Pumpkin Chocolate Chip Baked Oatmeal Cups

I make these super chocolatey treats for after-school snacks but usually can’t resist enjoying some myself! They’re a great baking option with low sugar and no gluten.

Ingredients

• 1 1/4 cup of plant-based milk (I used unsweetened Ripple milk)

• 1 large egg

• 2 T coconut sugar (you can substitute agave or honey)

• 3/4 cup of pure pumpkin puree (100% pumpkin)

• 1 tsp cinnamon

• 1 tsp vanilla

• 1/4 tsp nutmeg

• 2 1/2 cups of regular oats (not steel cut)

• 1/2 cup mini-chocolate chips

Instructions

1. Preheat the oven to 350 degrees.

2. Whisk together the milk, egg, sugar, pumpkin, vanilla, and spices.

3. Add the oats and stir until well combined.

4. Add in the chocolate chips.

5. In a non-stick muffin tin sprayed with olive oil, evenly distribute the batter between the 12 cups.

6. Bake at 350 for 30 minutes until golden brown on the top and along the sides.

7. Cool for 10 minutes before devouring. Or allow them to cool completely before storing in the fridge for 1 week or the freezer for up to 3 months.