Pumpkin Pie Oatmeal Cups

Well, it’s that time of the year – Pumpkin Spice Season!

In celebration of fall, this week’s recipe is the perfect start to your day. 

These oatmeal cups are loaded with fall flavor and will keep you full and satiated well throughout the day.

Here’s the recipe.

Ingredients For 12 Cups

1 and 1/3 cups unsweetened almond milk

2 large eggs*

1/2 cup (120ml) Lakanto Sugar Free Maple Syrup

2/3 cup (150g) fresh or canned pumpkin puree

3 cups ZER0ats French Vanilla Oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

Directions

Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.

Whisk all of the ingredients together in 1 large bowl.  Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top.

Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.

Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

Nurtition

Blueberry Pancakes

Ingredients:

• 2 packets of blueberry flavored ZER0ats oatmeal
• 1 egg
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp salt
• 2 tablespoons Lakanto Monk Fruit Maple Syrup
• ¼ cup of unsweetened oat milk
• ½ cup blueberries (fresh or frozen)

Instructions:

• Put ZER0ats, egg, vanilla, cinnamon, baking powder, salt, and syrup into the blender.  Blend until the ingredients form a batter like consistency.
• Spray a pan with cooking oil on medium heat.  Let the batter sit until the pan is hot.
• Pour out the mix on to the pan.  I recommend making 3” pancakes for the best texture.
• Sprinkle the blueberries on top of the pancake.
• Cook for 1-2 minutes or until golden brown, then flip and cook another 1-2 minutes on the other side.
• Add some Lakanto Maple Syrup on top and enjoy!

Apple Cinnamon Muffins

Ingredients:

• 3 small apples, grated
• 1 cup unsweetened flax milk (or any milk of choice)
• 4 scoops Fitwhip cinnamon cereal (see note below)
• 1 packet ZEROats apples & cinnamon
• 1 cup carbalose flour (or any flour of choice-except coconut)
• 1/2 cup sweetener of choice (I used a stevia blend)
• pinches of baking powder and salt

Instructions:

Preheat oven to 350 degrees F. Just combine all ingredients in one bowl! Bake batter in either 24 mini muffin tins for 15 mins or 12 regular muffin tins for 20-25 mins, until a toothpick comes out clean.

NOTE: If you don't have Fitwhip, you can TRY subbing an additional 1/2 flour of choice (except coconut), but I cannot guarantee the same texture as I have not tried it myself.

Banana Chocolate Mug Cake

Here’s what you’ll need:

• 1 8oz mug or bowl
• Non stick cooking spray (I prefer avocado oil)
• 2 Packets of Banana Zeroats
• 1 egg
• ½ banana, mashed
• 4 oz unsweetened oat milk
• 1/8 tsp baking powder
• 2 tbsp unsweetened cocoa powder
• Pinch of salt
• 1 tbsp Lakanto monk fruit maple syrup

Instructions:

1. Mix all ingredients in large bowl with a whisk or hand blender for 1-2 minutes.
2. Let all ingredients sit for 1-2 minutes to thicken up like a batter
3. Spray mug or bowl with non stick cooking spray
4. Pour batter into mug
5. Microwave for 2-3 minutes or until mix has a cakelike consistency throughout
6. Let cool for 1-2 minutes and enjoy!

 Blueberry Oatmeal Bake

Here’s what you’ll need:

• ⅔ cup roughly chopped pecans
• 4 packets of blueberry ZER0ats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon fine-grain sea salt (I like Celtic Sea Salt the best)
• ¼ teaspoon ground nutmeg
• 1 ¾ cups unsweetened oat milk
• ⅓ cup monk fruit sweetened maple syrup
• 2 large eggs
• 3 tablespoons melted butter
• 2 teaspoons vanilla extract
• 12 ounces of frozen blueberries

Directions:

• Preheat the oven to 375 degrees. Spray a 9-inch square baking dish with 0 calorie cooking spray of choice. Once the oven has finished preheating, pour the pecans onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
• In a medium mixing bowl, combine the oats, toasted pecans, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
• In a smaller mixing bowl, combine the milk, syrup, eggs, half of the butter, and vanilla. Whisk until blended.
• Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
• Scatter the remaining berries across the top.
• Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
• Serve as-is or with toppings of your choice. Best served warm but can also be served at room temperature or cold. It will keep well for up to 5 days in the fridge.

 ZER0ats Granola

Here’s what you’ll need.

Ingredients:

• 8 servings of ZER0ats Maple And Brown Sugar Oatmeal
• 1 ½ cup raw macadamia nuts (or your favorite nut, macadamia nuts are the healthiest)
• 1 teaspoon fine-grain Celtic Sea Salt
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil
• ½ cup Lakanto Maple Syrup
• 1 teaspoon vanilla extract
• ⅔ cup freeze dried blueberries (or your fruit of choice, just make sure there is no added sugar)
• ½ cup of unsweetened cacao nibs

Instructions:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, macadamia nuts, cacao nibs, salt, and cinnamon. Stir to blend.
• Pour in the oil, Lakanto syrup, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden for about 25 minutes, stirring halfway through at about 12 minutes.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the freeze dried blueberries. Break the granola into pieces with your hands if you want to retain big chunks.
• Store in an air tight container for up to two weeks at room temperature, or freeze for up to 3 months.
• Enjoy!