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Pecan & Toasted Oat Nuggets

:  July/August 1997, The EatingWell Diabetes Cookbook (2005)

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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.


Pecan & Toasted Oat Nuggets Recipe

Makes: 24 mini-muffins

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Preheat oven to 350°F. Coat 24 mini (2-inch) muffin cups with cooking spray.
  2. Bring water to a boil in a small saucepan. Remove from heat, stir in figs and set aside to plump.
  3. Spread oats in a small baking pan and bake, stirring twice, until light golden and fragrant, 10 to 15 minutes. Let cool.
  4. Whisk flour, baking powder, baking soda and salt in a large bowl.
  5. 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.
  6. 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.

Nutrition

Per muffin: 102 calories; 5 g fat ( 1 g sat , 1 g mono ); 9 mg cholesterol; 13 g carbohydrates; 2 g protein; 2 g fiber; 58 mg sodium; 60 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat

Nutrition Note: Per muffin with Splenda: 1/2 Carbohydrate Serving, 97 calories, 10 g carbohydrate.


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Recipe Categories

Style/Theme
Kid-friendly
Make ahead instructions
Vegetarian
Gifts
Type of Dish
Baked Goods, quick breads & muffins
Desserts, other
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
American
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Dessert
Snack
Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
July/August 1997
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