Lemon and Fig Baked Oatmeal Cups

This is the first version of baked oatmeal cups I ever made - now I use this recipe all the time for other ways to use fresh fruit and oatmeal!

Course Breakfast, Snack

Cuisine American

Keyword Fig, Oats

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 216kcal

Ingredients

3 cups rolled oats
1/3 cup Splenda® Naturals Sugar & Stevia Blend
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1 Tablespoon lemon zest
2 eggs lightly beaten
2 1/2 cups milk
1 teaspoon vanilla extract
2 cups diced figs
3/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Line a muffin tin or spray with non stick oil.
Add the dry ingredients to a large mixing bowl (oats, Splenda, baking powder, cinnamon, salt, lemon zest). Fold together until well combined. Mix the wet ingredients separately (eggs, milk, vanilla extract). Add to the large mixing bowl, along with the diced figs and chopped pecans. Fold together, then spoon into the muffin tin. The mixture will be very wet with excess liquid. Evenly distribute the excess liquid between the 12 muffins.
Bake on the middle rack of the oven for 30 minutes, or until the muffins set and tops begin to brown slightly. Remove from the oven and allow to cool slightly before serving. Top with Greek yogurt (optional) or serve with additional figs, pecans, cinnamon, or lemon zest if desired.

Notes

To serve immediately: Remove the muffin from the liner and break apart into a small bowl. Add toppings and serve warm.

To serve later: Allow muffins to cool completely. Store in an airtight container for up to 5 days. To reheat, microwave in 10 second increments until desired temperature is reached.

For sweeter flavor, choose Black Mission figs. For milder flavor, choose Brown Turkey figs, or combine the two.

Nutrition