Cinnamon Raisin Sweet Potato Oatmeal Cups
Cinnamon Raisin Sweet Potato Oatmeal Cups are perfectly portioned snack, freezer friendly, and easy to make.
Servings: 12 oatmeal cups
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 108kcal | Protein: 3g | Fat: 3g | Cholesterol: 13mg | Sodium: 95mg | Fiber: 2g | Sugar: 6g