Pumpkin Baked Oatmeal Cups
Crafted with pumpkin puree, rolled oats, a hint of pumpkin pie spice, and creamy Greek yogurt, these Pumpkin Baked Oatmeal Cups offer a delightful and smooth breakfast that captures the essence of autumn. They’re an ideal choice for meal prep, allowing you to enjoy a delicious, nutritious breakfast even on the busiest mornings!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 cup quick oats
- 1 cup plus 1/2 tablespoon almond milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup plus 1 1/2 tablespoons low fat 2% plain Greek yogurt
- 1/4 cup pumpkin puree
- 6 tablespoons brown monk fruit sweetener
- 1 tablespoon powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 to 2 teaspoons ground pumpkin spice
Equipment Needed
- standard 6-cup muffin tin
Instructions
- 1
Begin by preheating your oven to 350°F. Generously coat a standard 6-cup muffin tin with non-stick baking spray.
- 2
In a large mixing bowl, combine the oats, salt, baking powder, and 1 1/2 teaspoons of pumpkin spice, then whisk these ingredients together until well mixed.
- 3
Pour in 1 cup of milk, add the vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar, and 1/3 cup of yogurt. Whisk the mixture until it is just blended.
- 4
For assembly: Spoon the batter evenly into each muffin cup, filling them to the brim, and then bake for 28 to 30 minutes, rotating the tin halfway through the baking time, until the oats are set. (If your muffin tins are smaller, you may yield more than 7 or 8 cups.)
- 5
In the meantime, mix the remaining 1 1/2 tablespoons of yogurt with 1/2 tablespoon of milk and 1 tablespoon of powdered sugar. Whisk until smooth.
- 6
Once the muffin cups are baked, let them cool in the pan for 5 minutes before gently transferring them to a wire rack. Drizzle each cup with a bit of glaze and allow them to cool for an additional 5 minutes.
Nutrition Information
Notes & Tips
- Once completely cooled, store in an airtight container or zip-top plastic bag and refrigerate for up to 4 days. To reheat microwave for 30 seconds.
- Notes: The texture of baked oats is creamy, like oatmeal. If this more dense, like a muffin, increase the oats to 1 3/4 cups. (this will make more muffins).
- These are lightly sweetened, and rely on the glaze for added sweetness. If you skip the glaze, add more sugar the oats.