Ingredients
Scale
- 3 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 cup chopped pecans, toasted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 1/2 cup pure maple syrup
- 1 cup milk of choice (dairy, almond, or oat milk)
- 1/4 cup melted coconut oil or melted 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 coconut oil. You can also use paper liners, but greasing the tin directly often results in a better crust on the edges of the oatmeal cups.
- In a large mixing bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, and salt. Stir the mixture well to ensure the baking powder and spices are evenly distributed throughout the oats.
- In a separate medium bowl, whisk together the eggs, maple syrup, milk, melted coconut oil, and vanilla extract. Ensure the eggs are well beaten and the syrup is fully integrated into the liquid base.
- Pour the wet ingredients into the bowl with the dry oat mixture. Stir everything together until the oats are thoroughly coated and the liquid is absorbed. Let the mixture sit for about 2 to 3 minutes; this allows the oats to soften slightly before baking.
- Divide the mixture evenly among the 12 muffin cups. Use the back of a spoon to gently press the mixture down into each cup so they hold their shape better after baking. You can sprinkle a few extra pecan pieces on top for a beautiful finish.
- Place the tin in the center rack of the oven and bake for 20 to 25 minutes, or until the tops are golden brown and feel firm to the touch. Remove from the oven and let the cups cool in the tin for at least 10 minutes before removing them. This cooling period is essential for the cups to set properly.
- Cook Time: 35 minutes
- Diet: Vegetarian