3/4cuplactose-free milk(or other low FODMAP alternative)
1/4cupmaple syrup
1egg(or a flax egg, see notes)
1teaspoonvanilla extract
1.5teaspooncinnamon
3/4teaspoonginger
1/4teaspoonnutmeg
1/4teaspooncloves
1/4teaspoonsalt
1teaspoonbaking powder
2cupsrolled oats(use certified gluten-free if celiac)
Optional add-ins:
1/4cupchocolate chips
1/4cupchopped walnuts
OR
1/4cuppumpkin seeds
3tablespoonsdried cranberries
Instructions
Preheat oven to 350 F. Grease muffin pan (or use silicone muffin liners).
In a large bowl mix together the pumpkin, milk, maple syrup, egg and vanilla. Stir in the spices, salt and baking powder until well combined. Mix in the rolled oats and optional add-ins.
Evenly spoon the batter into the muffin pan. Bake for 20 minutes, until the tops are browned and all of the liquid has been absorbed.
Allow to cool. Store in fridge up to 5 days or in freezer for months.
Notes
FODMAP serving size is maximum 3 baked oatmeals per meal/snack.
You can use brown sugar instead of maple syrup. If you make this substitution increase milk to 1 cup.
Option to use a flax egg instead of regular egg. To make a flax egg mix 1 tablespoon of ground flax seed with 3 tablespoons water and let thicken for 5 minutes.
You can check to see if the oatmeal is baked all the way through by inserting a clean butter knife or toothpick into the centre of one of the oats. If it is clean when removed they are ready. If there is a lot of batter stuck to the knife/toothpick, continue baking for a few more minutes.
Keep leftovers in the fridge or freezer. They taste great if you warm them up in the microwave before eating (approx. 15 seconds for refrigerated baked oatmeals).