Healthy Pumpkin and Carrot Baked Oatmeal Cups

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 1/3 tsp Ginger, ground
  • 1 cup Pumpkin puree, pure

• Refrigerated

  • 2 1/3 cup Almond milk

• Breakfast Foods

  • 4 cups Rolled oats

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Brown sugar, packed light
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on shelikesfood.com

Description

Ingredients

• 4 cups rolled oats, certified gluten free if necessary
• 1½ teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ⅓ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2⅓ cup almond milk, or other non-dairy milk of choice
• 1 cup pure pumpkin puree
• ¼ cup packed light brown sugar, or coconut sugar
• ⅓ cup maple syrup
• 2 teaspoons vanilla extract
• 1 cup shredded carrots
• ½ cup chopped walnuts (optional)
• Cooking spray

Directions

• Pre-heat oven to 375 degrees Fahrenheit. Spray a standard size muffin tin with cooking spray and set aside.
• In a large bowl mix together the oats, baking powder, salt and all the spices. In a medium sized bowl whisk together the milk, pumpkin, brown sugar, maple syrup and vanilla until combined.
• Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
• Scoop a heaping ¼ cup of the mixture into each muffin cup (I used a large ice cream scoop) and use the bottom of it to even out the top. Bake oatmeal cups until cooked through, 20-25 minutes. Recipe makes about 18 baked oatmeal cups.