It’s breakfast, but it smells like pie! These mouth-watering oatmeal cups are naturally sweetened and stuffed with a pecan date filling that seriously tastes like pie. Pecan Pie Stuffed Oatmeal Breakfast Cups are about to change your breakfast meal prep game for good!
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Imagine: Breakfast, but with pie! That’s what was going on in my head when I thought of these. So I made it a reality. The key to not having a super sugar overload is using dates and nuts as your filling, and keeping the oatmeal cup just lightly sweetened with applesauce. See, breakfast!
Here’s the question you probably want the answer to most:
How do you make the pecan pie filling?
And how is this a breakfast recipe?? I promise, it’s not too sweet and won’t overload you with carbs. Technically, you’re getting only 1 date with each oatmeal cup, so that’s allowed. Plus, the nuts are super helpful in making the filling look more dense and pecan pie filling-y than it actually is. Add in some flavor boosters like vanilla extract and cinnamon, and the magic happens!
Okay, starting from zero. You want dates that are super soft and easy to blend up (more on that later), which is why I recommend soaking them in hot water for a few minutes. After the few minutes is up, drain that water off and add the dates to the food processor (or blender), followed by the vanilla, cinnamon, salt and 2 tablespoons of water (top left photo).
During the process of turning the dates into a paste form, you’re probably going to have to scrape down the sides of the food processor a few times. The dates are super sticky and tend to stick up on the sides before they are fully blended. Once the dates are in paste form (top right photo), they’ll process a lot easier. Are you sick of me saying the word ‘paste’ yet? It’s not appetizing. I’ll stop.
If the mixture refuses to blend, just add another tablespoon of water and repeat the process. Add another tablespoon of water if needed. The key is adjusting the water based on how moist and soft your dates are.
Once your date… caramel, is formed, toss in the pecans (bottom left photo) and pulse a few times. The mixture will get sticky again and you may need to scrape down the sides and pulse a few more times to chop up the pecans. And then… Woohoo! Pecan date filling (bottom right photo). AKA breakfast pie.
How do you make the oatmeal cup base?
You can make either the pecan date filling, or the oatmeal mixture first, it doesn’t really matter. My preference is to let my dates sit in super hot water to soften while I make the oatmeal mixture. Then I’ll set the oatmeal mixture aside and make the pecan date filling. Either order works!
The first part to making the oatmeal cups is easy – just add all the oatmeal cup ingredients to a bowl and mix it up.
Next part requires a small amount of tedious ‘well’ making, but it’s quick and worth it! Using a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a space in the center for the filling. It does not have to be perfect at all, just make sure you’ve left a solid bottom and you can’t see the through to the muffin tin below.
The coolest step, in my opinion, is filling the oatmeal cups with the filling. Divide all the filling between all 12 oatmeal wells in the muffin tins. The filling should be about level with the oatmeal cup sides, and the muffin tins should be filled almost to the top.
Top with additional pecans (more for decorative purposes) and pop them in the oven! These pictures are making me want to raid the fridge and eat a couple more of these today. RESIST.
What kind of dates should I use?
I’ve tried two kinds of dates for desserts and baking. Medjool dates are much sweeter and softer than deglet noor dates, and I prefer them for blending, eating raw, and basically everything. In fact, before I tried medjool dates, I didn’t realize how much the variety of date affected how soft and delicious they were.
While you can definitely use deglet noor dates, I recommend medjool dates (I get mine at Costco!!). I still soak my dates in hot water even when I use the soft medjool dates. If you’re using deglet noor dates, I recommend soaking for at least 20 minutes, more if you have time.
Can I freeze these stuffed oatmeal cups?
Yes! Just be sure to let them cool completely on the countertop before wrapping completely with parchment paper/aluminum foil and placing them in the freezer. Be sure to store in an airtight container like a gallon ziploc or silicone Stasher bag.
How long can you store these oatmeal cups?
I’d recommend storing these in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
More breakfast recipes from Project Meal Plan:
- Make-Ahead Bacon Breakfast Sandwiches
- Carrot Cake Overnight Oats
- Best Ground Turkey Breakfast Sausage Patties
These mouth-watering oatmeal cups are naturally sweetened and stuffed with a pecan date filling that seriously tastes like pie. Pecan Pie Stuffed Oatmeal Breakfast Cups are about to change your breakfast game for good!
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 eggs
- 1 cup unsweetened vanilla almond milk
- 3/4 cup unsweetened applesauce
- 2 tablespoons coconut oil, melted
- 1 tablespoon pure maple syrup (optional)
Pecan Date Filling:
- 12 soft medjool dates, pitted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons – 1/4 cup water (to help blend dates)
- 1 cup pecans (plus extra for topping)
- Prep the dates: Remove pits and place dates in a bowl of near-boiling water for 10-15 minutes, or while you prepare the oatmeal mixture. This will help soften them quite a bit. Optional if your dates are super soft, however I do this step every time.
- Make the oatmeal mixture: Add all the oatmeal cup ingredients to a large bowl and stir until well mixed. Set this aside while you make the pecan date filling.
- Make the pecan date filling: To a food processor or high-powered blender, add dates, vanilla extract, ground cinnamon, salt, and 2 tablespoons of water. Pulse the mixture, scrape down the sides with a spatula, and add more water as necessary, 1 tablespoon at a time, until a thin paste forms. Next, add pecans and pulse to chop and blend them into the date mixture. Scrape down the sides as needed.
- Assemble and bake: Preheat the oven to 350F. Spray a 12-cup muffin tin with non-stick cooking spray. Spoon the oatmeal mixture evenly into all 12 muffin wells. Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a space in the center for the filling. Next, divide the pecan date filling evenly between all 12 muffin wells. Top with two pecan halves, if desired. Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. Let cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. I prefer them chilled, but you can heat them in the microwave for 20-30 seconds. Oatmeal cups can be frozen by cooling completely and then wrapping with parchment paper/aluminum foil and storing in a gallon ziploc or similar container. Remove from the freezer and place in the refrigerator the night before you plan to enjoy for breakfast.
Adapted from Baked Oatmeal Cups by Dinner at the Zoo. Nutrition information estimated with My Fitness Pal.
- Serving Size: 2 oatmeal cups
- Calories: 476
- Sugar: 32g
- Fat: 22g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 10g
These Pecan Pie Stuffed Oatmeal Breakfast Cups are one of my favorite creations so far this Fall, and I hope you’ll agree! Tag me on Instagram or use #projectmealplan – I’d love to see your version!