Preheat oven to 350°F. Spray a muffin pan with nonstick spray.
Place all the ingredients, except for the apples and pecans, together in a large bowl and mix to combine until well blended. Fold in the chopped apples and pecans. Then transfer batter into prepared muffin cups, filling all the way to the top. The batter will seem like it has too much liquid, but this is normal.
Bake in the preheated oven for 25-30 minutes or until the edges are lightly browned and top is set. If you notice the tops brown too quickly, tent a piece of aluminum foil.
Cool oatmeal cups on wire rack for 5 minutes, then enjoy.
Recipe: Adapted from Sally's Baking Addiction with modifications to make it vegan.
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing Instructions: You can also freeze the baked oatmeal cups for up to 3 months. To re-heat, thaw in the fridge overnight and then reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
- You can use any kind of milk you like, dairy or non-dairy
- You can replace the maple syrup with any other liquid sweetener like honey or agave syrup.
Calories: 148kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 171mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg