Healthy Oatmeal Breakfast Cups
You will love these Healthy Oatmeal Breakfast Cups! And aren’t they just so pretty?!
Start your day with these easy to make oatmeal cups! They are great for breakfast, as a snack or as a healthy treat.
For the shells, you simply make a batch of granola, and then instead of spreading it out on a baking sheet, you press it into a muffin pan to bake these cute little bowls.
Once the bowls cool, fill them with your favorite plain or flavored yogurt, coconut milk, or a thick smoothie. Add honey, maple syrup or agave nectar to sweeten up plain yogurt.
Top the oatmeal cups with fresh blueberries and raspberries or customize them according to your preferences. Other great options are kiwi, strawberries, banana, blackberries, cherries, mango, nuts, seeds, etc.
The shells are very delicate, so be careful when you remove them from the pan. You can also bake them in loose-bottomed mini tart pans.
Store the shells in an airtight container for up to a few days. When you are ready to eat them, fill with the yogurt of your choice, top with fresh berries, drizzle with honey and enjoy.
If you love granola bars, you will also love these healthy oatmeal breakfast cups! Give this recipe a try and let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
How To Make It: Healthy Breakfast Oatmeal Cups
- 2½ cups (250 g) old fashioned oats
- 1 cup (150 g) almonds finely chopped
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup+ ½ tablespoon (100 g) honey
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil
- 1 ripe banana mashed
- 1 teaspoons vanilla extract
- Greek yogurt I used 0% fat plain Greek yogurt
- fresh raspberries
- fresh blueberries
- Mix the oats, almonds, cinnamon and salt in a large bowl. Set aside.
- In a medium glass bowl combine the honey and peanut butter. Microwave on high for 1 minute or until the honey is bubbling. Add the coconut oil, mashed banana, vanilla and stir to combine.
- Mix the wet ingredients with the dry ingredients until evenly combined.
- Cover the mixing bowl and place it in the freezer for 10-15 minutes to chill.
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin pan with oil or cooking spray. Remove the mixture from the freezer and divide it evenly among the 12 muffin cups.
- Starting in the middle, start pressing down and up the sides gently with your fingers to form a bowl.
- Bake the shells for 15 minutes or until they are lightly golden.
- Take them out from the oven and use a small spoon to gently press the center.
- Let the cups cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling (use the back of a spoon to gently release the granola cups).
- Once the oatmeal breakfast cups are completely cool, fill them with yogurt, garnish with berries and drizzle with honey.
Do you think other nut butters will
Work just fine?
Yes, you can use any nut butter :)
These tarts came out really well and were delicious! The only things I did differently were that I used almond flour instead of the finely chopped almonds, and I put extra coconut oil on my fingers when pushing the cups into the muffin tin because it kept sticking to my hands (even after freezing!). The Greek yogurt + fruit filling was lovely. I like that these tarts have a lot of protein, aren’t too sweet, and are filling – I ate them as a breakfast treat. Will definitely make these again and try different fruits and toppings. Thank you for this great recipe!
Thank you for the feedback, Jill! :)
Do they freeze well?
Yes, you can freeze them.
This looks amazing! What temperature do you set the oven at? Thank you.
I forgot to write the oven temperature, sorry about that. 175 degrees C (350 degrees F) :)