Baked Oatmeal Cups

1 Preheat the oven to 375°F. Line a muffin tin with 12 parchment paper muffin liners and set aside.
2 Measure [wprm-ingredient text="0.5 cups rolled oats" uid="2:2"] into the base of a blender along with [wprm-ingredient text="½ cup milk" uid="3"], [wprm-ingredient text="1 cup cottage cheese" uid="4"], [wprm-ingredient text="¾ cup brown sugar" uid="5"], [wprm-ingredient text="2 eggs" uid="6"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="7"]. Blitz those until they are completely smooth.
3 Measure the remaining [wprm-ingredient text="2 cups rolled oats" uid="2:1"] into a large bowl along with [wprm-ingredient text="1 teaspoon ground cinnamon" uid="8"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="9"]. Stir to combine.
4 Pour the liquid ingredients directly on top of the oat mixture. Stir to combine with a rubber spatula.
5 Use a quarter cup cookie scoop or a measuring scoop to evenly measure the oatmeal mixture into the prepared muffin tin.
6 Make the topping. Melt the [wprm-ingredient text="2 tablespoons unsalted butter" uid="16"] in a bowl in the microwave. In a separate bowl, combine [wprm-ingredient text="¼ cup brown sugar" uid="11"], [wprm-ingredient text="¼ cup chopped pecans" uid="12"], [wprm-ingredient text="¼ cup rolled oats" uid="13"], [wprm-ingredient text="¼ teaspoon kosher salt" uid="14"] and [wprm-ingredient text="½ teaspoon ground cinnamon" uid="15"]. Stir to combine, then drizzle in the melted butter. Stir until it begins to clump up. Scoop about a tablespoon of the topping on top of each oatmeal cup.
7 Bake for 25-30 minutes in the preheated oven or until the oatmeal cups are firm and the topping is golden brown.
8 Let cool then enjoy.