This is ingenious, I tell you. I initially got this idea from The Faux Martha via Pinterest, where I saw baked oatmeal in a muffin-type, portable form. Perfect for an on-the-go breakfast, which, if you are like me, is usually the case.
The beauty of this idea? You can turn any type of your favorite baked oatmeal into portable form. Who would’ve thought? (at least not me.) So, I’ve “spiced” things up a bit here and went for one of my favorites, a baked pumpkin spice version, because it has suddenly become October.
I’ve been taking these little guys with me every morning into work, and my honest opinion is that they are great both warmed up and cold (think of it like a muffin). If you prefer it warm, just reheat it in the microwave for a little bit. I loved the addition of a few cranberries and walnuts (you know, for those omega-3’s) for a little added sweetness (I decreased the original amount of sugar here and may even decrease it a little more for the next time) and crunch.
Enjoy. And, Happy October.
Baked Pumpkin Spice Oatmeal….To Go.
Servings: 12
Ingredients
2 tablespoons unsalted butter, melted
1 cup pumpkin puree
1/4 cup sugar
2 cups skim milk
2 eggs, lightly beaten
3 cups rolled oats
1 and 1/2 teaspoons baking powder
Pinch sea salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 cup dried cranberries
1/2 cup walnuts, chopped
Instructions
1. Preheat the oven to 350 degrees.
2. Spray a cupcake pan with cooking spray; set aside.
3. In a 2-cup measuring cup, soak the cranberries in about 1 cup hot water. Let sit while you prepare the rest of the ingredients.
3. In the bowl of your standing mixer fitted with the paddle attachment (or in a large bowl, if you are doing this manually), combine the melted butter, pumpkin puree, sugar, skim milk, and eggs, mixing on medium speed until smooth.
4. With the mixer running on low speed, slowly add the rolled oats, baking powder, salt, cinnamon, ginger, and ground cloves, mixing well.
5. Drain the cranberries, and add them to the mixture.
6. Using a rubber spatula, gently fold in the chopped walnuts until thoroughly incorporated.
7. Evenly dividing the batter, spoon the mixture into your prepared cupcake pan.
8. Bake until lightly golden and the “muffins” are springy, about 30 minutes.
Scout wishes you a Happy October, too.
Source: Adapted from Yummly. Inspired by The Faux Martha.
Bridget@MrsGreenJeans - These would be a perfect on the go breakfast or snack. Your dog is so adorable! I love seeing him/her in photos! Sorry forgot if she was a lady or a man 😉 still too adorable!!! I would like to borrow him/her
the peach - These look very good and healthy, Ben would really like these, and of course like you said, a good thing to have running out the door in the morning. And of course Scout looks adorable!
Kelsey - What a great idea! I eat breakfast in my car most mornings, so this would be wonderful. I could even heat a couple up when I got to school and eat them while I prep for the day. Thanks for sharing.
Scout is adorable, by the way.
melissa - Love your website. Is the reduced sugar you mentioned for your personal taste reflected in the recipe? Thanks
srlacy - Hi Melissa-
Thanks for the kind words. Yes, I reduced the amount of sugar to 1/4 cup, and this is reflected in the recipe.
Natalie - wow Shanon, these look amazing! I’ve been looking for something exactly like this- definitely going to try them!
Erin - Hi!
One of my best friends from college, Begem, recommended your blog to me, and I am so so excited she did! I absolutely love it. This post is perfection–I’m oatmeal obsessed and am on a continual quest to come up with new, fun ways to prepare it. These look d-lish, plus during the fall I tend to hoard cans of pumpkin so that I can be prepared whenever a craving strikes (read: all the time). This “oatmeal to go” looks like the perfect use!
As a fellow “upper valley” resident/cheese lover (it’s just better up here), ardent love of food and cooking, and girl on a quest for “healthy, indulgent” dishes, I really appreciate what you do! Thanks for sharing with all of us.
cheers
Erin
srlacy - Hey Erin!
Tell Begem I said hello! Where did she end up matching? I remember she was interested in California. She’s awesome!
Jane - New rule – you cannot blog unless you include a pic of that beautiful Scout in each post! What a squeezable face!
Courtney - Love these! What a wonderful idea. Making these on Sunday would provide breakfast for the entire week. Cannot beat that! 🙂
Erin@theLawStudentsWife - Hey Shannon!
Miss Begem is awesome indeed, and she matched at fabulous UC San Diego. She’s back in Cali where her true heart lies. I’ll pass on your hello to her too at our next phone date 🙂
Donna - Love your recipe – I make the baked oatmeal all the time (from Faux Martha, too) but, when I make the pumpkin ones; I use the Trader Joe’s pumpkin pie spice – its gives them a real nice little kick. Love your dog – I’m a boxer mommy too – my Cali is fawn and only 5 months old!!
Stacy - Hi, Shanon,
Both of my daughters are vegetarian so I am always on the lookout for some tasty recipes we can all enjoy when they are home for the holidays. You’ve got some beauties that I can’t wait to try! My helper is also a Boxer dog, but a fawn. Scout is just adorable but then, I’ve never met a Boxer face I didn’t like. : )
Stacy
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Kate M. - These didn’t work out so well for me. I omitted the cranberries and added a touch more sugar for sweetness. The “muffins” were really well done after 30 min. and wouldn’t come out of the pan in one piece, even though I used a ton of PAM baking spray. I wonder what went wrong! I was really looking forward to these.
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Lauren - Tried this and love it! I didnt have enough muffin tins so put it in some ramikins and a cake tin. My house smells deliciously spicy! I tagged my pic on twitter @librarylaureng
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