Ingredients in Pumpkin Cinnamon Oatmeal Cups

This ingredient list is made of pantry ingredients that I always have on hand! I love knowing that I can make an easy snack or breakfast when I have the time, then pop them in the freezer and have them ready to go when we need something to eat.

• Oats – Use quick-cooking oats for the best results! If you only have rolled oats, pulse them once or twice in the food processor to break them down a bit before adding them into this recipe. Double-check that your oats are gluten-free if that’s important to you!
• Maple sugar – This is a natural sweetener that I love! It’s made from pure maple that’s been boiled down even further. It’s the granulated version of pure maple syrup, which is a go-to in many of my recipes! You can also use coconut sugar here.
• Ground flaxseed – Flax helps thicken and bind the dough in this recipe, and it also adds heart-healthy fiber.
• Baking powder – This is a leavening agent that will give the oatmeal cups a nice, fluffy texture and rise.
• Ground cinnamon – You could also use pumpkin pie spice, which has cloves, allspice, nutmeg, and ginger, if you want even more fall flavor! Cinnamon is my go-to, though.
• Salt – You only need a dash!
• Plant-based milk – Use unsweetened, plain almond milk, oat milk or coconut milk.
• Pumpkin puree – I love making my own pumpkin puree! It’s really easy to do in the oven or Instant Pot, and the results are so much sweeter and tastier than canned pumpkin.
• Vanilla – The vanilla with cinnamon and oats has got to be the warmest, most comforting combination.
• Optional add-ins – Mini vegan chocolate chips and/or hemp seeds for sprinkling on top. Either or both are delicious!

How to Make Vegan Oatmeal Cups

This recipe is super simple to make! It’s easy enough to mix that kids can get involved and help out, and it doesn’t require any special equipment or fancy ingredients. Add all of the dry ingredients into a large mixing bowl, combine, and then mix in the wet ingredients. Spoon the batter into prepared, lined muffin tins and bake for 20 minutes at 350F. Once baked and cooled, you can store Oatmeal Cups in the freezer for up to 3 months! Just move them into the refrigerator the night before you’d like to enjoy one or thaw at room temperature for 30 minutes. You could also do a speedy reheat in the oven or microwave.

All About Oats

I use oats as a base for many of my baking recipes. They add substance and great nutrition! Oatmeal contains more protein and healthful fats while being lower in carbohydrates than most other whole grains (this is according to the Whole Grains Council).  Oats are full of soluble fiber and help me feel full longer. These Pumpkin Cinnamon Oatmeal Cups are healthy enough to enjoy as a mid-morning snack or give to the kids as an after-school snack, and they’re both filling and nutritious

All About Pumpkin

These comforting, filling oatmeal cups also have a veggie! Pumpkins are a “super food” for good, disease-fighting reason!  They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage.  They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C,  E and K.  Canned pumpkin is packed with these nutrients too, so use my recipe for Homemade Pumpkin Puree if you can, but don’t stress if you use canned!

More Vegan & Gluten-Free Snack Recipes

• Freezer-Friendly Easy Vegan Oat Bars
• Pumpkin Oatmeal Breakfast Cookies
• Granola Energy Bites
• Vegan & Gluten-Free Pumpkin Bread
• Easy Sautéed Cinnamon Apples
• No-Bake Frosted Vegan Rice Crispy Treats
• Easy Vegan Apple Ring Sandwiches
• Vegan & Gluten-Free Blueberry Crumble Bars
• Dye-Free Green Muffins
• Blender Sweet Potato Muffins – Vegan & Gluten- Free
• No-Bake Fudgy Hemp Bites
• Vegan Apple Muffins with Cinnamon Streusel Topping