Cinnamon Raisin Sweet Potato Oatmeal Cups are perfectly portioned, freezer friendly and easy to make. Top them with almond butter for a healthy, quick and easy breakfast.
Do you ever find yourself craving oatmeal, but don’t want to go through the hassle of having to make it? That’s me most of the time. When I’m in my lazy mode sometimes I’ll grab some overnight oats from the fridge, like these. Other times I want a baked version, like these Cinnamon Raisin Sweet Potato Oatmeal Cups.
Baked oatmeal cups are the individual version of baked oatmeal, which I have several recipes for. This Cinnamon Apple Berry Baked Oatmeal is one of my favorites. Oatmeal cups are similar to muffins, but there’s no flour in them and they’re quite a bit more dense. They’re great to make on a Sunday, eat one of course, then individually wrap the remaining to have for breakfast or snack the rest of the week.
I have a confession to make. My stomach and a big bowl of oatmeal don’t usually get along very well. A lot of times it will make me bloated and even worse, gassy. Yes, I said gas, it happens and I’m sure I’m not alone. It’s a bummer because I absolutely love oatmeal. The good news is, I can handle oats in smaller doses. These Cinnamon Raisin Sweet Potato Oatmeal Cups are the perfect size for me and my stomach.
I sort of got back on the baked oatmeal cup train when I was visiting my parents in Arizona last month. My mom had a blueberry pumpkin version in the freezer and would pull out a couple for us each morning. They were delicious and especially good with a little almond butter slather on top.
Since pumpkin isn’t exactly something we gravitate towards this time of year, I decided that a mashed up sweet potato would be a good substitution. It adds moisture, a little sweetness and has lots of great health benefits. Sweet potatoes have a good amount of fiber, lots of vitamins and minerals, they help regulate blood sugar and have anti-inflammatory properties just to name a few.
Any additional fruits, nuts or spices you add to these oatmeal cups are up to you, pretty much anything goes. For these I went with a generous amount of cinnamon, raisins and toasted pecans. If you’re grabbing one from the freezer either put it in the microwave for a few seconds or if you have more patience than me, let it sit out on the counter until it defrosts. My favorite way to top them is with a little almond butter and drizzle of maple syrup. Enjoy!
- 2 cups rolled oats, gluten-free if needed
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup unsweetened almond milk
- 3/4 cup cooked and mashed sweet potato
- 1 egg
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup toasted chopped pecans
- Preheat oven to 350° F. and spray a 12-cup muffin pan with cooking spray or use liners.
- In a large bowl stir together the dry ingredients. In a smaller bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and stir until combined. Stir in the raisins and pecans.
- Divide the mixture evenly into the muffin pan then bake for 18-22 minutes or until a toothpick comes out clean.
- If you aren't using liners run a knife along the edges to loosen them from the pan. Cool the oatmeal cups completely in the muffin pan before removing or they will crumble. Serve with almond butter and maple syrup if desired.
- Let the oatmeal cups cool completely before removing them from the pan or they will crumble.
- Wrap the leftover oatmeal cups individually in plastic wrap and store them in a freezer bag in the freezer. When ready to eat, let it defrost on the counter or in the microwave for about 15-20 seconds.
Amount Per Serving: Calories: 108 Total Fat: 3g Saturated Fat: 0g Cholesterol: 13mg Sodium: 95mg Fiber: 2g Sugar: 6g Protein: 3g