Oatmeal Chocolate Chip Muffins with Pecans

These oatmeal chocolate chip muffins with pecans make a delicious breakfast and are sure to disappear quickly.

Ingredients

• 112 g quick-cook oats
• 300 ml milk
• 120 g chopped pecans, divided
• 165 g packed light brown sugar, divided
• 130 g semi-sweet chocolate chips
• 120 ml vegetable oil
• 1 egg
• 155 g plain flour
• 4 teaspoons baking powder
• 1 teaspoon salt

Method

1. Place the oats and milk in a medium bowl, then leave them to soak for 15 minutes. Meanwhile, preheat the oven to 205°C. Grease a 12-hole muffin tin or line it with paper muffin cases.
2. Add half the chopped pecans, 110 g of the light brown sugar, the chocolate chips, vegetable oil and egg to the oat mixture, stirring until combined.
3. In another bowl, mix together the flour, baking powder and salt. Fold in the oat mixture only until the ingredients are moistened. Divide the batter between the prepared muffin holes, filling each one two-thirds full. Scatter over the remaining brown sugar and pecans.
4. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when pressed lightly.

Nutrition information (per serving)