Ingredients
9 cups gluten free oatmeal
4 eggs
1/4 cup Chia plus 1/4 cup of water
2 cups of milk (room temp)
1 cup of water (room temp)
3 cups of purée
1/2 cup applesauce
1 cup brown sugar
1/2 cup maple syrup
4 Tbsp oil
2 tsp baking powder
2 heaping tsp pumpkin spice
1 tsp salt
Chocolate chips (optional)

 

Preheat oven to 350
In a small bowl, mix eggs, chia and 1/4 cup of water and let sit.

 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
Add milk, additional water, pumpkin, maple syrup, applesauce and to egg mixture. Stir till combined.
Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min.
Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.
Be blessed and enjoy.

 

4.5 from 2 reviews
Pumpkin Spice Baked Oatmeal Muffins (Big Batch)
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
These bountiful muffins are filled with just the right amount of nutrients to get your day off to a great start, or power you through the midday slump.
Ingredients
  • 9 cups gluten free oatmeal
  • 4 eggs
  • ¼ cup Chia plus ¼ cup of water
  • 2 cups of milk (room temp)
  • 1 cup of water (room temp)
  • 3 cups of pumpkin purée
  • ½ cup applesauce
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 4 Tbsp coconut oil
  • 2 tsp baking powder
  • 2 heaping tsp pumpkin spice
  • 1 tsp salt
  • Chocolate chips (optional)
  • Craisins (optional)
  • Preheat oven to 350
  • In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  • In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  • Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  • Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  • Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
Instructions
  1. Preheat oven to 350
  2. In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  3. In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  4. Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  5. Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  6. Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
  7. Freezing Directions:
  8. Let muffins cool completely. Label gallon-size freezer bags with date and name of muffins. Fill freezer bag with muffins in one layer.


23 comments on “Pumpkin Spice Baked Oatmeal Muffins (Big Batch)”

    • Lol, I keep a container full of them in the freezer for “those” mornings that you just need to pop something out and serve. Actually used our last this morning. Guess I will be making another batch tomorrow.

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