This recipe for Blueberry Pecan Baked Oatmeal Cups is perfect for breakfasts on-the-go, as well as for a satisfying snack. Serve with a side of Greek yogurt, a drizzle of maple syrup and blueberries for a balanced and satisfying midlife breakfast!
Author: Recipe created by Andrea Holwegner, Registered Dietitian www.healthstandnutrition.com
Recipe type: breakfast, snack
2 cups rolled oats
½ cup chopped pecans (or any other of your favourite nuts)
¼ tsp salt
1 tsp baking powder
1 tsp cinnamon
1 ½ cups milk
¼ cup real maple syrup
1 tsp vanilla extract
1 cup blueberries
Preheat oven to 350. Grease or line a 12 cup muffin tin with muffin cups.
Mix oats, pecans, salt, baking powder, and spices. In a separate bowl, mix eggs, milk, syrup, and vanilla. Pour wet ingredients over dry, and mix well to combine. Fold in blueberries.
Fill muffin cups about halfway, and bake until just set – about 30 minutes. Cool for 10-15 minutes and remove from tin.
Can be kept in the fridge for 3 days, or in the freezer for a month.
Serve warm on their own or with plain Greek yogurt and a drizzle of maple syrup, as we will be doing today.
You will notice that the “batter” for this recipe is quite runny! Don’t worry! The oats will drink up the liquid, resulting in a breakfast “muffin” or cup. If you don’t have fresh blueberries, enjoy with frozen blueberries with a sprinkle of flour overtop to prevent the blueberries from “bleeding” into the oatmeal cup!
These Blueberry Pecan Oatmeal Cups can be kept in the fridge for 3 days, or in the freezer for a month.