A fall take on my popular baked oatmeal recipe! Pumpkin baked oatmeal is a delicious, healthy breakfast option that's packed with warm spices and pumpkin flavor. It's freezer friendly and ideal for busy mornings.
Makes 14-16 Baked Pumpkin Oatmeal muffins
3 cups old fashioned oats (gluten free if needed)
⅓ cup ground flaxseed or flaxseed meal
1 tablespoon ground cinnamon
1½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon salt
¼ cup maple syrup
1 cup pumpkin puree
¼ cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
¼ cup almond butter
¼ cup raisins or mini chocolate chips
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 almond 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.
Tips on Pumpkin Baked Oatmeal
- This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
- Peanut butter can be substituted for the almond butter if you don't have almond butter on hand.
- Baked oatmeal can be made with either dairy milk or your favorite dairy-free milk.
- You can use any dried fruit you'd like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.
Full of honey, turmeric, cinnamon and ginger, a mug of warm Golden Milk goes perfectly with Pumpkin Baked Oatmeal.