I was so excited when I found this recipe that I knew I had to try it out! I loved the ingredient list and how simple it looked to make. I hate when I see a recipe that looks so good, but then I look at the ingredient list and it is filled with a bunch of different ingredients that I will specifically have to go out and buy and then will probably never use again. So this one sounded good, was very simple and easy and so BOOM I decided to try it! I am so glad I did!! The are the perfect little breakfast to have with coffee, or a great afternoon snack. I like how it had the added touch of some chocolate chips, but that is totally optional, though I highly recommend adding some! Whether it be sugar free, dark chocalte or dairy free. There are so many options and a little chocolate never hurt anyone! I would definitely store these in an airtight container and keep them in the fridge. I liked warming them up and eating them hot, but letting them come to room temperature to eating them right out of the refrigerator they still taste great. So now…lets get baking! If you try them out make sure to tag me @jacquelineadan44 so I can see and let me know what you thought!
Pumpkin Chocolate Chip Baked Oatmeal Cups
afternoon snack. I like how it had the added touch of some chocolate chips, but that is totally optional, though I highly recommend adding some! Whether it be sugar free, dark chocalte or dairy free. There are so many options and a little chocolate never hurt anyone! I would definitely store these in an airtight container and keep them in the fridge. I liked warming them up an
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: around ~13 Muffins
INGREDIENTS
1 1/4 cup 1% milk
1 large egg
1/2 cup liquid honey
3/4 cup pure pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups large or quick oats (I use large)
1/2 cup chocolate chips, optional
INSTRUCTIONS
Preheat oven to 350 degrees F and arrange 15 silicone muffin cups on a baking sheet.
In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined.
Stir in oats and chocolate chips if using.
Divide between muffin cups and bake for 30 minutes or until set and light golden brown on top. Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months.
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