Image
main content start
Pumpkin Pie Soft-Baked Oatmeal Cups
10 min prep time
25 min cook time
4servings
How to Make Pumpkin Pie Soft-Baked Oatmeal Cups
These low-fat and vegetarian baked oatmeal cups are a convenient make-ahead breakfast packed with fiber from the oats, pumpkin, and ground flaxseed to help support steady blood glucose (blood sugar) levels. Made without added sugar or oil, they’re a wholesome option for people managing diabetes.
10 min prep time
25 min cook time
4servings
2 cups per serving
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 350 degrees F. Line a muffin tin with 8 paper liners or lightly coat with nonstick spray.
-
In a large bowl, combine dry ingredients: oats, flaxseed, cinnamon, baking powder, nutmeg, and salt.
-
In a separate bowl, whisk together the pumpkin, egg, yogurt, almond milk, and vanilla.
-
Add the wet mixture to the dry ingredients and stir until fully combined. Let it sit for 5 minutes to thicken slightly.
-
Spoon the mixture evenly into 8 muffin cups.
-
Bake for 25–28 minutes, or until set and lightly golden on top.
-
Let them cool for 5 minutes before removing from the tin. Serve warm or store in the fridge for up to 5 days.
Nutrition facts
4 Servings
-
Serving Size
2 cups per serving
- Amount per serving Calories 180
- % Daily value*
-
Total Fat
5g
6%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 190mg 8%
-
Total Carbohydrate
28g
10%
- Dietary Fiber 5g 18%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 330mg 7%
Ingredients
old-fashioned rolled oats
1 1/2 cup
ground flax seed
1 tbsp
ground cinnamon
1/2 tsp
baking powder
1/2 tsp
ground nutmeg
1/4 tsp
salt
1/4 tsp
canned pumpkin
3/4 cup
eggs
1 large
Plain Nonfat Greek yogurt
2 tbsp
unsweetened almond milk (or other low-fat milk)
1 cup
vanilla extract
1 tsp
Reviews & Ratings