Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO
These Pumpkin Chocolate Chip Baked Oatmeal Cups are an easy and healthy breakfast, lunch or snack -- low in calories, high in protein and fiber, make ahead and freezer friendly! Includes step by step recipe video.
Servings 15 oatmeal cups
- 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
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.
Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Cholesterol: 13mg | Sodium: 15mg | Fiber: 2g | Sugar: 11g