Baked Pumpkin Oatmeal Muffins

November 15, 2016


  • 5 cups Bakery on Main Gluten Free Happy Rolled Oats
  • 3 TBSP chia seeds
  • 2 TBSP lemon juice
  • 1/4 melted coconut oil or butter
  • 1/4 cup coconut milk or milk
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 2 tsp salt
  • 2 tsp baking soda
  • 2 TBSP GF vanilla extract or vanilla bean paste
  • 1 TBSP cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup raisins
  • 1 cup chopped pecans (optional)


  1. In a large bowl, stir the oats and chia seeds together and fill with water until completely covered. Stir in the lemon juice, and allow the oats to sit for at least 3 hours, covered (you can leave them overnight).
  2. When the oats are done soaking, use a fine-mesh colander or cheesecloth to drain out as much water as possible, and then return the oats to the large bowl.
  3. Preheat the oven to 350 degrees. Grease a 12 cup muffin tin.
  4. In a medium sized bowl, whisk together the coconut oil, coconut milk, maple syrup, pumpkin, salt, baking soda, vanilla and spices.
  5. Add this mixture to the oats and stir thoroughly. Then fold in the raisins and pecans.
  6. Pour the mixture into the prepared muffin tin and bake for 25 minutes, until the centers are firm to the touch. Allow muffins to cool.

*If you’d prefer to make squares, use a 9 x 13 baking dish and bake for about 35-40 minutes at 350 degrees. If making squares, cut once cooled. Store in the fridge in a sealed container. Notes: These are fabulous when warmed slightly. If you’d like them a bit sweeter, you can dust the muffins or squares with a bit of powdered sugar. Soaking the oats makes them easier to digest and allows the chia seeds to bloom.

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