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I think the best way to describe today’s baked oatmeal cups is a mash-up between a bowl of creamy oatmeal and a chewy oatmeal granola bar. Made with simple ingredients like rolled oats, milk, brown sugar, eggs, butter, cinnamon, dates, and pecans, these wholesome oatmeal cups make for a perfect grab-and-go breakfast. Served warm, cold, or at room temperature, you can enjoy them just as they are or top them with a dollop of Greek yogurt, a schmear of peanut butter, sliced fruit, fresh berries, or a simple glaze; the possibilities are endless.

Of course, the main ingredient in this recipe is whole grain rolled oats. Rolled oats, also known as old-fashioned oats, are made from oat groats. Oat groats are the kernels that remain once oats are harvested, cleaned, and hulled (removal of the oat’s outer, inedible shell). To make rolled oats, the oat groats are steamed, flattened (rolled), dried, and lightly toasted.

Nutritionally speaking, oats are a powerhouse. They contain an array of vitamins and minerals, including thiamin (vitamin B1), manganese, phosphorus, iron, copper, zinc, selenium, and magnesium, along with a nice dose of protein. They also provide a wonderful source of fiber, in particular soluble fiber. One type of soluble fiber abundant in oats is called beta-glucan. Turns out, beta-glucan helps to maintain healthy blood cholesterol levels. It’s also been shown to prevent spikes in blood sugar following a meal. There’s even emerging research suggesting that the soluble fiber in oats may help lower blood pressure. Beyond these health benefits, beta-glucan promotes the presence of healthy bacteria in the gut, which helps to boost the immune system.

Now that we’ve made it through our “nutrition lesson” on oats, let me show you how easy these baked oatmeal cups are to make.

Store leftovers in the refrigerator and enjoy them within three to four days. These baked oatmeal cups can also be frozen. Once they’ve cooled completely, transfer them to a freezer-safe container, seal well, and pop them in the freezer. They’ll last up to three months in the freezer. When you’re ready to eat them, let them thaw in the fridge overnight.

To your health,

Darlene

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BAKED OATMEAL CUPS with DATES and PECANS

Yield: 12 servings

Serving Size: 1 baked oatmeal cup

Prep: 15 minutes

Ready: 40 minutes

INGREDIENTS

Vegetable oil cooking spray
2 1/2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups 1% milk
1/2 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons butter, melted
1 cup pitted dates, chopped
1/2 cup pecan halves, chopped

DIRECTIONS

Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin pan with cooking spray and set aside.
In a large bowl, combine oats, ground cinnamon, baking powder, and salt and stir to combine.
In a medium bowl, whisk together milk, brown sugar, eggs, and vanilla extract until well combined. Add wet ingredients to dry ingredients along with melted butter and stir until combined. Add dates and pecans and stir until evenly distributed.
Divide batter evenly between the 12-cup prepared muffin pan. Bake in preheated oven for 20 to 25 minutes. Tops will be lightly golden, and centers set (they should bounce back when lightly touched).
Remove pan from oven and let cups cool in pan for 5 minutes. Transfer cups to a wire rack and allow for additional cooling. Serve warm or cold.

Nutrition Information per Serving

224 Calories, 8 g Total fat, 2 g Saturated fat, 0 g Trans fat, 37 mg Cholesterol, 167 mg Sodium, 34 g Total carbohydrate, 3 g Dietary fiber, 18 g Total sugars, 12 g Added sugars, 5 g Protein, 0.8 mcg (4%) Vitamin D, 70 mg (6%) Calcium, 1.1 mg (6%) Iron, 220 mg (4%) Potassium

Baked Oatmeal Cups with Dates and Pecans