Ingredients

The following ingredients have 18 Servings
  • 4 cups rolled oats, certified gluten free if necessary
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 1/3 cup almond milk, or other non-dairy milk of choice
  • 1 cup pure pumpkin puree
  • 1/4 cup packed light brown sugar, or coconut sugar
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup chopped walnuts (optional)
  • Cooking spray

Instruction

  • Pre-heat oven to 375 degrees Fahrenheit. Spray a standard size muffin tin with cooking spray and set aside.
  • In a large bowl mix together the oats, baking powder, salt and all the spices. In a medium sized bowl whisk together the milk, pumpkin, brown sugar, maple syrup and vanilla until combined.
  • Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
  • Scoop a heaping 1/4 cup of the mixture into each muffin cup (I used a large ice cream scoop) and use the bottom of it to even out the top. Bake oatmeal cups until cooked through, 20-25 minutes. Recipe makes about 18 baked oatmeal cups.