Pumpkin Baked Oatmeal

Yield: 12 Muffins

- 270g porridge oats
- 2tsp baking powder
- 1¼tsp ground cinnamon
- ¼tsp ground ginger
- ¼tsp ground nutmeg
- ¼tsp ground cloves
- 80g walnuts
- 2 eggs
- 215g pumpkin puree from can
- 125ml applesauce
- 240ml unsweetened almond milk
- 50g honey
- ½tsp vanilla extract

1 Preheat oven to 180c. Line muffin tray with 12 silicone cupcakes cases.

2 Leave 12 walnut pieces whole for topping the muffins. Chop all the remaining.

3 In a big bowl, combine all dry ingredients including the chopped walnuts, and then mix together all wet ingredients in another bowl. Pour the wet into the dry. Mix until just combined.

4 Scoop batter into silicone cases. Top each muffin with a walnut piece. Bake in preheated oven for 30 minutes.

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