Y’all it’s almost October! I love October the most. It’s the perfect time of year for seasonal ingredients, tasty treats, and PUMPKIN. I’ve been holding off on posting pumpkin spiced anything until we got closer to Halloween but that doesn’t mean I haven’t been cooking up my fall favorites. In Fact- some of Thrifty Foodies most popular posts are pumpkin themed. Pumpkin Hummus and DIY Starbucks knock off pumpkin spice syrup anyone??
Anyways, as many of you know I started full time in the wardrobe department of the Metropolitan Opera this season. We just started performances this week but what people don’t realize is that we are still in rehearsals every morning. After getting home late the last thing I want to think about is breakfast or snacks for the the next day. I adapted this recipe using leftover ingredients from my granola bars to make something healthy and quick to grab for my on-the-go mornings.
Pumpkin Oatmeal Cups
1 can of pumpkin
1 egg
1 very ripe banana
1 1/2 cups milk
1 tsp vanilla extract
3 cups rolled oats
¼ cup flaxseed meal
2 tsp baking powder
1/2 tsp salt
3 tsp pumpkin pie spices
1/3 cup sugar
1/4 cup chopped raw almonds
Chocolate chips, candied ginger, and brown sugar for topping
In a large mixing bowl mash the ripe banana with a wooden spoon. Add egg, canned pumpkin, vanilla, and milk. Whisk together until the mixture is consistent. In a separate bowl stir together oats, flaxseed, baking powder, salt, pumpkin spices, sugar, and almonds. Pour the wet mixture over the dry ingredients and stir together until everything is evenly coated. Ration out the mixture into a cupcake pan lined with paper cups. I used an ice cream scoop and managed to get 21 full cups. Top each cup with a sprinkle of brown sugar, chocolate chips, or candied ginger. Bake at 350 degrees for 30 minutes.
I found that they tasted better after they had cooled fully and didn’t stick too much to the baking liners. I’m excited to grab one of these on the way to work in the morning this week. Enjoy!
-Charlie
Thrifty Foodies 