say hello to my new favorite make ahead breakfast! Now, I am a smoothie/green juice girl through and through, however, sometimes I crave something with a bit more substance in the cooler weather. Our mornings here in NY have turned cold, dark and damp, so now is the perfect time to introduce these simple and delicious vegan (!) baked oatmeal cups.
These are essentially muffins, but even easier! They are lightly spiced, and very moist and tender thanks to the canned pumpkin and the non-dairy milk. The hardest part of these is making the flax egg. To make gluten free, simply replace the flour with GF oat flour (grind the oats to a fine mill) or use an all purpose gluten free flour. These keep well in the refrigerator for a few days, and do great in the freezer! Perfect for cool, fall mornings.
1.5 tablespoons flaxseed meal + 1/4 cup water (whisk together and set aside for 10 minutes)
1 cup white whole wheat flour
1 cup old fashioned or quick oats
1 tablespoon cinnamon
1 teaspoon nutmeg
pinch of cloves
1/4 teaspoon sea salt
3/4 cup pumpkin puree (not pie filling)
1/4 cup avocado or melted coconut oil
1/3 cup maple syrup or agave
1 teaspoon vanilla
1/2 cup non-dairy milk (I used coconut)
Preheat oven to 325 degrees. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl, whisk together the pumpkin puree, oil, maple syrup and vanilla. Add the coconut/non-dairy milk and flax egg and whisk to combine. In a medium bowl, combine the flour, oats, cinnamon, nutmeg, cloves, sea salt and whisk.
Add the dry ingredients slowly to the wet ingredients and whisk until just combined. Divide evenly into the 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool and serve warm. To store, cool completely and store in an airtight container.
Makes 12 muffins. *Please use organic ingredients wherever possible*