Apple Pecan Oat Breakfast Cups

Apple Pecan Oat Breakfast Cups

Having a quick and healthy breakfast already to go for the whole week is super simple with these Apple Pecan Oat Breakfast Cups!  This is the second edition of my breakfast oat cups, following my Pumpkin Peanut Butter Oat cups from a couple months back.  I must say that I have fallen in love with these super easy and healthy make ahead breakfast oat cups that are also gluten, dairy, and sugar free!  It doesn’t get much better than that. 🙂  I love to make these early in the week and then have them in the fridge for the rest of the week to pull out, warm in the microwave really quick and eat as I’m running out the door for work.  I usually eat 3 at a time. 🙂

Baked Oat Cups are super simple and quick to mix together and throw in the oven.  Preheat your oven to 350 degrees and spray a 12 place muffin tin with non stick spray.  Mix all the ingredients in a large mixing bowl until everything, especially the eggs, are well mixed and incorporated. 

Spoon equal amounts into each of the 12 muffin tin cups. 

Bake for 25 minutes.  Let them cool in the tin for about 20-30 minutes and then use a butter knife to gently release them from the tins and let them completely cook on a wire rack.  Store in an airtight container or bag for up to week in the fridge.  Apple Pecan Oat Breakfast Cups also freeze really well and you can take them out to reheat as needed!

Apple Pecan Oat Breakfast Cups

2018-01-26 18:13:11

Serves 4

A quick and healthy make ahead breakfast for the week!

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Cook Time

25 min

Cook Time

25 min

Ingredients

1. 2 C old fashioned oats
2. 4 eggs
3. 1 apple, peeled and diced small
4. 1/2 C apple sauce
5. 1/2 C almond milk
6. 1 Tbsp chia seeds
7. 1/2 C chopped pecans
8. 1/2 tsp cinnamon
9. 1/2 tsp all spice
10. 1/2 tsp salt
11. 2 second squirt liquid Stevia or granulated equivalent (could also use honey or maple syrup)

Instructions

1. Preheat your oven to 350 degrees and spray a 12 place muffin tin with non stick spray.
2. Mix all the ingredients in a large mixing bowl until everything, especially the eggs, are well mixed and incorporated.
3. Spoon equal amounts into each of the 12 muffin tin cups.
4. Bake for 25 minutes.
5. Let them cool in the tin for about 20-30 minutes and then use a butter knife to gently release them from the tins and let them completely cook on a wire rack.
6. Store in an airtight container or bag for up to week in the fridge or freeze.

Notes

1. Per 3 muffins: Calories 319; Fat 14; Carbs 37; Protein 13

By Jenny Nielson

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