Vegan Pumpkin Baked Oatmeal Cups (oil-free, gluten-free)
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.
Servings: 6 oatmeal cups
Ingredients
- 1/2 cup unsweetened canned pumpkin puree
- 1/2 cup water
- 1/4 cup 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 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 (180C). 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.
Nutrition
Serving: 1oatmeal cup | Calories: 179kcal | Carbohydrates: 22.6g | Protein: 4.7g | Fat: 8.8g | Saturated Fat: 2.2g | Sodium: 212.3mg | Fiber: 3.8g | Sugar: 12.2g