Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, plus extra for topping
- 1 cup milk (dairy or plant-based)
- 1/2 cup pure maple syrup
- 2 large eggs, beaten
- 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 liners for easy removal.
- In a large mixing bowl, whisk together the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Stir in the chopped pecans until they are evenly distributed through the oats.
- In a separate medium bowl, combine the milk, pure maple syrup, beaten eggs, melted coconut oil (or butter), and vanilla extract. Whisk until the mixture is smooth and the eggs are fully incorporated.
- Pour the wet ingredients into the dry oat mixture. Stir well with a spatula to ensure all the oats are moistened. Let the mixture sit for about 5 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 the back of a spoon to ensure they are packed. Sprinkle a few extra pecan pieces on top of each cup for a decorative finish.
- Bake for 23 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. This cooling period is essential for the cups to set properly.
- Cook Time: 35 minutes
- Diet: Vegetarian, Gluten-Free Option, Vegan Option