1 1/4 c. quick-cooking rolled oats
1 1/4 c. milk
1 egg
1/2 c. vegetable oil
3/4 c. firmly packed brown sugar, divided
3/4 c. semi-sweet chocolate chips
1 c. chopped pecans, divided
1 1/4 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt

Preheat oven to 400°F.

Prepare muffin cups with non-stick cooking spray. Combine oats and milk; allow to stand 15 minutes. Stir egg, oil, 1/2 cup brown sugar, chocolate chips and 1/2 cup pecans into oat mixture.

In a large bowl, whisk together flour, baking powder and salt; add oat mixture, stirring just until all dry ingredients are moistened. Combine remaining 1/4 cup of brown sugar and 1/2 cup pecans and sprinkle over the top of each muffin.

Bake until a toothpick inserted in center of muffin comes out clean (approximately 12-18 minutes).

Makes 12 muffins.