Gluten-free, made with organic ingredients, breakfast or dessert cups.
Someone had asked me how to make these gorgeous mini oatmeal cups on Instagram. It’s too long to explain, so I decided to just do it here on my blog. I promised to share it, so here it is. 🙂
Sunday afternoon is my routine to prepare and cook meals for the week. So, I made these cuties yesterday and put all the toppings available at home for breakfast today. This recipe is inspired from Better Homes Garden magazine. I used oatmeal, super seeds, ground flax seeds and coconut flour instead of wheat germ and coconut oil instead of butter. I followed the maple syrup and brown sugar to bind the ingredients, but honey is best. I added and fill these cups with chocolate ganache at the bottom and yogurt as suggested on top then fruits of your choice then chilled for 5 to 10 minutes if you are eating them right away to hold their shape instead of just cooling them on a wire rack. I found they don’t easily crumble.
Preheat oven to 325 degrees.
Yields: 12 cups
- 2 cups organic raw rolled oats
- 1/2 cup organic coconut flour
- 1/4 cup dry roasted organic sunflower seeds
- 1 Tablespoon organic Chia seeds
- 1 Tablespoon organic flax seeds
- 1 Tablespoon organic ground flax seeds
- 1/4 ground organic cinnamon spice
- 1/2 cup organic unsweetened coconut flakes, coarsely chopped with a knife or in food processor
- 1/4 cup packed organic light brown sugar
- 1/4 cup organic maple syrup or raw honey
- 1/4 cup cold pressed organic coconut oil
- a serving spoon of Dark chocolate ganache for each cups
- Yogurt of your choice ( I used organic Greek yogurt)
- Organic fruits of your choice
- Gather all your ingredients before making this recipe to prevent mishap.
- In a large bowl, combine the oats, coconut flour, sunflower seeds, chia seeds, ground flax seeds, flax seeds, and coconut flakes.
- In a small saucepan, add the coconut oil, brown sugar, cinnamon and maple syrup or honey. Cook and stir over low heat until sugar is dissolved. Removed from heat. Pour the mixture into the bowl of oat mixture. Stir to coat. Cover and chill until cool.
- Lightly spray the muffin cups with baking spray. Using the back of a spoon, press the oat mixture onto bottoms and sides up of prepared muffin cups. Bake for 15 minutes or until edges are light brown. Cool on a wire rack.
- Fill the center with chocolate ganache, then yogurt. Chill overnight.
- Add the fruit toppings of your choice.
- Using a knife, carefully loosen the edges of the cups and serve.
This is how I did mine. I had one and it was really delicious. I used the rest of the cups as ice cream cups for dessert. Sweet! ❤
Have a lovely weekend! Thanks for stopping by.