Ingredients
Scale
- 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup milk of choice (dairy, almond, or oat milk)
- 2 large eggs, beaten
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans, divided
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line each cavity with parchment paper liners. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and sea salt until well combined.
- In a separate medium bowl, whisk together the milk, eggs, maple syrup, melted coconut oil, and vanilla extract. Ensure the coconut oil is not too hot so it does not cook the eggs on contact. Pour the wet mixture over the dry oat mixture and stir with a spatula until every oat is thoroughly moistened.
- Fold in 3/4 cup of the chopped pecans into the batter. Let the mixture sit for about 5 minutes; this allows the oats to soak up some of the liquid, resulting in a better texture. Using a large scoop or measuring cup, divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1/4 cup of pecans over the tops of the cups for an extra crunch.
- Place the muffin tin in the center of the oven and bake for 20 to 25 minutes. The cups are done when the tops feel firm to the touch and the edges are slightly golden. Remove from the oven and let them cool in the pan for at least 10 minutes before removing. This cooling period is crucial as it helps the oatmeal cups set so they don’t crumble.
- Cook Time: 35 minutes