It’s September, and Pumpkin Spice Lattes are back (which I’m not really a fan of), but I love pumpkin spice everything else! There’s something about the flavors in pumpkin spice that make you feel like you’re sitting on your couch in an oversized sweatshirt with a hot cup of coffee, and that’s pretty much all I want to be doing. I’m hoping the weather will cool down soon, but until then, I’m perfecting all of my fall recipes so they are ready when I need them.
I’ve gotten a lot of compliments on my blueberry baked oatmeal cups which I eat all of the time for breakfast, so I thought I’d show you guys my pumpkin spice version. They are so delicious, filling, and best of all, healthy! I actually made a batch of these last week, and I’m already ready to make another. Luckily it’s easy, only 5 minutes of prep, and they freeze so well. I may actually make two batches next time and throw most of them in the freezer.
I also love that this recipe can be made using just one bowl. Easy clean up is always a plus! So start by combining all of your ingredients (except the nuts) and whisking until smooth. Then, fold in the nuts.
Spray a cupcake pan with cooking spray, then portion the batter into 10 muffin tins. You can fill them to the top because they won’t rise very much.
Bake them at 350 degrees for 25-30 minutes, until the tops are firm and a toothpick inserted into the center comes out clean. Allow them to cool for 10 minutes in the pan before flipping over to remove them.
My favorite way to eat them is warm drizzled with maple syrup. Let me know when you try them! Happy Friday-eve 🙂
Pumpkin Pie Baked Oatmeal
2 cups oats (old fashioned or rolled)
1 cup almond milk
3/4 cup canned pumpkin
3/4 cup chopped walnuts or pecans
1/4 cup real maple syrup
1 tbsp pumpkin pie spice
1 tsp baking powder
1/8 tsp salt
1. Combing all ingredients (except nuts) in a large bowl. Use whisk to combine. Fold in nuts.
2. Spray cupcake pan with cooking spray.
3. Scoop batter into pan filling 10 oatmeal cups to the top (they won’t rise very much)
4. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Allow to cool for 10 minutes in tin before removing.
5. Serve warm drizzled with maple syrup.
***These freeze wonderfully if you wrap individually in plastic wrap and then put in a freezer ziplock bag.