Ingredients
- 3 cups rolled oats, old-fashioned, certified gluten-free if necessary
- ½ cup coconut sugar, brown sugar, OR 0-calorie sweetener like Monkfruit Sweetener
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon ginger (optional)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 cup milk
- ¾ cup pumpkin purée (Do not use pie filling!!)
- ¼ cup melted butter, cooled slightly
- 1 cup finely chopped Vermont apples
- ½ cup cranberries, fresh or dried, chopped
Cinnamon Sugar Topping (Optional)
- 1 tablespoon sugar
- 2 teaspoons cinnamon
Instructions
- Heat oven to 350°F. Grease an 8-inch square baking dish.
- In a large bowl, combine the dry ingredients.
- In a medium bowl, whisk the eggs, milk, pumpkin, melted coconut oil (or butter) and applesauce.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently add chopped fresh cranberries or dried cranberries and finely chopped apples. Stir to distribute evenly. Spread evenly in your prepared 8-inch baking pan.
- Combine 1 tablespoon sugar and 2 teaspoons ground cinnamon and sprinkle evenly over the top of each muffin cup. Yes, its optional, but very tasty.
- Bake for 35-40 minutes. Cool slightly and cut into squares.
- Serve warm, plain or with maple syrup, yogurt, kefir, applesauce or sliced apples.
- Freeze any extra squares in an airtight container. Reheat in a microwave for a quick breakfast.