Skinnytaste · by Gina Homolka★ 4.8 (108)
Pumpkin Baked Oatmeal Cups
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 17%
CARBS 19G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 5G32% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin-flavored baked oatmeal cups with Greek yogurt and pumpkin pie spice. A creamy, make-ahead breakfast perfect for fall mornings.
mainamericanbaked goodeggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 17%
CARBS 19G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 5G32% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 150mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 145mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.