Pecan Pie Baked Oatmeal Cups

• 2 Tbsp. coconut oil, melted
• 1/2 c. applesauce or yogurt
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. flour (I used oat flour)
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats

PECAN TOPPING

• 1/2 c. pecans, chopped
• 2 tsp. coconut oil, melted
• 1/2 tsp. vanilla
• 2 Tbsp. maple syrup

GLAZE

• 1/3 c. powdered sugar
• 1 Tbsp. cream or milk

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, eggs, vanilla, cinnamon, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats. Next, pour into 12 lined muffin cups or a 9x13 greased baking dish.
• In a small bowl, mix the chopped pecans, coconut oil, vanilla, and maple syrup. Then, spoon over each muffin cup. Bake for 30-35 minutes.
• GLAZE: In a small bowl, whisk the powdered sugar and cream/milk until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Drizzle over the oatmeal.
• Store leftovers in the fridge.