple syrup, date sugar, agave nectar, brown rice syrup, date syrup, or honey (if you do not need these to be vegan) can be used in place of the coconut sugar.
Nutrition
Serving: 1oat "muffin" | Calories: 102kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 143mg | Potassium: 55mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3973IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg