Oatmeal Pecan Cups
An easy breakfast and energy-boosting snack for you and your family. Rich in fiber because of the oats, pecans, and dried cranberries. A simple, healthful, and tasty meal that is good for you heart.
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup nonfat milk
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
Instructions
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Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or use cooking spray.
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In a large bowl, stir together the oats, baking powder, cinnamon, and salt.
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Add the milk, eggs, maple syrup, applesauce, and vanilla. Stir to combine until well mixed. Fold in the cranberries and pecans.
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Use a 1/4 measuring cup to divide the batter evenly into the muffin cups. Bake for 25 minutes, until the cups are golden brown on top and a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes.
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Store leftover oatmeal and pecan cups in a sealed container at room temperature for up to 5 days or in the freezer for up to 3 months. When you take them out of the freezer, warm the cups in the microwave for 1 minute or in an oven at 350 degrees F for 3-5 minutes.
The Lifestyle Dietitian Notes
- Use gluten-free oats for a gluten-free recipe
- If you use 2% or whole milk, the calories and fat content will change
- To make this recipe vegan, replace the milk with a plant-based milk
- Try different nut and fruit combos, such as: blueberries and almonds, raisins and walnuts, chopped dried apricots and pistachios, or chopped strawberries and mini dark chocolate chips
