Hi Everyone,
Today for #SundaySupper our mission was to create a budget friendly meal. After a lot of thought, I thought the most budget friendly meal was breakfast. After all breakfast is the most important meal of the day, but it also can be the least expensive to make. With the Fall season upon us I thought I would make a wonderful, seasonal breakfast that won’t hurt the pocket book.
Today I made for you Individual Baked Pumpkin Pie Oatmeal Cups. Yum! These little oatmeal cups scream Fall. They have a wonderful pumpkin flavor with warm spices of cinnamon, nutmeg and cloves and sweetened with maple syrup. You should have smelled it baking, amazing!
Each bite is thick, hearty and delicious. I topped my pumpkin oatmeal cups with pecans to give a little crunch and well I love pecans with pumpkin. I think they go together wonderfully. This is the perfect budget friendly meal because oatmeal is very cheap to buy and the rest f the ingredients are pretty cheap too. Plus this recipe makes 18 oatmeal cups. One cup is very filling so you have 18 days worth of breakfast. I freeze my oatmeal cups and microwave one when I am ready to eat it.
Since these muffin cups are not super sweet, I added a drizzle of maple syrup over the top, which intensifies the flavor. I am truly pleased with this recipe. If you’re a pumpkin oatmeal fan, I think you will feel the same.
- 3 egg whites
- 1 tbsp. vanilla
- ¼ cup maple syrup
- ½ cup pumpkin (not pie filling)
- 5 cups old fashioned oats
- 1 tsp. salt
- 3 tsp. baking powder
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- ⅛ tsp. ground cloves
- 2 cups non-fat milk or milk of choice
- ¼ cup pecans, chopped (optional)
- Preheat oven to 350F
- Line two standard muffin tins with aluminium foil muffin cups or spray baking pan with cooking spray.
- In a bowl, add egg whites, vanilla, pumpkin and ¼ cup maple syrup. Whisk together until incorporated.
- Add oats, salt, baking powder, cinnamon, nutmeg, cloves and mix until combined; add the milk; mix until combined.
- Spoon into prepared baking cups and top with pecans if desired. Just remember don’t over fill the muffin cups. Top with pecans if desired.
- Bake in oven for 25 minutes or until oatmeal is firm.
- You can freeze the oatmeal cups and take out the night before to have it in the morning. You can also microwave the frozen cup or eat right from the oven.
Just because you are on a budget, doesn’t mean you can’t eat healthy and have a wonderful seasonal breakfast. I just love my oatmeal cups, and now I have breakfast for the next 3 weeks! 🙂
Have a wonderful Sunday!
Toodles,
Jennifer
Scrumptious Mains (Breakfast and Dinner)
- Curry Baked Chicken Wings from Chocolate Moosey
- Shrimp Fried Rice from The Redhead Baker
- Spicy Marinated Steak Tacos from Nik Snacks
- Vegan Black Bean Soup from Killer Bunnies, Inc
- Slow Cooker Swiss Steak from Nosh My Way
- Slow Cooker White Chicken Chili from Peaceful Cooking
- Curry Veg Soup from Jane’s Adventures in Dinner
- Easy Slow Cooker BBQ Beef from Noshing With The Nolands
- Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor’s Adventures
- Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Lemon Chicken with Corn Salad from Brunch with Joy
- Five Bean Chili from The Foodie Army Wife
- Vaca Frita from That Skinny Chick Can Bake
- Chicken Pot Pie Turnovers from The Life and Loves of Grumpy’s Honeybunch
- Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
- Chicken Meatballs and Spaghetti from Cindy’s Recipes and Writings
- Cauliflower Chowder from Flavor Mosaic
- Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
- Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
- Mac, Veggie and Cheese Casserole from Cooking Chat
- Loaded Sweet Potato Quinoa Chili from Sue’s Nutrition Buzz
- Chicken Pot Pie Cupcakes from Having Fun Saving
- Vegetable Fried Rice from Basic N Delicious
- Comforting White Bean-Pancetta Soup from The Weekend Gourmet
- Mujadara with Lebanase Salata from Take A Bite Out of Boca
- Hunters Stew from Simply Healthy Family
- Brats and Kraut from Confessions of a Culinary Diva
- Beef Taco Soup from Fit Foodie Runs
- Slow Cooker “Hash Brown” Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
- French Toast Pigs in a Blanket from Bobbi’s Kozy Kitchen
- Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley
Satisfying Sides
- Tender Whole Wheat Bread from What Smells So Good?
- Austin-Style Black Beans from The Texan New Yorker
- Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes
Sweet Treats
- Apple Blackberry Crisp from Hot Momma’s Kitchen Chaos
- Brown Sugar Shortbread from Shockingly Delicious
- Rock Cakes from Happy Baking Days
- Incredible White Chocolate Brownies from The Perfect Brownie
- Rocky Road Brownies from Wallflour Girl
- Autumn Spice Truffles from Desserts Required
- Profiteroles with Caramel Drizzle from Food Lust People Love
- Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
- Carrot Cake Sheet Cake from Pies and Plots
- Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla
Sips, Spreads, and Snacks
- Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D’s Books and Cooks
- Tex Mex Chicken Salad Spread from Momma’s Meals
- Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog
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Classic Pumpkin Pie
Cinnamon & Pear Oatmeal Cookies
Berry Smoothie Bowl
Vegetarian Mexican Rice
Oh, man, these look like a spectacular breakfast option! Much better than a bowl of oatmeal 😉
Thank you so much Liz!! I thought a different spin to oatmeal.
What a gorgeous, autumnal breakfast! You can’t beat a breakfast dish that looks like a cupcake – even better if it’s actually good for you and easy on the budget!
Thank you so much Katy! 🙂
Breakfast is the one meal I tend to slack on because I never plan ahead enough. I can totally see myself making a batch of these oatmeal cups ahead of time then having breakfast throughout the week.
I’m with you! I LOVE breakfast, but I don’t take the time to eat a proper one because I just grab and go. Now I can make a batch of these and I am all set.
Mmmm pumpkin pie and oatmeal sounds like a perfect match. I’d love to have this for breakfast, lunch, or dinner!
Thanks Shaina! I can’t get enough of pumpkin right now.
I made oatmeal cups about a month ago…and yours looks WAY better. Great recipe!
Thank you Martin! I bet yours tasted fantastic! 🙂
Ok, those look absolutely amazing!!
you always have the greatest breakfast ideas. I love this one.
Portable breakfast? I’m so there! Yum!
LOVE this idea, Jen! I also love that these can be made GF since they’re just chock full of oats! I am seriously saving this one for the recipe book. Hoping to nom my way through a batch soon–cheers for a great recipe!
A perfect breakfast for on the go!
Hand me two of these asap! They look delish!
These look amazing – what kind of pumpkin did you use? just grated raw one or something else? Only asking as I can’t wait to try these 🙂 Xx
Hi! I use canned organic pumpkin from Trader Joe’s. I hope you enjoy the oatmeal! 🙂