Go Back
To make Maple Pecan Baked Oatmeal Cups, you need simple, wholesome ingredients. Here’s what you will need: - 2 cups rolled oats - 1/2 cup chopped pecans - 1/4 cup maple syrup - 1 1/2 cups almond milk (or any milk of your choice) - 2 ripe bananas, mashed - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt These ingredients blend together to create a warm, satisfying breakfast. The oats give you fiber, while the bananas add sweetness. The pecans bring a nice crunch. You can customize these oatmeal cups with fun toppings. Here are some tasty options: - Fresh berries - Additional chopped pecans - A dollop of yogurt These toppings not only look great but also add flavor. Feel free to mix and match to find your favorite combo! If you have dietary needs, don’t worry. Here are some easy swaps: - Use gluten-free oats for a gluten-free version. - Substitute maple syrup with agave nectar for a vegan option. - Replace almond milk with oat milk or coconut milk for a different taste. These substitutions help everyone enjoy the Maple Pecan Baked Oatmeal Cups. You can also check the Full Recipe for more ideas. - Prepping the Oven and Muffin Tin Start by preheating your oven to 350°F (175°C). Grease a muffin tin or use muffin liners. This will help keep the oatmeal cups from sticking. - Mixing Dry Ingredients In a large bowl, mix together the rolled oats, chopped pecans, baking powder, ground cinnamon, and salt. Stir well to combine all the dry ingredients evenly. This step is key for a balanced flavor. In another bowl, mash the ripe bananas until smooth. Then, add the almond milk, maple syrup, and vanilla extract. Mix these wet ingredients until they blend well. This mixture gives your oatmeal cups their sweetness and moisture. Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined. Let this mixture sit for about 5 minutes. This step allows the oats to absorb some moisture. Use a large spoon or a measuring cup to fill each muffin cup about 3/4 full. Bake in the oven for 25-30 minutes. Check for doneness by inserting a toothpick. It should come out clean when the oatmeal cups are ready. After baking, let them cool for a few minutes in the tin. Then, transfer them to a wire rack to cool completely. For a special touch, serve them warm or at room temperature. Top with fresh berries, more chopped pecans, or a dollop of yogurt. Enjoy your homemade Maple Pecan Baked Oatmeal Cups! For the complete recipe, check out the Full Recipe section. To make your Maple Pecan Baked Oatmeal Cups perfect, focus on the oats. Rolled oats work best. They give a chewy texture while still baking evenly. When you mix the wet and dry ingredients, let the mix sit for five minutes. This helps the oats absorb the liquid. If you want a softer cup, add a bit more milk. For a firmer bite, reduce the milk slightly. Once your oatmeal cups cool, you can store them easily. Place them in an airtight container. They will stay fresh in the fridge for up to five days. If you make a big batch, consider freezing some. Just wrap each cup in plastic wrap and store in a freezer bag. This way, you can enjoy them later. To reheat your oatmeal cups, use the microwave or the oven. For the microwave, place one cup on a plate and heat for 30-45 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the cups on a baking sheet and heat for about 10 minutes. This keeps them warm without drying them out. Enjoy them fresh with your favorite toppings from the Full Recipe! {{image_2}} If you want a nut-free version of Maple Pecan Baked Oatmeal Cups, you can simply leave out the pecans. You can replace them with seeds. Sunflower seeds or pumpkin seeds work great. They add crunch and nutrition without nuts. You can mix it up by adding different flavors. Try using dried fruit like cranberries or raisins. You can also add a spoonful of peanut butter for a rich taste. For a chocolate twist, fold in some mini chocolate chips. Each variation gives your oatmeal cups a new flavor. For a dairy-free option, use plant-based milk like almond or oat milk. You can even try coconut milk for a tropical twist. If you want to replace yogurt, use dairy-free yogurt or a dollop of plant-based whipped cream. These swaps keep your dish creamy and delicious without dairy. Explore these variations to make your Maple Pecan Baked Oatmeal Cups even more exciting! Find the [Full Recipe](#) for detailed instructions. Store your Maple Pecan Baked Oatmeal Cups in an airtight container. This keeps them fresh. Place a piece of parchment paper between layers if you stack them. It stops sticking. Always cool them completely before storage. If you store them warm, they may become soggy. To freeze your oatmeal cups, wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag. Make sure to squeeze out as much air as possible. You can freeze them for up to three months. When you're ready to eat, let them thaw in the fridge overnight. These oatmeal cups last for about a week in the fridge. They taste best when enjoyed fresh. If you freeze them, they will keep their flavor and texture longer. Always check for any signs of spoilage before eating. Yes, you can use quick oats. Quick oats cook faster and have a finer texture. This means your oatmeal cups may be softer. If you prefer a chewier bite, stick with rolled oats. They hold their shape better during baking, giving you a nice structure in each cup. To make these oatmeal cups vegan, replace the almond milk with any plant-based milk. Use maple syrup as a sweetener, which is already vegan. You can also substitute the mashed bananas for unsweetened applesauce, if needed. This keeps the flavor great while ensuring the recipe stays plant-based. The best way to reheat these oatmeal cups is in the microwave. Place one cup on a plate and heat for 20-30 seconds. Check if it’s warm enough. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. This keeps them from drying out while warming. Enjoy them warm for the best taste! For the full recipe, check out the Maple Pecan Baked Oatmeal Cups! These Maple Pecan Baked Oatmeal Cups are easy to make and tasty. We covered the main ingredients and some fun toppings you can try. I shared important steps for preparing and baking, plus helpful tips to get the right texture. You now have ideas for storing and reheating leftovers. You can even mix in new flavors or make them nut-free and dairy-free. Enjoy making these oatmeal cups your own. They are sure to become a favorite breakfast or snack!

Maple Pecan Baked Oatmeal Cups

Start your day right with these delicious Maple Pecan Baked Oatmeal Cups! Packed with wholesome ingredients like rolled oats, bananas, and crunchy pecans, this easy recipe is perfect for meal prep or a quick breakfast on the go. In just 40 minutes, you can enjoy warm, comforting oatmeal cups that are customizable with your favorite toppings. Click through to explore this scrumptious recipe and elevate your morning routine!
Print Recipe Pin Recipe

Ingredients
  

2 cups rolled oats

1/2 cup chopped pecans

1/4 cup maple syrup

1 1/2 cups almond milk (or any milk of your choice)

2 ripe bananas, mashed

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Optional toppings: fresh berries, additional chopped pecans, or a dollop of yogurt

Instructions
 

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

    In a large bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, and salt. Mix well.

      In a separate bowl, mix the mashed bananas, almond milk, maple syrup, and vanilla extract until smooth.

        Pour the wet mixture into the dry ingredients and stir until just combined. Let the mixture sit for about 5 minutes to thicken.

          Use a large spoon or a measuring cup to portion the mixture evenly into the prepared muffin tin. Fill each cup about 3/4 full.

            Bake in the preheated oven for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.

              Once baked, remove from the oven and let them cool for a few minutes in the tin before transferring to a wire rack to cool completely.

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

                  - Presentation Tips: Serve warm or at room temperature topped with fresh berries, a sprinkle of additional pecans, or a dollop of yogurt for a delightful breakfast treat!