Name: Maple Pecan Baked Oatmeal Cups Meal Prep
Cook time: 35 min
Total time: 35 min
Ingredients: 3 cups old-fashioned rolled oats (gluten-free if needed); 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup milk of choice (dairy, almond, or oat milk); 2 large eggs; 1/2 cup pure maple syrup; 1/4 cup melted coconut oil or unsalted butter; 1 teaspoon pure vanilla extract; 3/4 cup chopped pecans; Extra pecans for topping

Ingredients

Scale

3 cups old-fashioned rolled oats (gluten-free if needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk of choice (dairy, almond, or oat milk)
2 large eggs
1/2 cup pure maple syrup
1/4 cup melted coconut oil or unsalted butter
1 teaspoon pure vanilla extract
3/4 cup chopped pecans
Extra pecans for topping

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Instructions

Step 1: Preheat and Prep the Tin. 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 silicone liners for easy removal. Avoid paper liners unless they are high-quality parchment liners, as the oatmeal tends to stick to standard paper.
Step 2: Mix the Dry Ingredients. In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir the mixture well to ensure the baking powder and spices are evenly distributed throughout the oats.
Step 3: Whisk the Wet Ingredients. In a separate medium bowl, whisk together the milk, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract. Ensure the eggs are fully incorporated into the liquid for a consistent texture in your oatmeal cups.
Step 4: Combine and Fold. Pour the wet ingredients into the bowl with the dry oats. Stir everything together until the oats are thoroughly soaked. Fold in the chopped pecans. Let the mixture sit for about 5 minutes; this allows the oats to absorb some of the liquid, resulting in a better texture after baking.
Step 5: Fill and Bake. Divide the mixture evenly among the 12 muffin cups. Press down slightly with the back of a spoon to ensure they are compact. Top each cup with a few extra pecan pieces for a beautiful finish. Bake for 23 to 25 minutes, or until the tops feel firm to the touch and are slightly golden brown.
Step 6: Cool and Store. Remove the tin from the oven and let the cups cool inside the tin for at least 10 minutes. This cooling period is crucial as it helps the cups set so they don’t crumble. Once cooled, use a knife to gently loosen the edges and transfer them to a wire rack or an airtight container.

Cook Time: 35 minutes