Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans, divided
- 2 large eggs
- 1 cup milk of choice (dairy, almond, or oat milk)
- 1/2 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 standard muffin tin with non-stick cooking spray or line with parchment paper liners to ensure the cups don’t stick.
- In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir in about 3/4 cup of the chopped pecans, reserving the rest for topping.
- 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 well combined.
- Pour the wet ingredients into the dry oat mixture. Stir well to ensure all the oats are thoroughly coated. 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 mixture evenly among the 12 muffin cups. Press the mixture down slightly with the back of a spoon. Sprinkle the remaining 1/4 cup of chopped pecans over the tops of the cups.
- Bake for 22 to 25 minutes, or until the tops are golden brown and the centers are set. Remove from the oven and let them cool in the pan for at least 10 minutes before removing them.
- Cook Time: 35 minutes
- Diet: Vegetarian, Gluten-Free