Pumpkin Chocolate Chip Baked Oatmeal Cups Recipe By Tasty Food

CHOCOLATE CHIP PUMPKIN BAKED OATMEAL CUPS RECIPE

Chocolate Chip Pumpkin Baked Oatmeal Cups recipe image

This Pumpkin Baked Oatmeal Cups recipe is made with healthy oats, pumpkin, maple syrup, a touch of chocolate chips, and pumpkin pie spice. It's the perfect cozy yet portable breakfast or snack for the fall season.

Provided by Julie Wunder

Time 40m

Number Of Ingredients 12

Ingredients

2 cups old fashioned oats
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup pumpkin puree (not pumpkin pie mix)
1 egg (beaten)
1/4 cup maple syrup
2 teaspoons vanilla extract
1 cup milk
1/4 cup chocolate chips
cooking spray

Steps:

Preheat the oven to 350 degrees. Spray two 6-count muffin pans with cooking spray.
Mix the oatmeal, baking powder, pumpkin pie spice, cinnamon, and salt together in a bowl.
Add the pumpkin, egg, maple syrup, vanilla extract, and milk. Stir well. Fold in the chocolate chips.
Carefully divide the mixture into the 12 muffins containers. A mini ice cream scoop can help. The batter will not rise.
Bake for 30 minutes.
When you pull the muffins out, run a knife around the sides of the muffins to keep them from sticking!

Nutrition Facts : Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 103 mg, Fiber 2 g, Sugar 8 g, Calories 111 kcal, ServingSize 1 serving

PUMPKIN CHOCOLATE CHIP BAKED OATMEAL CUPS RECIPE BY TASTY

Pumpkin Chocolate Chip Baked Oatmeal Cups Recipe by Tasty image

Here's what you need: 1% milk, large egg, honey, pumpkin puree, cinnamon, nutmeg, vanilla, quick oat, chocolate chips

Provided by Tasty

Categories Snacks

Yield 15 oatmeal cups

Number Of Ingredients 9

Ingredients

1 ¼ cups 1% milk
1 large egg
½ cup honey
¾ cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla
2 ½ cups quick oat, or large oat
½ cup chocolate chips, optional

Steps:

Preheat oven 350˚F (180˚F).
In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
Stir in the oats and chocolate chips.
Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
Bake for 30 minutes, until light golden on top.
Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 29 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, Sugar 15 grams

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