Gluten and dairy-free, 5 grams of protein in each cup, and are naturally sweetened with only ¼ cup of maple syrup for the entire batch.
INGREDIENTS
Wet ingredients:
• ¾ cup pumpkin puree
• ½ cup creamy natural nut butter of your choice (I used almond butter)
• 2 large eggs
• ¼ cup pure maple syrup
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
Dry ingredients:
• 2 cups old fashioned rolled oats, gluten free if desired
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• ¼ teaspoon salt
• 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (I use vegan mini chips)
INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with silicon muffin liners. If you use regular liners, I suggest also using a non-stick cooking spray to prevent oatmeal cups from sticking.
2. In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
3. Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
4. Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes.
NOTES: To freeze oatmeal cups - simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months.