Are you a chocolate chip lover?
“Yes”: You will love this pumpkin pecan oatmeal cup with a little added bonus on top!
“No”: You will still love this pumpkin pecan oatmeal cup because it is packed with flavor!
…as I sit here on this beautiful fall Sunday, typing the word “pecan”, I find myself contemplating which way I would pronounce it out loud. Pee-can, pee-kahn. Either way, its sure to make this fall recipe a hit! Did you know pecans are high in healthy unsaturated fat and just a handful a day can lower “bad” cholesterol? They also contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc!
- 2 eggs
- 1/4 C.almond butter
- 1/4 C. pure maple syrup
- 1.5 C. 100% Canned Pumpkin
- 1/2 C. unsweetened almond milk
- 1 T. vanilla extract
- 3 C. old-fashioned oats
- 1/2 C. pecans 1 T baking powder
- 1.5 t. ground cinnamon
- 1 t. ground nutmeg
- 1/2 t. ground ginger
- 1/4 t. ground cloves
- 1/4 t. salt Optional: Chocolate Chips
Mix Dry ingredients & wet ingredients separately. Mix dry into wet, until well blended. Stir in pecans. Lightly grease muffin tins (or line with baking papers) & evenly pour to make 24 oatmeal cups. If using chocolate chips press 5 chocolate chips into the tops of each oatmeal cup-just enough to give it that sweet chocolate taste without wrecking your nutrition 😉 They are delicious both ways! I usually make one tray with and one without. Bake at 375 for 15-20 minutes (until browned on top, and cooked through)
Recipe 12 servings. 1 serving = 2 oatmeal cups. Container exchange: 1 yellow & 1 tsp per serving.
Refrigerate leftovers for 5-7 days. Great reheated in the toaster oven! Enjoy ❤