I am always looking for a new grab and go snack to have on hand for me and the kids (hubby does not like muffins – I don’t get it either lol!) Using old fashioned oats are a nutrient-dense choice to keep your satiety level in check through to lunch. Plus they are affordable!
What’s In It?
This is where I preach about how simple my recipes are! The only ingredients are;
Old Fashioned Oats
Pumpkin
Maple Syrup
Almond Milk
Raisins, Pumpkin Seeds & Pecans (optional)
Chia Egg (can sub real eggs if not vegan)
That’s basically it! I have been experimenting with chia eggs lately as they are filled with fiber (hello, keep you fuller longer!) plus omega 3’s which most vegans do not get much of. Some recipes it works, some not so much. This one worked!
Let’s Get Cooking!
While the chia seeds soak and thicken I combined the dry ingredients, greased my muffin pan and preheated the oven to 350F. Once the chia thickens I added in the rest of the wet ingredients and mixed well. Then pour it over the dry ingredients, add in mix-ins which were raisins, crushed pecans, and pumpkin seeds. Lastly, distribute the batter evenly into muffin tin and off they went!
I have been enjoying these in the morning with my yogurt and berries and it keeps me fueled well until lunch. The kids enjoy them as a lunchbox or after school snack. I prefer them heated up before consuming but either way they are a tasty healthy treat!
These can also be wrapped individually and frozen for later consumption so double the batch if you want. Otherwise, keep them in the fridge in an airtight container for up to 5 days.
Did you try this recipe? Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes!
Vegan Oatmeal Pumpkin Muffins
Ingredients
- 3 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (more if desired)
- 1 sprinkle of salt
- 1/2 cup pumpkin puree
- 2 tbs chia seeds (5 tbsp water to mix in)
- 1/4 cup maple syrup
- 1 cup almond milk (more if to thick)
- 1/4 cup crushed pecans (or another nut)
- 1/4 cup pumpkin seeds
- 1/4 cup raisins
Instructions
- Preheat oven to 350F. Spray 12 cup muffin tin
- Add chia seeds and water to a small bowl (I like to use my measuring cup). Let sit and thicken.
- Add oats, baking powder, salt & pumpkin spice to a large bowl.
- After chia seeds have thickened, add in pumpkin, maple syrup, and milk. Mix well then add to dry ingredients.
- Once combined well, add raisins, pumpkin seeds, and pecans. Let oats sit and absorb liquid a little then pour evenly into muffin pan.
- Cook 20-23 minutes. Cool completely and enjoy! Keep in an airtight container for up to 5 days or wrap and freeze.
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