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.
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.
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.
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.
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).
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!
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.