Blueberry Pecan Oatmeal Cups Recipe
Use fresh or frozen blueberries in this tasty breakfast (or snack!) dish. Also, add cinnamon or ginger, or another spice that your family loves.
What you need to make 12 muffin cups
- 2 cups rolled oats
- 1/2 cup chopped pecans (or omit if your family doesn’t like nuts)
- 1 tsp baking powder
- 1 tsp cinnamon (or other spices, add more or less to taste)
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 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 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 fridge 3 days, or in freezer for a month.
- Calories: 107
- Fat: 5g
- Protein: 3.4g
- Carb: 12.9g
- Dietary Fibre: 1.4g