Prep the dates: Remove pits and place dates in a bowl of near-boiling water for 10-15 minutes, or while you prepare the oatmeal mixture. This will help soften them quite a bit. Optional if your dates are super soft, however I do this step every time.

Make the oatmeal mixture: Add all the oatmeal cup ingredients to a large bowl and stir until well mixed. Set this aside while you make the pecan date filling.

Make the pecan date filling: To a food processor or high-powered blender, add dates, vanilla extract, ground cinnamon, salt, and 2 tablespoons of water. Pulse the mixture, scrape down the sides with a spatula, and add more water as necessary, 1 tablespoon at a time, until a thin paste forms. Next, add pecans and pulse to chop and blend them into the date mixture. Scrape down the sides as needed.

Assemble and bake: Preheat the oven to 350F. Spray a 12-cup muffin tin with non-stick cooking spray. Spoon the oatmeal mixture evenly into all 12 muffin wells. Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a space in the center for the filling. Next, divide the pecan date filling evenly between all 12 muffin wells. Top with two pecan halves, if desired. Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. Let cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool.

Storage: Store in an airtight container in the refrigerator for up to 5 days. I prefer them chilled, but you can heat them in the microwave for 20-30 seconds. Oatmeal cups can be frozen by cooling completely and then wrapping with parchment paper/aluminum foil and storing in a gallon ziploc or similar container. Remove from the freezer and place in the refrigerator the night before you plan to enjoy for breakfast.