Name: Pecan Pie Stuffed Oatmeal Breakfast Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 oatmeal cups
Cuisine: American
Ingredients: 3 cups rolled oats; 1 tsp baking powder; 1 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp salt; 2 eggs; 1 cup unsweetened vanilla almond milk; 0.75 cup unsweetened applesauce; 2 tablespoons melted coconut oil; 1 tbsp pure maple syrup; 12 soft medjool dates; 0.5 tsp vanilla extract; 0.25 tsp ground cinnamon; 0.25 tsp salt; 2 tablespoons water; 1 cup pecans

Pecan Pie Stuffed Oatmeal Breakfast Cups

Pecan Pie Stuffed Oatmeal Breakfast Cups cover

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Pecan Pie Stuffed Oatmeal Breakfast Cups

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Ingredients

Warning0 allergens identified

Pecan Pie Stuffed Oatmeal Breakfast Cups

3 cups rolled oats

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp salt

2 eggs

1 cup unsweetened vanilla almond milk

¾ cup unsweetened applesauce

2 tablespoons melted coconut oil

1 tbsp pure maple syrup

12 soft medjool dates

½ tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp salt

2 tablespoons water

1 cup pecans

Instructions

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Instructions

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.

Nutrition

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Tips & Tricks (5)

Soak Dates for Creamier Filling 💧
Soak soft medjool dates in warm water for 5-10 minutes before blending to create an ultra-smooth, creamy pecan-date filling that holds together perfectly.
Toast Pecans for Deeper Flavor 🔆
Lightly toast your pecans at 350°F for 5-7 minutes before adding to the filling to unlock rich, caramelized notes that elevate the pie flavor authenticity.
Don't Overmix the Oat Batter 🥄
Fold ingredients gently and stop mixing as soon they're combined to keep the oatmeal cups tender and light, preventing a dense, rubbery texture.
Fill Strategically for Even Baking ⚖️
Layer batter, then filling, then batter again in your muffin cups to ensure the pecan filling bakes evenly and stays centered throughout cooking.
Cool Completely Before Unmolding 🧊
Let the cups cool in the pan for 15 minutes, then on a wire rack for at least 30 minutes, so they set properly and release cleanly without crumbling.