▢1 cup quick oats, organic preferred
▢1/4 teaspoon kosher salt
▢1/2 teaspoon baking powder
▢1 1/2 to 2 teaspoons ground pumpkin spice, if you don’t like pumpkin spice, use cinnamon
▢1 cup plus 1/2 tablespoon almond milk, or milk of your choice
▢1 teaspoon vanilla extract
▢2 large eggs, beaten
▢1/3 cup plus 1 1/2 tablespoons low fat 2% plain Greek yogurt, (I like Fage)
▢1/4 cup pumpkin puree
▢6 tablespoons brown monk fruit sweetener, or brown sugar (I used monk fruit)
▢1 tablespoon powdered sugar
Instructions
Preheat oven to 350F. Generously spray a standard 6-cup muffin tin with baking spray.
To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.
Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.
To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)
Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to combine.
When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack. Drizzle each with a little glaze and allow to cool at least another 5 minutes.
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Notes
Once completely cooled, store in an airtight container or zip-top plastic bag and refrigerate for up to 4 days. To reheat microwave for 30 seconds.
Notes: The texture of baked oats is creamy, like oatmeal. If this more dense, like a muffin, increase the oats to 1 3/4 cups. (this will make more muffins).
These are lightly sweetened, and rely on the glaze for added sweetness. If you skip the glaze, add more sugar the oats.
Nutrition
Serving: 1 oatmeal cup, Calories: 104 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 64 mg, Sodium: 137 mg, Fiber: 1.5 g, Sugar: 2 g
