Blueberry Pecan Baked Oatmeal Cups
Easy and healthy, these baked oatmeal cups are filled with blueberries and pecans and are great for meal prep!
Ingredients
- 3 cups old fashioned oats
- 1 tsp baking powder
- 1½ tsp cinnamon
- ½ cup unsweetened applesauce
- ⅓ cup almond butter
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup almond milk
- 1 cup blueberries
- 1 tbsp oat flour (optional)*
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350℉ and line a muffin tin with either silicone or paper liners OR ensure that the muffin tin is greased if not
- In a large bowl add the oats, baking powder, and cinnamon and mix until well combined
- In a medium bowl, add the applesauce, almond butter, maple syrup, and vanilla extract and mix until well combined
- Add the dry ingredients to the wet ingredients and mix until well combined
- Add in the almond milk and mix until combined
- In a separate small bowl, toss the blueberries in the oat flour until evenly coated
- Add the blueberries and chopped pecans to the rest of the mixture and fold in
- Evenly distribute among the 12 muffin cups - they may be overflowing a bit, which is fine!
- Bake for 18-22 minutes or until the cups are set
- Once cups are cool enough to touch, remove from the pan and if using silicone liners, remove from those
- Allow to cool completely on a cooling rack and enjoy!
Notes
*I toss the blueberries in 1 tablespoon of oat flour to help prevent them from sinking to the bottom of the cups. It is not required but your blueberries may not stay evenly distributed if you skip this step.
* You can press the mixture down to fit it all into the muffin cup if needed.