So if you have even glanced at the Internet recently, you will see people are losing it over everything pumpkin pie spice. I enjoy it too, but in well placed proportions. Drinking, eating and inhaling it all the time until the first snow appears is a bit much for me (and then it's all things peppermint). But I do love it in a muffin or cookie.
Lillie has been dashing out the door in the morning as a busy high schooler, now needing to catch a bus. Her school instituted a short period at the start of the day for breakfast. I thought that was such a good idea. Not only do they recognize that a lot of teens miss out on this important meal due to the early start time of high school, but that it boosts their cognitive ability and overall alertness. As well, it's a nice time to regroup and chill with other students before you sit down to a long day in classes.
Since Lillie can't buy most of the offerings the school sells for breakfast, and time is of the essence in the a.m., she started making oatmeal cups. As she got busier with the school year, I have taken on the task, and of course tweaked the recipe to make it my own. There are many variations, anything from adding dried cherries and chocolate chips, to nuts and dried apples, and even throwing in an extra protein punch with a scoop of protein powder.
However you start the day, aim for wholesome and convenient. These two things will allow you to get the most out of your morning meal, and most importantly, actually get it!
Date: October 5-6, 2019
Location: Meadowlands Exposition Center
Times: Saturday 10am-3pm, Sunday 10am-3pm
@nourished fest #nourishedfestival
Harvest Goodness Muffin Cups
3 cups old fashioned rolled oats
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 cup unsweetened applesauce
1/3 cup agave nectar (or 1/2 cup honey)
2 large eggs
1 cup soy, almond, oat or flax milk
1/2 cup dried cranberries
Optional mix-ins : 1/4 to 1/2 cups of chopped nuts, dried, diced apple, dried, diced apricot, chocolate chips, butterscotch chips
Line a 12 cup muffin tin with paper liners, or spray with non-stick cooking spray, set aside. Pre-heat oven to 350F degrees.
In a large mixing bowl, whisk together the first 4 ingredients. Add the next 4 ingredients and stir until will combined. Stir in cranberries and any additional mix-ins.
Cover bowl and allow mixture to sit for 15 minutes (this will soften oats and absorb the liquids).
Spoon batter to nearly the top of each muffin cup.
Bake in pre-heated oven for 25 to 30 minutes, until muffins are dry in middle when a toothpick is inserted.
Allow to cool 10 minutes before serving.
These freeze very well in a zip top bag or plastic container.
Yield: 16 muffins
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