Pumpkin Pie Oat Cups


5 from 1 vote

Pumpkin Pie and Oats Cup

Pumpkin Pie made healthy with simple ingredients! The consistency of our Once Again Blanched Almond Butter is perfectly matched with pumpkin puree.

Course Snack
Cuisine Gluten free
Keyword blanched almond butter, oats, pumpkin
Servings 6 cups
Author Carolina Jantac, MS, RD, LD



  • cup of quick oats
  • ½ cup of honey
  • 2 tablespoon of coconut oil

Pumpkin Top

  • cup of Once Again Blanched Almond Butter
  • 4 tablespoons of pumpkin puree
  • 1 teaspoon of pumpkin spice


  1. Start by mixing the ingredients for the crust, then press about 1 tablespoon of mix into muffin tin. Take it to refrigerator while you prepare the topping. Save about 2 tablespoons of crust mix to sprinkle on top.

  2. Mix pumpkin puree, blanched almond butter and pumpkin spice. Pour on top of crust and sprinkle the left over crust as topping evenly.

  3. Place in refrigerator to set for 4 to 6 hours. Enjoy! Keep leftovers in refrigerator, best consumed within 2-3 days.

Recipe Notes

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