Pumpkin Pecan Baked Oatmeal Cups

Pumpkin pecan baked oatmeal cups are my latest fall obsession. They are super easy to prep ahead and take on the go or to enjoy in the comfort of your home. These little cups are refined sugar free, oil free, gluten free and vegan!

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Hello! I know it has been forever since I posted a recipe. It is almost the end of October and my last post was in September because there have been a lot of things happening over here! To start, I graduated from the Institute of Integrative Nutrition for Nutrition Health Coaching and also passed my Certified Personal Training through NASM at the end of September. And as soon as that was over, I attend the Natural Food Products Expo East so to say the least – we have been busy.

While the blog has taken a new route, my instagram has been going steady with recipes so be sure to check it out! Instagram: @naturallybeingnat

Now back to these Pumpkin Pecan Baked Oatmeal Cups! These are my favorite to prep for the week because they are super easy to eat in case you are getting swamped with work or you are running out of the door. I have made so many versions of this recipe and I have to say, I have yet to get tired of them.

SO… what will you need to make the pumpkin pecan baked oatmeal cups?

• Oats & Oat Flour
• Pumpkin Puree
• Milk of Choice
• Baking Powder
• Vanilla
• Pecans
• Pumpkin Seeds
• Cinnamon

Can I make baked oatmeal nut free?

Absolutely! The pecans in this recipe can be easily substituted for any add-in ingredient of choice. To pair well with pumpkin, I would recommend dairy free chocolate chips, dried cranberries or raisins, or white chocolate! You can also add more seeds such as chia, sunflower, sesame or flax!

How do I add protein to oatmeal?

There are a few ways you can add an extra dose of protein to the baked oatmeal cups. One way is to use Greek yogurt mixed with the pumpkin puree. Another option is to replace 1-2 tablespoons of the oat flour with vanilla protein powder. If you are not a fan of protein powder, you can add collagen peptides without having to adjust the recipe since it easily dissolves. And lastly, you can add an egg or egg whites to this recipe. I would limit to 1 egg or 3 egg whites.

How long can I store these for?

These last up to 1 week stored in a well sealed container in the refrigerator. You can also freeze up to 6 months.

Can I make any substitutions or add more ingredients?

• Oats: I have made this recipe with steel cut, old fashioned, quick and irish – all have worked! However, if you use another kind, I do not know if the timing or texture will be off.
• Pecans and Pumpkin Seeds: see above notes
• Milk: I used almond milk to keep this recipe vegan but any kind of milk will work.
• Sweetener: If you want to make these sweeter, add 1-4 tablespoons of maple syrup, agave or honey.

Need more oatmeal recipes? Check these out!

• Carrot Cake Baked Oat Cup
• Chunky Monkey Baked Oatmeal Cups
• Samoa Baked Oatmeal Cups
• Chocolate Chip Zucchini Oatmeal Cups

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