Ingredients

• 1.25 cups quick cooking oats
• 1.25 cups milk
• 1 cup chopped pecans , divided
• 0.75 cups packed brown sugar , divided
• 0.75 cups semisweet chocolate chips
• 0.5 cups vegetable oil
• 1 egg
• 1.25 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. 1 Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.

Nutrition per serving