Sweet Cinnamon & Honey

Decadent desserts & vegetarian savory dishes.

  • Home
  • About
    • Culinary School Adventures
      • Intro to Baking & Pastry
  • Recipes
    • Breads
    • Breakfast
    • Brownies/Bars
    • Cake
      • Cupcakes
    • Candy
    • Cookies
    • Custards
    • Drinks
    • Ice Cream
    • Muffins
    • Pie
    • Savory Items
    • Scones
    • Vegan
  • Contact

Vegan Baked Pumpkin Oatmeal Cups

September 2, 2014 by Sophie 1 Comment

GUESS WHAT?!

IMG_1742 It’s somehow alreadyyyy September (I’m sure you knew that). September means that Fall is basically here. And Fall is super fun for many reasons (though I’ve only got one on the brain at the moment).

While in Northern California it is still 90 degrees out and in full summer mode in terms of weather (so I guess no boots or scarves quite yet), September means PUMPKIN is officially welcome to join in the kitchen fun. I am one of those folks who goes crazy for pumpkin in baked goods. Pumpkin pie is my favorite food of all time. Period.

IMG_1730 Now that I’m in the swing of things again with culinary school and work, I thought it’d be a good idea to make a quick grab ‘n go breakfast for the days I have class earlier. These little oatmeal cups are super tasty, filling, and they’re vegan! I have actually been requested to make some vegan things on the blog, and I wanted to start off with something easy and healthy.

IMG_1761 These guys also happen to technically be gluten free…but as an avid baker, gluten is one of my best friends. Lemme just say, I looooove me some gluten. Gluten is the backbone of breads, cakes, crusts etc. This wonderful protein compound is responsible for almost everything magical that I love in the baking world.

I respect those who truly have health problems when they eat foods with gluten (namely people with celiac disease… which happens to be less than 2 percent of the U.S. population, and those with legit sensitivities to gluten). It’s those who do not actually know what gluten is, and avoid it only because their yoga teachers or friends tell them it will make them fat, that rub me the wrong way.

IMG_1752 Let’s leave gluten alone. Let’s allow gluten to do its magic without all the unnecessary scrutiny and accusations. And most importantly, let’s do our research before starting a fad diet. There’s a lot of information out there now about the pros and cons of gluten.

IMG_1766 Okay, sorry. End of gluten rant. <Though if you’re looking for some gluten free humor, ya gotta check out this Pedestrian Question on Jimmy Kimmel. So on point.>

Back to the oats. So this recipe can definitely be adapted to leave out the pumpkin (though, whyyy would you do that?!). You can change up the add-ins for whatever you have on hand or prefer. Make each cup different if you feel like having a variety (put different add-ins in each cup).

IMG_1750 It’s also a great idea to make a bunch because you can freeze the baked oatmeal cups and then just have them ready for quick last minute breakfasts or snacks. If you like oatmeal, give these guys a go.

Ingredients: (Adapted from Hungry Healthy Girl)
2 cups old-fashioned rolled oats
1 teaspoon baking powder
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon coarse salt
1 cup pumpkin puree (or mashed banana, or applesauce)
1 flax egg (1 tablespoon ground flax seed plus 3 tablespoons water)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 cup unsweetened vanilla almond milk
1/4 cup toasted chopped pecans (optional)
1/4 cup dried cranberries (optional)

Preheat the oven to 350 degrees, and line a muffin tin with paper liners (or spray with cooking spray). In a medium mixing bowl, combine the pumpkin, flax egg, maple syrup, vanilla and almond milk. Whisk together until smooth.

Then mix in the spices, baking powder, and add-ins. Finally add the oats and mix until everything is combined. Let the mixture sit for about 5 minutes before you fill your muffin tin.

Fill the cups all the way as they will not rise when baking. Bake for 30-35 minutes until completely set. Let cool for about 10 minutes before serving, or store in an airtight container in the refrigerator.

Can be refrigerated for about a week, or frozen for a few months. Just pop them in the microwave for 20-30 seconds before you eat them!

IMG_1756 Super easy. Very tasty. Adaptable, so you won’t get sick of them. And of course they’re perfect with a cup of tea or coffee. I eat oatmeal for breakfast pretty often, and I usually have to prepare it the night before or else I end up running late to class.

IMG_1770 These little pre-made oat cups are perfect because you can make the whole week’s worth of breakfasts on Sunday and be good for the week. Plus, they’re pumpkin. And ummm…pumpkin, you complete me.

Filed Under: Breakfast, Muffins, Uncategorized, Vegan

« Spicy Garlic Dill Pickles
Pumpkin Challah Bread #BreadBakers »

Trackbacks

  1. Carrot Cake Granola Bars says:
    September 11, 2014 at 9:26 am

    […] week I made these Pumpkin Oatmeal Muffin Cups, so here I am again with another quick and easy breakfast option for hectic weeks where you need […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Meet the girl behind the honey:

Hi there! Welcome to the land of cinnamon & honey.  I'm Sophie. In this little nook of the interwebs you will find mostly decadent desserts, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

Connect!

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Search the site…

Explore Categories…

Archives

Keep in Touch!

Receive updates via email

The Story

Since a toddler, Sophie has been in the kitchen with her family baking up a storm. Now she's a cheeky baker out of the industry trying to decide what to do with her life. Stay connected to enjoy these fun adventures with food! More…

Popular Posts

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress