I love having baked pumpkin oatmeal for breakfast in the fall. It’s gooey on the inside, crispy on the outside, and lovely to reheat the next day for a quick and easy breakfast.
I normally make it in a loaf shape and cut in in slices. Topped with almond butter and granola!
I was pleased that Mazen loved it, but the loaf was kind of hard to cut for him. So I had the idea of pouring the batter into mini muffin tin to make it easier to serve.
I made my first batch with coconut on top
I found my first batch to be hard to remove from the pan. I think this is because I did not let them cool completely first. The second batch came out beautifully with some coconut oil rubbed well on the inside of the cups and a very patient 20 minute wait for cooling.
Using a knife to cut them out and twisting to remove worked best
Baked Pumpkin Bites
Ingredients (12 bites)
- 1 banana
- 1 egg
- 1 cup oats
- 1/2 cup pumpkin
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 1/4 cup raisins
- 3/4 cup milk
- 1/2 tsp baking powder
Preheat oven to 375*
Beat eggs and add all other ingredients in a large bowl. Mix together.
Grease a mini muffin tin well and pour batter in to the brim.
Bake for about 15 minutes, or until cooked through.
Allow to cool COMPLETELY before removing or your oatmeal might stick. Use a knife to cut along the edges and twist to remove.
Mazen loved ‘em!
And for a crazy twist, have fun with the round shape!