Fall is in the air!
And it makes this girl happy. 🙂 🙂 🙂
Forget that it is still 80-somethin’ degrees outside and the leaves on the maple trees are stubbornly staying green. My calendar says September. Which means that I am allowed to pull out the comfy sweaters, spend an absurd amount of money on cute pumpkins at World Market, and bake with pumpkin spice. Guys, I can’t even explain it. I wake up in August and it’s just waking up like any other day. I wake up in September or October and the day is better merely by virtue of being September. So plop me down at the table with a warm pumpkin spice oat cup, so that I can enjoy the crisp mornings while they last!
Pumpkin Spice Oat Cups
Any game of thrones fans out there? Pretty sure the best meme I’ve ever seen was Ned Stark warning that “pumpkin spice everything is coming.” #truth.
These pumpkin spice oat cups are my new fall obsession. They are similar to baked oatmeal–a very moist oat cup that I usually eat with a fork. In the past week, I’ve had these for breakfast approximately six times and for a couple snacks. But ees o-k! Want to know why??? Because these oat cups are:
- gluten-free
- oil-free
- refined sugar free
- banana – points for vitamins and minerals!
- pumpkin – points for heart health!
And yes, I know. These would be even healthier without chocolate chips. But seriously??? Do yourself a solid and add some. There are even refined sugar free chocolate chips out there if you want to feel EXTRA okay with it. Now excuse me while I go wrap myself in a cozy blanket and enjoy the breezy balcony with a warm pumpkin spice oat cup.
mikaela | wyldflour
12 oat cups
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 banana, mashed (about 1/2 cup)
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon almond butter
- 3/4 cup pumpkin puree
- 1 cup water
- 2 cups oats (quick or rolled)
- 3/4 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- scant 1/4 teaspoon cloves
- dash of salt
- optional toppings: chocolate chips or pecans (*if you want these oat cups to be 100% refined sugar free, here are some chocolate chips)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Use a fork to mix mashed banana, egg, and vanilla extract in a medium-sized mixing bowl. Soften almond butter in the microwave and whisk into mixture. Mix in water and pumpkin.
- In a separate bowl, stir together oats, coconut sugar, baking powder, spices, and salt. Stir dry ingredients into the wet ingredients until fully combined.
- Line a muffin tin with cupcake liners. Scoop oat mixture into muffin cups until almost full--only a quarter inch from the top. If desired, sprinkle chocolate chips or chopped pecans on top. Bake oat cups for 20-22 minutes, until an inserted toothpick comes out clean.
- Store oat cups in an airtight bag in the freezer. Cups may be reheated in the microwave for 30-40 seconds.
Notes
If you're gluten-free due to allergies, make sure you are using gluten-free oats.
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