Pecan & Toasted Oat Nuggets
Pecans are ground into a nut butter, which forms the base of these wholesome treats. Baking these scaled-down snacks in mini muffin pans is a good way to control portion size. If you do not have a mini muffin pan, spread the batter in a 9-by-13-inch baking dish (coated with cooking spray) and bake at 350°F for 15 to 20 minutes. Let cool in the pan, then cut into 24 squares.
Yield: 24 mini-muffins
Active Time: 20
Total Time: 40
- 1/2 cup water
- 1/2 cup dried figs, finely chopped
- 1 cup old-fashioned rolled oats
- 3/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecans, or walnuts
- 1 large egg
- 1/2 cup packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Coat 24 mini (2-inch) muffin cups with cooking spray.
- Bring water to a boil in a small saucepan. Remove from heat, stir in figs and set aside to plump.
- Spread oats in a small baking pan and bake, stirring twice, until light golden and fragrant, 10 to 15 minutes. Let cool.
- Whisk flour, baking powder, baking soda and salt in a large bowl.
- Grind pecans (or walnuts) in a food processor until they form a paste. Add egg, brown sugar (or Splenda), oil and vanilla; process until smooth, stopping to scrape down the sides. Add to the dry ingredients. Add the figs (with liquid) and oats; stir just until combined. Scoop the batter into the prepared muffin cups.
- Bake the muffins until the tops spring back when touched lightly, 12 to 15 minutes. Let them cool in the pan on a wire rack for 5 minutes, then loosen the edges and turn out onto the rack to cool slightly before serving.
Tips & Notes
- Make Ahead Tip: These taste best the day they are baked. For longer storage, wrap and freeze for up to 2 months.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat