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Pecan & Toasted Oat Nuggets
Pecan & Toasted Oat Nuggets
1 Review
From: EatingWell Magazine, July/August 1997
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.
- By: Lee Ann Cox EatingWell Recipe Contributor
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup water
- ½ cup dried figs, finely chopped
- 1 cup old-fashioned rolled oats
- ¾ cup whole-wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pecans, or walnuts
- 1 large egg
- ½ cup packed light brown sugar, or ¼ cup Splenda Sugar Blend for Baking
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: These taste best the day they are baked. For longer storage, wrap and freeze for up to 2 months.
- DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
- Per serving: 101 calories; 5 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 3 mcg folate; 8 mg cholesterol; 6 g sugars; 12 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron; 57 mg sodium; 52 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch 1 fat
Reviews 1
October 03, 2014
By: EatingWell User
This was splendid
