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!Print
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?!
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
Pre-heat oven to 375.
In a medium bowl, whisk oats, baking powder, spices, salt, flax and pecans.
In a large bowl, whisk milk, pumpkin, maple syrup, vanilla and eggs until well combined.
Pour dry ingredients into wet and mix well. Mixture will be very wet.
Divide into 12 muffin cups- I prefer silicone to avoid sticking. If silicone is not available, use paper liners.
Bake for 25-30 minutes, until set.