Not tired of pumpkin yet? (Never.)
Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)
Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!
These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below
Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.
Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.
These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!
These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!
Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!
This post has been submitted to Healthy Vegan Friday #32.
You May Also Enjoy:
Chai Spiced Zucchini Bread
Ginger Snap Oatmeal with Instant Cranberry Sauce
Blueberry Oatmeal Scones
These look gorgeous, but I’m afraid I can’t get hold of pumpkin pie puree or spice where I live (a crime I know!) Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-friday
That definitely is a crime! I haven’t tried it with this recipe, but I’ve used pureed cooked winter squash (butternut & kabocha are my fave) and cooked yam to replace pumpkin puree in other recipes. Also, if you like bananas, you could use mashed ripe bananas.
Pumpkin pie spice is easy to make. It is a blend of cinnamon, cloves, ginger, allspice, and nutmeg, but the ratios can vary quite a bit. Even just using one or two of those spices in this recipe would be great, I just like having pumpkin pie spice on hand so I don’t have to measure out a bunch of different spices (and I don’t just use it with pumpkin).
Hope that helps! And if not, I’m working on a post for Pineapple Coconut Oat Cups, so maybe that will work for you.
Pingback: Tropical Pineapple Coconut Oat Cups | One Small Vegan
Pingback: What I Ate Wednesday #112 – Oatmeal Love | One Small Vegan