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In today's fast-paced world, finding a breakfast option that is both healthy and convenient can often feel like a daunting task. However, the Maple Pecan Baked Oatmeal Cups offer a delightful solution that satisfies your taste buds while providing essential nutrients to kickstart your day. These little cups are not just a treat for the palate; they serve as a wholesome, on-the-go breakfast that caters to various dietary preferences, including vegan and gluten-free diets.

Maple Pecan Baked Oatmeal Cups

Kickstart your mornings with these Maple Pecan Baked Oatmeal Cups, a delicious and nutritious breakfast option that's perfect for busy days. Made with rolled oats, crunchy pecans, naturally sweet maple syrup, and ripe bananas, these cups are not only satisfying but also cater to various dietary needs, being vegan and gluten-free. Easy to prepare ahead of time, they can be enjoyed throughout the week, providing a wholesome start to your day. Perfect for meal prep!
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Ingredients
  

2 cups rolled oats

1/2 cup chopped pecans

1/3 cup maple syrup

1/2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cups unsweetened almond milk (or milk of choice)

1 ripe banana, mashed

1/2 cup dried cranberries or raisins (optional)

Additional pecans for topping (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, and salt. Stir until well blended.

      Whisk Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, mashed banana, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well combined. If using, fold in the dried cranberries or raisins.

          Fill Muffin Tins: Divide the mixed batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle additional chopped pecans on top for extra crunch.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

              Cool and Serve: Let the oatmeal cups cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container for a quick breakfast throughout the week!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 12