Baked Pumpkin Oatmeal Cups

recipe adapted from Skinny Taste Meal Prep Cookbook

makes 12

• cooking spray
• 2 1/2 cups quick-cooking oats
• 1 1/2 cups unsweetened vanilla oat milk
• 1/2 teaspoon vanilla extract
• 1/3 cup brown sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 2 teaspoons ground cinnamon
• 1/2 cup pureed pumpkin
• 1/2 cup chopped pecans

Preheat oven to 350F. Generously spray a standard 12-cup muffin tin with cooking spray.

In a mini food processor, pulse the oats about 15 times so they’re similar to the consistency of instant oats.  Place oats in a large bowl and stir in the oat milk until well combined. Let sit for 5 minutes, so the milk absorbs.

In a small bowl, combine the brown sugar, salt, baking powder, pumpkin spice, and cinnamon. Add to the bowl of soaked oats along with the pumpkin puree and vanilla. Gently fold them together until well combined. With a heaping 1/3 measuring cup, scoop the oatmeal mixture into the prepared muffin tin. Sprinkle the tops of each muffin with chopped pecans. 

Bake, rotating halfway through, until set, about 25 minutes. Let cool in the pan for at least 10 minutes. Carefully remove with an offset spatula or pairing knife. Serve warm. 

If you want to make them ahead of time, transfer them to a wire rack to cool completely. Once cooled, store in an airtight container or zip-top plastic bag.  To reheat, microwave for about 30 seconds (1 minute if frozen), or until heated through.