Easy Pumpkin Oatmeal Cups make a perfectly healthy breakfast or a snack for the whole family. My family loves Pumpkin Oatmeal Cups. Pumpkin season has started and I am soooo happy about it ♥
I love pumpkin, its color and sweet taste. This year, we are opening the new season with Easy Pumpkin Oatmeal Cups – delicious cups full of healthy and nutritious ingredients.
Pumpkin Oatmeal Cups are very easy to make, you don‘t need any special skills or cooking experience. You can make them with your kids. My son likes to help me in the kitchen, especially when I prepare something chocolate 🙂
He likes pumpkin, too, but this time chocolate chip was his choice… he kept eating them while mixing all the ingredients. Here is an idea how to make your kids try healthy food, because these cups contain dried cranberries and chocolate chips, seasoned with cinnamon, nutmeg and ginger ♥
Sweet pumpkin and sour cranberries make a great combination. You can add some other ingredients and make your own perfect combination. If you like pumpkin, check out our recipes for Pumpkin Walnut Bars with Cream Cheese Frosting, Pumpkin Chocolate Cups and No Bake Pumpkin Oreo Cheesecake.
Oatmeal, pumpkin, cranberry and honey make a healthy combination in Easy Pumpkin Oatmeal Cups, so it can be a complete meal. This kid – friendly recipe will be loved by the youngest members of your family. You can pack them in your kids‘backpacks; they are perfect after trainings or as an outdoor snack ♥
If you like oatmeal cups take a look at Strawberry Banana Baked Oatmeal Cups. I love pumpkin, oats, quick and delicious recipes, and that‘s why I love Easy Pumpkin Oatmeal Cups. Fall definitely smells like pumpkin 🙂
- 2 1/4 cups old fashioned rolled oats
- 1/3 cup drained cranberries
- 1/4 cup mini chocolate chip
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 egg
- 1 1/4 cup pumpkin puree
- 1/3 cup honey
- 3/4 cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350F. Line muffin tins with muffin liners and spray the liners with cooking spray. Set aside.
- In a large dish, combine oats, dried cranberries, chocolate chips, baking soda, salt, ground cinnamon, ground nutmeg and ground ginger.
- In a medium dish put pumpkin puree, milk, egg, honey and vanilla extract. Whisk until well combined.
- Combine with dry ingredients and mix well. Spread evenly into already prepared muffin tins. Bake for 30 minutes.
- Take out of the oven and leave to cool completely.
Cool completely before storing in a sealed container. Store in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Easy Pumpkin Oatmeal Cups