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!
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 ❤