Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1 1/4 cups 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
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray or line it with silicone liners to prevent sticking.
- In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir in most of the chopped pecans, saving a few for the topping later.
- In a separate medium bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry oat mixture. Stir everything together until the oats are thoroughly coated and the liquid is evenly distributed.
- Divide the mixture evenly among the 12 muffin cups. Press down slightly with a spoon to ensure the oats are submerged in the liquid. Sprinkle the remaining pecan pieces on top of each cup.
- Place the tin in the oven and bake for 22 to 25 minutes, or until the tops are golden brown and firm to the touch. Remove from the oven and let them cool in the tin for 10 minutes before moving them to a wire rack.
- Cook Time: 35 minutes
- Diet: Vegetarian, Gluten-Free