Breakfast on the Go - Blueberry Pecan Baked Oatmeal Cups

Healthy, family friendly recipes is what you will find at momskitchenhandbook.com. With the winning combination of blueberries, ginger and pecans these breakfast oatmeal cups will be a big hit with your family. Easy to make ahead of time and loaded with nourishment, they are perfect to take with you when you're on the go. These are very moist and delicious!

Blueberry Pecan Baked Oatmeal Cups

2 cups rolled oats

2/3 cup chopped pecans

1/4 cup finely chopped crystallized ginger (see notes)

1 teaspoon baking powder

1/4 teaspoon salt

1-1/2 cups milk (or plant-based milk substitute)

2 eggs

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup frozen blueberries (no need to thaw)

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with paper liners.

2. In a large bowl, mix together the oats, pecans, ginger, baking powder, and salt.

3. In a medium bowl, whisk together the milk, eggs, maple syrup, and vanilla until blended.

4. Pour the milk mixture over the oats and stir well to combine.

5. Add the blueberries and gently stir until mixed into the oats.

6. Fill the muffin cups with the oatmeal mixture, figuring about 1/3 heaping cup per muffin.

7. Bake until the oatmeal is just barely set and slightly brown across the top, about 30 minutes.

8. Let cool for 10 minutes to firm them up before serving. If you didn't use paper liners, run a knife around the perimeter or each cup and use the knife as a lever to lift them out of the pan.

9. Store in a zip lock bag or container in the refrigerator for up to three days or in the freezer for up to one month.

Recipe Note:

If you don't have crystallized ginger, use 1 teaspoon ground ginger plus 1 tablespoon brown sugar.