Cookie Dough Pumpkin Baked Oatmeal

So far I’ve made Chocolate Covered Katie‘s Cookie Dough Pumpkin Baked Oatmeal in a pan (like the recipe calls for) and muffin-style. In an effort to cut down on calories, at least from sugar, I skip the maple syrup and use sugar-free Torani syrup (hazelnut or caramel) instead, and just use a sprinkle of mini chocolate chips on top before baking.

For the oatmeal cups, I doubled the recipe and got about 17 muffins out of it. I freeze them while they are spread out on the baking sheet, then zip them together in a bag after they’re individually frozen, and microwave a few when I’m ready to serve them.

They are healthy and fun to eat, and all 4 kids (or at least all 3 that are able to speak well) request them! The breakfasts right out of the freezer are the best because it only takes seconds to heat them. You could even stick them in the fridge overnight and eat them cold the next morning if you want it instantly. They can also be eaten on the go!

What do you eat when you need something portable?

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