Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk (dairy or almond milk works great)
- 1/4 cup pure maple syrup
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with paper liners to ensure the oatmeal cups are easy to remove after baking.
- Step 2: Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, and salt. Stir everything together until the spices and pecans are evenly distributed throughout the oats.
- Step 3: Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, maple syrup, beaten egg, vanilla extract, and melted coconut oil. Ensure the egg is well incorporated into the liquid mixture.
- Step 4: Merge the Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir well with a spatula until all the oats are thoroughly moistened. Let the mixture sit for about 5 minutes; this allows the oats to soak up some of the liquid for a better texture.
- Step 5: Portion into Muffin Tin: Scoop the oatmeal mixture evenly into the 12 prepared muffin cups. Press down slightly with the back of a spoon to make sure the tops are even. You can sprinkle a few extra pecans on top for a beautiful finish.
- Step 6: Bake to Perfection: Place the tin in the oven and bake for 20 to 25 minutes, or until the tops feel firm to the touch and are slightly golden brown. Remove from the oven and let them cool in the tin for at least 10 minutes before removing.
- Cook Time: 35 minutes
- Diet: Vegetarian