When the little one gets up in the morning she is READY for breakfast. I like making muffins, baked oatmeal or crockpot oatmeal to have something on-hand and easy to give to her as soon as she gets up. I’ve tried to find recipes that don’t use a lot of sugar. This recipe is great because it suggests baking in silicone muffin liners, which makes for pre-portioned and easy to grab sizes. I even made some in mini muffin liners for snacks the toddler can pop into her mouth! We’re not a gluten-free or sugar-free household so I used regular oats, and baking powder and opted for honey as opposed to Stevia.
Original Recipe Located At: http://www.sugarfreemom.com/recipes/personalized-pumpkin-baked-oatmeal-cups-gluten-free-no-sugar-added/
- 1 egg
- 1 ripe banana, mashed (tip–when my bananas aren’t quite ripe enough, I poke holes with a fork and microwave for about 40 seconds)
- 2 cups or 1 (15 ounce) can of pureed pumpkin
- 1 1/2 cups milk (I used 1%)
- 1 teaspoon vanilla extract
- 3 cups gluten free rolled oats
- 1/4 cup flaxseed meal
- 2 teaspoons gluten free baking powder
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 8 packets powdered stevia (I used about 1/3 cup honey)
- Optional toppings: chocolate chips, raisins, chopped pecans, pepitas, sunflower seeds (I used chocolate chips as well as almonds on some of them)
Preheat your oven to 350 degrees. Spray cupcake liners with nonstick cooking spray. Mix the first 5 ingredients together in a bowl. In a separate bowl mix together the rest of the ingredients except the optional toppings. Combine the wet ingredients with the dry. Fill muffin cups 3/4 of the way and add optional toppings if desired. Bake for 30 minutes until a toothpick in center comes out clean. Let cool for about 15 minutes before removing from liners. Enjoy or keep refrigerated for up to a week.