Oatmeal Cookie Yoghurt Cups
Oatmeal cookie yoghurt cups are a delicious breakfast treat that can be enjoyed at any time. You can make them using any type of milk, including whole, 2%, or almond milk. High-fat milk varieties will produce richer flavoured cups. These treats keep well in an airtight container for up to 5 days. They can also be frozen, stored in a single layer, for up to 2 months.
Print
Servings: 20 cups
Calories: 404kcal
Cost: 20
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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
So, why wait any longer? Start making some tasty treats today! Just be sure to save this recipe to your favorites!
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 43g | Protein: 9g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 336mg | Fiber: 4g | Sugar: 21g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
© 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.