Being a mom has changed my entire life. One thing that has changed is that I often have to eat one handed and on the go. I don’t have time to make a hot breakfast and sit down and eat it so I’ve been looking for easy breakfasts that don’t need to be warmed up.
Since it’s fall I’ve also been looking at delicious fall flavors like pumpkin and apple. I found a recipe for pumpkin oatmeal cups that had cranberries and chocolate in it. The oatmeal is good because it’s filling and the cups can be stored and eaten at room temperature so I was sold on them.
When the baby was sleeping I ran into the kitchen and whipped up a batch of these. It said it made 2 dozen oatmeal cups but I found it more to be along the lines of 18 cups which was just fine. They were easy to make because everything is placed in a bowl and mixed together then is put into muffin cups.
I will say that these oatmeal cups don’t look pretty. They are a little bit lumpy and each one looks different. They are studded with the cranberries, chocolate chips, and flax seeds. I would grab two every morning with my coffee and they were really filling and tasted good too!
The oatmeal cups have a chewy texture and taste like spices and pumpkin. The cranberries add a bit of sweetness and flavor while the chocolate chips add a nice richness. This is the perfect breakfast for those that need to eat on the go or that can’t have a hot breakfast.
- 2¼ c. oats
- ⅓ c. craisins
- ¼ c. chocolate chips
- ¼ c. walnuts, chopped
- ¼ c. flax seed
- 1 t. baking soda
- ½ t. salt
- 2 t. pumpkin spice
- 1 egg
- 1¼ c. pumpkin puree
- ⅓ c. honey
- ¾ c. milk
- 1 t. vanilla
- Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners.
- In a medium bowl combine the oats, craisins, chocolate chips, walnuts, flax seed, baking soda, salt, and pumpkin spice. Mix well and set aside.
- In another medium bowl combine the egg, pumpkin puree, honey, milk, and vanilla. Mix well.
- Add the wet ingredient to the dry ingredients and mix until combined.
- Spoon the mixture into the prepared muffin cups so that they are ⅔ of the way full.
- Bake for 30 minutes or until they cups are cooked through.
- Remove from muffin tin and cool on a wire rack.
- Store in an air tight container for up to 5 days.
Try these other Easy Pumpkin Recipes:
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Blondies by Pies and Plots