You guessed it…. another pumpkin recipe! But trust me, you need this one! It’s the perfect healthy, vegan meal prep for the week. Make these on a Sunday to have on a hand for a lower in sugar, plant based to-go breakfast or snack for the week! Your future self will be v v thankful for you thinking ahead and prepping these. Top these pumpkin oatmeal cups with chocolate chips, nuts, fruit, or nut butter. The options are endless!
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What You Need For This Recipe:
I’ve linked some of the key ingredients for this recipe on Amazon! Just click on the ingredient and it will take you right there.
Quick Oats- I love these gluten free ones if you’re gf!
Pumpkin Puree
Pumpkin Pie Spice
Cinnamon
Vanilla Extract
How To Store These Oatmeal Cups:
I’ve stored these pumpkin oatmeal cups on the counter and in the fridge. They last about 2-3 days on the counter and 5 days in the fridge! I personally like keeping them in the fridge. I’ll eat them cold or I’ll microwave them for a minute. Then I’ll add my favorite toppings: nut butter, chocolate chips, bananas, or a little butter!
Other Healthy Breakfast Recipes:
Vegan Meal Prep Pumpkin Oatmeal Cups
Vegan Meal Prep Pumpkin Oatmeal Cups- also these are gluten and refined sugar free! Ready in just 20 minutes. #pumpkin #veganpumpkinrecipes #pumpkinrecipes #healthyveganrecipes #veganmealprep #oatmeal
Ingredients
2 cups quick oats
1 cup pumpkin
3/4 cup Pb
1/4 cup maple syrup
1/4 cup coconut sugar* add more if you like sweeter things because these aren’t super sweet!
1 tsp pumpkin spice
1 tsp cinnamon
1 tsp vanilla
Method
- Mix everything together in a bowl, line a muffin tin with liners or grease.
- Fill almost all the way up!
- Makes 7-8 cups.
- Bake for 20 mins at 350F!
- Store on the counter for 2-3 days and in the fridge for up to 5!
