Of all the mamas I’ve worked with, almost every single one has noted breakfast as THE hardest meal to prepare (usually for them!), aside from dinner. This is where I recommend prepping something easy ahead so that breakfast is a no-brainer! So why not whip up a quick batch of these maple sweetened pumpkin pecan oatmeal cups for a quick and easy on the go breakfast to start the week feeling less-stressed?
They’re kind of like having a hearty bowl of oatmeal- but one you can hold in your hand and eat in the drop-off line… not that I recommend that, but you know- you’ve gotta do what you’ve gotta do, mama!
Pumpkin Pecan Oatmeal Cups
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 10–12 1x
Description
These oatmeal cups are kind of like having a hearty bowl of oatmeal- but one you can hold in your hand and eat in the drop-off line… not that you’ve ever done that, right?!
Ingredients
2 cups rolled oats
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 cup ground flax
1/4 cup chopped pecans (more for topping)
3/4 cup milk of choice
1/2 cup canned pumpkin (plain, not pumpkin pie mix)
1/3 cup maple syrup (add 2 tbsp to make 1/2 cup if you like it sweeter!)
1 tsp vanilla extract
2 eggs
Instructions
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Pre-heat oven to 375.
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In a medium bowl, whisk oats, baking powder, spices, salt, flax and pecans.
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In a large bowl, whisk milk, pumpkin, maple syrup, vanilla and eggs until well combined.
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Pour dry ingredients into wet and mix well. Mixture will be very wet.
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Divide into 12 muffin cups- I prefer silicone to avoid sticking. If silicone is not available, use paper liners.
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Bake for 25-30 minutes, until set.
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