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pumpkin pecan baked oat cups

Pumpkin Pecan Baked Oatmeal Cups

Natalie Mitchell
These delicious vegan and gluten free pumpkin pecan baked oatmeal cups are perfect for a fall inspired meal prep! They are also oil and refined sugar free.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Servings 10 cups

Equipment

  • Muffin Tin

Ingredients
  

  • 1 mashed banana
  • 1/2 cup pumpkin puree
  • 1/2 cup milk of choice
  • 1/4 cup maple syrup
  • 1 cup oat flour see note
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup pumpkin seeds

Instructions
 

  • Preheat your oven to 350°F
  • In a mixing bowl, combine the mashed banana, pumpkin puree, vanilla, milk, maple syrup, cinnamon, baking powder and baking soda
  • Once combined, add in oat flour and mix well
  • Fold in oats, chopped pecans and pumpkin seeds
  • Add about 1/4 cup of the mixture into a lined muffin tin
  • Bake at 350°F for 18-20 minutes, or until they are lightly golden on the edges

Notes

  1. You can buy premade oat flour or add oats to a high speed blender and blend until extremely fine
  2. Substitutes listed in the blog post!
Keyword baked oat cups, baked oatmeal, baked oatmeal cups, fall recipes, gluten free breakfasts, healthy pumpkin protein recipes, pumpkin, pumpkin pecan oatmeal
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!