Breakfast | Desserts | Snacks
Oatmeal Yogurt Cups
12 Months +, 18 Months +, 24 months +
Egg Free|Vegetarian
Little yogurt-filled oat cups with fresh fruit — the perfect nutritious snack or breakfast!
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
6 oatmeal cups
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
6 oatmeal cups
image2
Ingredients
| 1 medium | Ripe banana |
| 1 ¼ cups | Oats |
| 2 large tbsp | Smooth peanut butter |
| As needed | Greek yogurt |
| As needed | Fruit of choice |
| For greasing | Coconut oil |
| 1 medium | Ripe banana |
| 100g | Oats |
| 2 large tbsp | Smooth peanut butter |
| As needed | Greek yogurt |
| As needed | Fruit of choice |
| For greasing | Coconut oil |
Recipe Tips
Swap peanut butter for almond, cashew, or seed butter to suit dietary needs
Swap for plant based yogurt to suit dietary needs
Method
1
Preheat the oven to 180°C (350°F) and grease a muffin pan with melted coconut oil
2
Mash the banana in a bowl, then add the oats and peanut butter. Mix well until combined
3
Add two heaping tablespoons of the oat mixture to each muffin hole. Use your fingers to press the mixture into the bottom and sides, creating cups
4
Bake for 15-18 minutes, or until golden brown
5
Let the cups cool completely before filling them with yogurt and your favorite toppings
6
Buon appetito!
Storage
Store the empty oat cups in an airtight container in the fridge for up to 3 days
For longer storage, freeze the oat cups (without yogurt and fruit) for up to 3 months
Always add the yogurt and fruit just before serving for the best texture and freshness
#E69735
