Pecan Pie Stuffed Oatmeal Breakfast Cups

Yield: 12 oatmeal cups 1x
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

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!



Oatmeal Cup:

  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

  • Serving Size: 2 oatmeal cups
  • Calories: 476
  • Sugar: 32g
  • Fat: 22g
  • Carbohydrates: 66g
  • Fiber: 10g
  • Protein: 10g
© Author: Danielle
Cuisine: American Method: Baked
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