Maple Pecan Baked Oatmeal Cups Meal Prep Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free, Vegan
Ingredients
Scale
- 3 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, plus extra for topping
- 2 large eggs (or flax eggs for vegan)
- 1 1/2 cups milk of choice (dairy, almond, or oat milk)
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin liners to ensure easy removal after baking.
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir in the chopped pecans until they are evenly distributed throughout the dry mixture.
- In a separate medium bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.
- Pour the wet ingredients into the bowl with the dry oats. Stir everything together well. Let the mixture sit for about 2 to 3 minutes; this allows the oats to soak up some of the liquid for a better texture.
- Divide the oatmeal mixture evenly among the 12 muffin cups. Press down slightly with a spoon to ensure the liquid covers the oats. Sprinkle a few extra pecan pieces on top of each cup for a decorative touch.
- Place the tin in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and the centers are set. Remove from the oven and let the cups cool in the pan for 5 to 10 minutes before transferring them to a wire rack.