Oatmeal Baskets with filling// great snacks for lose weight
Looking for something sweet and healthy?!!!
????Oatmeal Baskets with filling.
????Great snacks for lose weight!!!!
Super healthy !!!
✅️Ingredients:
180g of oatmeal
50g of honey
50g of pumpkin seeds
40g of coconut oil
1 tsp of natural flavoring
60ml of natural orange juice
2 tbsp of Chia seeds
Cream (about 80ml )
Dark chocolate (about 100g)
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Natural flavoring ????????????
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Instant Pot Pumpkin Steel Cut Oats (Vegan, Gluten-Free)
Instant Pot Pumpkin Steel-Cut Oats – This creamy pumpkin steel-cut oatmeal is so easy to make in the Instant Pot. It’s a delicious warm breakfast that’s worth waking up for any day of the week. (Gluten-Free, Vegan-Friendly)
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Pumpkin Over night oats live demo
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PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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Episode 111: Pumpkin Spiced Oatmeal Cookies ????????
Hello my Friends!
It is Fall and it's PUMPKIN SEASON!! Today I am making these Soft and chewy Pumpkin Oatmeal Cookies..These are full of Pumpkin Flavors and the Oatmeal gave it a nice Texture! If yall fan of Pumpkin, yall will definitely love these Cookies!
2 cups self rising flour
1 1/3 cups old fashioned oatmeal (Not 5 Minute or Instant)
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground allspice
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
4 oz (1/2 of 8 oz package) cream cheese, softened
1 jumbo egg, room temperature
1 tsp vanilla extract
1 tsp pumpkin spice extract
1 (15 oz) can purée pumpkin (not pumpkin pie mix)
Cook's Note: These Make 24 Cookies, you can Refregerate the leftover dough when you're ready to bake some more.
Preheat Oven to 350 degrees
Whisk the flour, oatmeal, cinnamon, nutmeg, ginger, cloves, and nutmeg in a medium bowl and set aside. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula. Add the egg, vanilla, and pumpkin spice extract; mix on medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl. With the mixer on low speed, add the flour mixture alternately with the pumpkin and mix until just incorporated (beginning and ending with flour). Using a Ice cream scoop, scoop dough all the way and add to a 9x13 inch cookie sheet lined with foil or parchment paper; staggering them 2 inches apart. Bake for 12 minutes then rotate the pan and bake again for another 12 minutes or until golden brown. Remove from Oven and cool completely on a wire rack before adding the glaze.
Pumpkin Spice Glaze
1 1/2 cups powdered sugar, sifted
3 tbsp + 1 tsp evaporated milk
1/2 tsp pumpkin spice extract
In a medium bowl, mix all ingredients together until well incorporated. Drizzle on top cooled cookies.
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Pumpkin Pie Overnight Oats / Mason Jar Overnight Oats Recipes / Pumpkin Spice Overnight Oats
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Pumpkin Pie Overnight Oats ????????✨
Ingredients:
1 ¼ cup oats
1 ¼ cup oat milk
½ cup pumpkin purée
1 tbsp chia seeds
¼ cup vanilla plant-based yogurt
1 tsp brown sugar
¼ tsp pumpkin pie spice
Instructions:
1. Mix all ingredients together in a container until everything is well combined. Wait 2-3 minutes then stir again to break up and clumps that might be forming.
2. Cover the container and place it in the refrigerator for at least one hour or until the oats thicken.
3. Stir again before serving.
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