Blender Pumpkin Coconut Oatmeal Cups

Naturally sweetened with dates, vegan, freezer friendly and no extra dirty bowls.

1 cup pumpkin puree
1 cup coconut milk, light (canned)
1/2 cup water
1/4 cup coconut oil (not melted)
10 – 12 Medjool dates, pitted (depending on size, I used 10 large)
1/4 cup flax seed, ground (whole seeds would work too)
1 tsp baking powder, aluminum free
1/2 tsp baking soda
1/4 tsp salt
2 + 1/2 cups quick or old fashioned rolled oats (use certified gluten free oats for GF version)
6 tbsp unsweetened coconut flakes, for topping (I used organic unsulphured fancy grade)
Cooking spray (I use Misto)

View the full recipe at iFOODreal →