Recipe: Pumpkin Baked Oatmeal

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A fall take on my popular baked oatmeal recipe. In this pumpkin baked oatmeal, the spices have been increased, pumpkin has been added, and almond butter replaces the peanut butter so the pumpkin flavor can shine.

Makes 14-16 muffins

3 cups old fashioned oats
⅓ cup ground flaxseed or flaxseed meal
1 Tbsp ground cinnamon
1½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup maple syrup
1 cup pumpkin puree  
¼ cup vegetable oil
1 cup milk
1 tsp vanilla extract
¼ cup almond butter
¼ cup mini chocolate chips or dried fruit

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in almond butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

Enjoy your pumpkin baked oatmeal!

Pumpkin Baked Oatmeal

2 Comments

  1. sherry Burley says:

    This sounds good! I wonder if I could put it in a loaf pan instead of muffins? I’m gonna give it a try.

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