The humble oatmeal cookie – a beloved classic, a canvas of chewy, sweet artistry where oats meet a touch of golden-brown sugar and a whisper of cinnamon spice. But what if this simple delight could be transformed into something even more comforting, even more satisfying? Enter the Oatmeal Cookie Yogurt Cups, a recipe I stumbled upon on a sunny, lazy Sunday morning that demanded creativity but whispered for relaxation.
Nestled cozily in my little kitchen nook at Food and Meal, with a cup of Earl Grey steaming gently beside me, the inspiration struck. Why not bring together the heartiness of oatmeal cookies with the creamy tang of yogurt? The pairing seemed destined, like long-lost pen pals finally uniting. These yogurt cups could be the perfect embodiment of balance and harmony – the yin and yang of the breakfast spectrum.
So, with a heart full of anticipation and a spirit boosted by the thought of creating a fusion of flavors, I set out to make this dish, infused not just with ingredients, but with memories and emotions. Think of it: each bite, a tender nod to childhood, yet with the sophistication of our grown-up palates, yearning for a touch of health and nourishment.
I invite you, dear readers, to envision your kitchen filled with the warm aroma of baking oats, a fragrance that wraps around you like a beloved old sweater. Picture yourself, dipping a spoon into a luscious cup, the creamy yogurt mingling with the crumbly, nutty texture of the cookie, each spoonful a symphony of coziness.
These Oatmeal Cookie Yogurt Cups are not just food; they are an escape, a momentary lapse into the solace of your own creativity, an edible hug. And as I share this recipe, I invite you to lean into the experience, to put a little piece of your heart into each cup, because, after all, isn’t that what transforms a recipe from mere instructions to a canvas of personal expression? Stay tuned, as I walk you through how to bring this delightful creation to life in your own kitchen.
Oatmeal Cookie Yoghurt Cups Recipes
Oatmeal Cookie Yoghurt Cups
Equipment
Ingredients
- 3 cups all purpose flour or spelt
- 1 cup old fashioned oats
- 3 cups almonds raw whole almonds crushed in a food processor about 10 2 second pulses
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 1 cup pure maple syrup
- 1 quart vanilla yoghurt
- fruit finely sliced
- 1 bunch mint leaves for garnish
- 4 tbsp honey for drizzling
Instructions
- Preheat the oven to 350 F.
- Grease two muffin tins.
- Combine all the ingredients together in a large bowl with a wooden spoon. Press dough into the muffin tins in the shape of cups.
- Bake until cookies are evenly browned, about 20 minutes. Let cool before filling with yoghurt and topping with fruit and honey.
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Chilled Oatmeal Cookie Yoghurt Cups
Prepare a delightful treat with these Chilled Oatmeal Cookie Yoghurt Cups. Begin by creating the oatmeal base in a mixing bowl, combining rolled oats, shredded coconut, melted coconut oil, honey or maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Mix until the ingredients are well incorporated. Take small serving cups or glasses and layer the cups by adding a spoonful of the oatmeal mixture as the base. Follow by layering a generous spoonful of Greek yoghurt over the oatmeal, and then drop a few fresh berries on top. Repeat the layers until you reach the top of the cups, finishing with a berry on top for garnish. Cover each cup with plastic wrap and refrigerate for at least 2 hours until the mixture sets and becomes delightfully chilled. When ready to serve, drizzle honey over the chilled cups for a touch of sweetness, if desired. Grab a spoon and enjoy these refreshing Chilled Oatmeal Cookie Yoghurt Cups, offering a no-bake alternative to the traditional version—a perfect cool and satisfying dessert for warm days.
Tips for making Oatmeal Cookie Yoghurt Cups
Serving suggestions
Let’s start with a well-rounded breakfast or brunch scenario. The day might begin with a savory dish like Spinach Quiche or Egg Muffin Cups to balance out the later sweetness of the yogurt cups. Alternatively, the earthy flavors of a BLW Carrot Fries could position themselves as an appetizer or side, adding a healthful contrast in both texture and taste to the smoothness and sweetness of the yogurt cups.
For an afternoon snack or dessert after lunch, the tangy and creamy Oatmeal Cookie Yogurt Cups could follow a lighter main course such as Soy Sauce Eggs or Vegetable Maki, integrating seamlessly into the flow of the meal without overwhelming the palate.
In terms of pairing beverages, an Easy Coffee Frappe or Matcha Ice Cream can enhance the overall experience by providing a refreshing and robust counterpart to the creamy and soft nature of the yogurt cups. The bitterness of coffee or the serene notes of matcha will contrast nicely with the sweet and chewy profile of the oatmeal cookie base.
At the conclusion of a post about coconut cupcakes on a platform like Food And Meal or foodandmeal.com, it would be fitting to reflect on the diversity of flavors and textures that make baking such an enjoyable art. A well-crafted coconut cupcake, with its fluffy crumb and rich frosting, topped with a sprinkle of toasted coconut, offers a bite-sized piece of paradise—a testament to the enduring appeal of coconut in desserts.
The creativity involved in refining the perfect cupcake is something to be celebrated, cherished, and, most importantly, shared. As part of a supportive online community like Food And Meal, bakers at all levels can revel in the collective joy of discovery and experimentation within the world of culinary arts.
With this in mind, we cordially invite readers to put their own spin on the classic coconut cupcake recipe and encourage them to visit foodandmeal.com for more delicious inspirations, tips, and a wealth of knowledge that connects food enthusiasts around the globe. Happy baking, and may your kitchen endeavors culminate in shared moments of sweetness and joy.
Cooking Tips
FAQs of Oatmeal Cookie Yoghurt Cups
- Can I use instant oats instead of rolled oats? While you can use instant oats, rolled oats provide a heartier texture that many prefer.
- Can I make these cups in advance for a party? Absolutely! These cups can be made a day ahead and stored in the refrigerator until it’s time to serve.
- How long do leftovers last, and how should I store them? Leftovers can be stored in the refrigerator for up to 2-3 days. Cover them to keep them fresh.
- Can I use dairy-free yoghurt and honey for a vegan version? Yes, you can easily make this recipe vegan by using dairy-free yoghurt and a vegan sweetener like agave nectar.
- Are there variations to this recipe I can explore? Absolutely! You can customize by adding nuts, seeds, or different types of fruit for a personalized touch.
Conclusion
To conclude our exploration of Oatmeal Cookie Yogurt Cups, these delightful treats strike an exquisite balance between indulgence and health. By incorporating whole grains, such as oats, and protein-rich yogurt, these cups offer a nutritious option that doesn’t skimp on flavor. They are a perfect testament to the versatility of simple ingredients, transforming what could be a mundane snack into something worth savoring. Whether you’re preparing for a cozy weekend brunch or seeking a wholesome dessert, these yogurt cups are bound to satisfy your cravings.
The adaptability of the recipe allows for a range of customization, catering to various dietary preferences and tastes. Vegans can opt for plant-based yogurt and a natural sweetener, while those interested in additional protein might choose Greek yogurt or even add a scoop of their favorite protein powder. The charm of these Oatmeal Cookie Yogurt Cups lies in their layers of texture— the soft, baked oatmeal cookie forming a hearty base, topped with creamy yogurt, and finished with the tactile pleasure of fresh fruits or nuts.
For additional recipes, variations, and food insights, enthusiasts and curious cooks alike might want to visit Food And Meal or foodandmeal.com. An abundance of culinary wisdom and inspiration awaits, offering numerous ways to enhance your cooking and baking repertoire. In crafting a delightful eating experience, these Oatmeal Cookie Yogurt Cups embody the essence of what Food And Meal or foodandmeal.com stands for—a celebration of good food, thoughtful preparation, and the joy of mealtime.
As we’ve delved into this recipe’s potential, the hope is that it not only satisfies the sweet tooth but also inspires a connection with food that is both mindful and gratifying. After all, the art of creating and enjoying meals is woven deeply into the fabric of our daily lives, and such accessible yet delightful recipes remind us of the simple pleasures that can be found in a well-prepared dish.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.