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Prep Time:40 minsAdditional Time:15 minsTotal Time:55 minsServings:24Yield:24 mini piesJump to Nutrition Facts
Prep Time:40 minsAdditional Time:15 minsTotal Time:55 minsServings:24Yield:24 mini pies
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:24
Servings:
24
Yield:24 mini pies
Yield:
24 mini pies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsold-fashioned rolled oats½cupall-purpose flour½cuppacked light brown sugar, divided1teaspoonsalt, divided8tablespoons(1 stick) cold unsalted butter, cut into small pieces2largeeggs¼cuppure maple syrup1cuppecan halves, toasted and finely chopped1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsold-fashioned rolled oats
½cupall-purpose flour
½cuppacked light brown sugar, divided
1teaspoonsalt, divided
8tablespoons(1 stick) cold unsalted butter, cut into small pieces
2largeeggs
¼cuppure maple syrup
1cuppecan halves, toasted and finely chopped
1teaspoonvanilla extract
DirectionsPreheat oven to 350 degrees F. Coat 24 mini-muffin cups with cooking spray.Combine oats, flour, 1/4 cup brown sugar, and 1/2 tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until a dough comes together.Divide the dough among the prepared mini-muffin cups, using about 1 1/2 Tbsp. dough for each. Press the dough into the bottom and up the sides of each cup.Bake the crusts until the edges are set and light golden, about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking).Whisk eggs, maple syrup, pecans, vanilla, and the remaining 1/4 cup brown sugar and 1/2 tsp. salt in a medium bowl. Divide the filling among the crusts, using about 1/2 Tbsp. filling for each.Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.TipsSugar Substitute: We do not recommend one for this recipe.Equipment: Mini-muffin tins (24 cups)Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Preheat oven to 350 degrees F. Coat 24 mini-muffin cups with cooking spray.Combine oats, flour, 1/4 cup brown sugar, and 1/2 tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until a dough comes together.Divide the dough among the prepared mini-muffin cups, using about 1 1/2 Tbsp. dough for each. Press the dough into the bottom and up the sides of each cup.Bake the crusts until the edges are set and light golden, about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking).Whisk eggs, maple syrup, pecans, vanilla, and the remaining 1/4 cup brown sugar and 1/2 tsp. salt in a medium bowl. Divide the filling among the crusts, using about 1/2 Tbsp. filling for each.Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.TipsSugar Substitute: We do not recommend one for this recipe.Equipment: Mini-muffin tins (24 cups)
Preheat oven to 350 degrees F. Coat 24 mini-muffin cups with cooking spray.
Combine oats, flour, 1/4 cup brown sugar, and 1/2 tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until a dough comes together.
Divide the dough among the prepared mini-muffin cups, using about 1 1/2 Tbsp. dough for each. Press the dough into the bottom and up the sides of each cup.
Bake the crusts until the edges are set and light golden, about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking).
Whisk eggs, maple syrup, pecans, vanilla, and the remaining 1/4 cup brown sugar and 1/2 tsp. salt in a medium bowl. Divide the filling among the crusts, using about 1/2 Tbsp. filling for each.
Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.
Tips
Sugar Substitute: We do not recommend one for this recipe.
Equipment: Mini-muffin tins (24 cups)
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)123Calories8gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
