Maple Pecan Oatmeal Cups
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 3 cups old-fashioned rolled oats (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
- 1 1/4 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). Generously grease a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin liners to ensure easy removal.
- In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir well to ensure the leavening agent and spices are evenly distributed throughout the oats.
- In a separate medium bowl, whisk together the eggs, milk, maple syrup, melted coconut oil (or butter), and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
- Pour the wet ingredients into the bowl with the dry oats. Stir until everything is well combined and the oats are fully moistened. Gently fold in the chopped pecans.
- Divide the mixture evenly among the 12 muffin cups. Press down slightly with the back of a spoon to ensure the oats are packed. Sprinkle a few extra pecan pieces on top of each cup for a decorative crunch.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the cups feel firm to the touch. Remove from the oven and let them cool in the tin for at least 10 minutes before removing them.
Find it online: https://www.pleasecook.com/breakfast/maple-pecan-oatmeal-cups/