Description
A lot like overnight oats in a ready-to-go package, these are delicious, filling and basically a one-bowl baking wonder. Borrowed from Sally, they can be waiting in the freezer for a fast breakfast or packable snack – enjoy!
Ingredients
1 1/3 c. (320 g) milk AND 2 eggs
1/2 c. (120 g) maple syrup AND 1/2 t. vanilla
2/3 c. (150 g) pumpkin puree – if you open a 398 mL can, the remainder is a perfect amount for pumpkin pancakes
3 c. (255 g) large flake oats
1 t. EACH baking powder AND cinnamon
1/4 t. EACH salt, ground ginger, nutmeg, cloves AND allspice
1 cup optional add-ins – chopped pecans (180 g), chocolate chips (180 g), dried cranberries (120 g) or chopped dates (120 g)
coarse sugar for sprinkling before baking
Instructions
In a large bowl, briefly whisk together the first 5 ‘wet’ ingredients, then add in everything else except for the optional add-ins and whisk again to combine well. The batter will be liquid-y, leave it to sit for about 15 minutes.
Preheat the oven to 350 and generously spray a 12-cup muffin tin. Pour in your chosen ‘add-in’ to the rested batter (I used pecans this time, dates are my next pick), and use a sturdy spatula to fold all in. Spoon batter evenly into cups, stirring in between to keep the oats evenly dispersed. Fill each right to the top and the batter should fill 12 cups very nicely. Generously sprinkle each with coarse sugar for some extra crunch (if you wish).
Bake for about 25 minutes until an instant thermometer reaches 200 and the tops are set. As soon as you take them out of the oven, carefully use the tip of a sharp knife to loosen each muffin’s edges, then leave them to sit and rest in the pan for 10 minutes. After the 10 minutes they should easily pop out so you can leave them on a rack to cool before eating or freezing.