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Oatmeal has long been hailed as a cornerstone of nutritious breakfast options. Its versatility allows for a variety of preparations, from classic warm bowls topped with fruit to overnight oat jars. However, with the ever-growing demand for convenient and on-the-go breakfast solutions, baked oatmeal has emerged as a delightful trend. One standout recipe that embodies this trend is Maple Pecan Baked Oatmeal Cups. These individual portions are not only delicious but also packed with wholesome ingredients, making them a healthy alternative to traditional sugary breakfast items.

Maple Pecan Baked Oatmeal Cups

Start your mornings right with Maple Pecan Baked Oatmeal Cups! These easy-to-make, nutritious cups are perfect for busy days and packed with wholesome ingredients like rolled oats, pecans, and pure maple syrup. Whether you enjoy them warm or grab them on the go, these oatmeal cups provide long-lasting energy without the sugar crash. Customize the recipe to suit your taste and enjoy a healthy breakfast that’s full of flavor and convenience.
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Ingredients
  

2 cups rolled oats

1/2 cup chopped pecans

1/4 cup pure maple syrup (plus extra for drizzling on top)

1/4 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups almond milk (or your preferred milk)

1 large egg (or 1 flax egg for a vegan alternative)

1 teaspoon pure vanilla extract

1/2 cup dried cranberries or raisins (optional)

Fresh fruit, for topping (such as banana slices or berries, optional)

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a muffin tin by either greasing it with non-stick spray or lining it with muffin liners.

    Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, packed brown sugar, baking powder, ground cinnamon, and salt. Stir thoroughly to ensure all dry ingredients are well incorporated.

      Whisk Wet Ingredients: In a separate medium bowl, whisk together the almond milk, egg (or flax egg), pure maple syrup, and vanilla extract until the mixture is smooth and evenly blended.

        Combine Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold and stir until everything is uniformly mixed. If desired, gently fold in the dried cranberries or raisins for an extra burst of flavor.

          Fill Muffin Tin: Using a scoop or spoon, evenly distribute the oatmeal mixture into the prepared muffin tin, filling each cup about three-quarters full to allow for expansion during baking.

            Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes. Keep an eye on them until they turn golden brown and a toothpick inserted into the center comes out clean.

              Cool and Drizzle: Once done, remove the muffin tin from the oven and allow the oatmeal cups to cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. For added sweetness, drizzle with extra maple syrup before serving and top with fresh fruit if desired.

                Store Leftovers: Any remaining oatmeal cups can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze them, and simply reheat when ready to enjoy.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 12 servings