Baked Pumpkin Oatmeal Recipe

These Pumpkin Spice Baked Oatmeal Cups are lightly-sweet and naturally gluten-free, and perfectly suited for meal prep.

📝 Ingredients

• Cooking spray
• 2 cups gluten-free old-fashioned (rolled oats)
• 2/3 cup almond flour
• 1/3 cup coconut flour
• 2 teaspoons pumpkin pie spice (see notes to make your own)
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk (any milk will do, I like unsweetened almond milk)
• 1/2 cup canned or homemade pumpkin puree
• 1/4 cup maple syrup (plus more if you prefer a sweeter oatmeal cup, see notes)
• 2 tablespoons avocado oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup optional mix-ins (mini chocolate chips, chopped walnuts, raisins, dried cranberries, etc.)

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Spray a muffin tin liberally with cooking spray, and set aside.
2. 2In a medium-size mixing bowl, combine the oats, almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Stir well to combine.
3. 3Add in the milk, pumpkin puree, maple syrup, avocado oil, egg, and vanilla. Stir until well combined. Fold in the mix-ins, if using, until well distributed.
4. 4Spoon mixture evenly into prepared muffin tin. Use the spoon to lightly pat down the cups so they are flat on top.
5. 5Bake in preheated oven for 20-25 minutes, or until the tops are golden brown. Let cool completely before removing from the tin.
6. 6Store in an airtight container in the fridge for 5-7 days, or freeze flat on a baking sheet, and then transfer to an airtight container and freeze for up to three months.