Healthy Baked Pumpkin Oatmeal Cups with Cranberries
Healthy baked oatmeal cakes for gluten-free fall and winter breakfasts or snacks are hearty yet tender and low in calories.
Equipment
- Medium bowl
- Large bowl or large measuring cup
- Wooden spoon or spatula
- Medium whisk
- Muffin tin, and/or silicone liners
Ingredients
- 2 cups rolled oats, old-fashioned, not steel cut or instant
- 2 Tablespoons ground flaxseed
- 1½ teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt, fine grains
- ⅛ teaspoon allspice, or cloves, optional
- ¾ cup pumpkin puree, not pumpkin pie filling
- ¾ cup Greek yogurt, low-fat
- ¼ cup canola oil, or another neutral oil like olive or sunflower
- ¼ cup maple syrup
- ¼ cup milk, dairy or plant-based
- 1 teaspoon vanilla
- ¼ cup dried cranberries
Instructions Start Cooking
- Wash hands thoroughly, lathering with soap and rinsing with running water.
- Turn the oven on to 375℉ and grease the inside of the cups in a muffin tin with baking spray (coconut oil is delicious) or use oil to grease them.
- Combine oats, flaxseed, spices, baking powder, and salt in a medium bowl. Mix together until ingredients are evenly distributed.2 cups rolled oats2 Tablespoons ground flaxseed1½ teaspoons pumpkin spice1 teaspoon baking powder¼ teaspoon salt⅛ teaspoon cloves (optional)
- In a large bowl or large measuring cup, combine the pumpkin puree and Greek yogurt, eggs, maple syrup, oil, milk, and vanilla. Whisk thoroughly.¾ cup pumpkin puree¾ cup Greek yogurt2 eggs¼ cup maple syrup¼ cup canola oil¼ cup milk1 teaspoon vanilla
- Add the oat mixture to the wet ingredients and stir, creating an even-colored, oat-studded batter. Stir in the dried cranberries.Pour batter into the muffin tin, filling the cups a half to three-quarters full, no more.¼ cup dried cranberries
- Bake in the oven for 35 to 45 minutes, until the tops are set and slightly crusty. (Reverse the oatmeal cups front to back halfway through the baking.)Check doneness with a toothpick inserted in the center. If the toothpick comes out moist with any crumbs or batter clinging to it and the centers seem soft, bake 3 to 5 minutes longer.
- Remove from the oven and let them cool about 5 minutes. When the cakes start to pull away from the sides of the cups, carefully remove to wire racks, running a knife around the edges to help with release.The bottoms of the baked oatmeal cups have a tendency to be soft and can fall apart if not completely cooked. If you pull one out of the tin and it seems too soft, place it back in the tin and return the pan to the oven for another 5 minutes.
- Let them cool completely on wire racks before eating or storing. If they are stored before they are cool, they may fall apart. These are especially good when warmed in a toaster oven or microwave before eating. You can add a dollop of yogurt on top and enjoy with a fork or spoon!
Notes
This recipe was tested and developed at 7,000 feet. At sea level, the oatmeal cups may take less time to bake.
The amount of batter is generous. After filling the muffin tin, you may have enough left over to make 2 or 3 more. If you have silicone liners, you can use these and not have to clean another muffin tin!
Nutrition
Serving: 1oatmeal cupCalories: 145kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 94mgPotassium: 114mgFiber: 2gSugar: 8gVitamin A: 2397IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Nutrition Facts
Healthy Baked Pumpkin Oatmeal Cups with Cranberries
Serving Size
1 oatmeal cup
Amount per Serving
Calories
145
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
1
mg
0
%
Sodium
94
mg
4
%
Potassium
114
mg
3
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
2397
IU
48
%
Vitamin C
1
mg
1
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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