Baking in the kitchen around this time of year usually leads to something sweet to eat. With an abundance of cookies, pies, cakes, and sweet rolls, there is no shortage of dessert when the Holidays are near. After indulging in Thanksgiving dessert and leftovers for the past week, I am ready to get back on track with nutrient dense meals that include plenty of fiber.
These Pecan Pie Baked Oatmeal Cups look like a typical muffin, but they use minimal amounts of flour, butter, and sugar. Made with whole grain oats, almond milk, eggs, and flax seed, these muffins satiate your hunger for a longer period of time and provide more nutrients than a typical sugar-filled morning muffin. The ground flax, oats, and pecans all provide a good amount of fiber for a healthy diet.
So while you think you’re enjoying a sweet treat, you’re actually enjoying some healthy benefits as well. These are also great morning bites to make for your kids, getting them involved in the baking process is easy and fun.
Pecan Pie Baked Oatmeal Cups
For the oatmeal muffin
- 2 1/2 cup oatmeal
- 1/3 cup ground flax seed
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/2 cup apple sauce
- 1 cup milk I use vanilla almond milk
- 1/3 cup oil I use coconut oil
- 1/2 cup brown sugar
For the Topping
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 2 tbsp softened butter
- 1/4 cup brown sugar
Pre-heat the oven to 350 degrees Fahrenheit and prepare a muffin tin that yields 6 large muffins (or 12 small).
In a large mixing bowl, whisk together the oatmeal, ground flax seed, cinnamon, and nutmeg.
In a smaller mixing bowl, whisk together the eggs, apple sauce, milk, oil, and brown sugar. Pour this mixture into the oatmeal mixture and mix until well combined.
Pour the oatmeal mixture into the 6 muffin molds, making sure to evenly distribute the batter.
In another small mixing bowl, combine the flour, chopped pecans, softened butter, and brown sugar together until crumbly. Layer this mixture on top of the portioned oatmeal cups. Using a spatula, press the pecans down into the oatmeal batter.
Bake the oatmeal cups for 15 minutes. Let cool slightly before taking them out of the muffin molds.
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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4 Comments Add yours
The recipe calls for oatmeal. Are you using cooked oats? Or is this dry oatmeal? Also is this whole oats or quick oats. Thank you! I really want to make these.
Great question! I used dry traditional oats, however, it would still work with the quick oats if that is what you have in the pantry.
Great recipe!! 🙂 And you have a very lovely blog!! 🙂
Thank you very much!