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Healthy Oatmeal Cups Recipe
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Healthy oatmeal cups filled with delicious raspberry filling. This treat is healthy, easy to make and super delicious!
►Full written recipe:
►FOLLOW ME:
Ingredients:
For the cups:
1¾ cups (157g) Rolled/quick oats
1/2 cup + 2 tablespoons (140g) Natural peanut butter
3 tablespoons Maple syrup
Foe the filling:
1½ cups (150g) Raspberries, fresh or frozen
2 tablespoons Chia seeds
1-2 tablespoons Maple syrup (optional)
For the topping:
100g Dark chocolate
1 tablespoon Coconut oil
Directions:
1. Make the cups: Preheat the oven to 350F (180C). Line muffins tip with paper liners.
2. In a bowl, mix oats, peanut butter and maple syrup.
3. Take about 1-2 tablespoons of the mixture, transfer to the muffin cups. Then, using the handle of a rolling pin press create a well as shown in the video.
4. Bake for 10-12 minutes.
5. Remove from the oven and allow to cool completely.
6. Meanwhile make the filling: mash the raspberries, add chia seeds, maple syrup (optional) and mix. Set aside for 15 minutes.
7. Fill each cup with the raspberry filling.
8. Make the topping: chop dark chocolate and place in a heat proof bowl, add coconut oil and melt in the microwave in 20 second pulses.
9. Spread a layer of melted chocolate over the filling.
10. Refrigerate for at least 30 minutes before serving.
►Full written recipe:
►FOLLOW ME:
Ingredients:
For the cups:
1¾ cups (157g) Rolled/quick oats
1/2 cup + 2 tablespoons (140g) Natural peanut butter
3 tablespoons Maple syrup
Foe the filling:
1½ cups (150g) Raspberries, fresh or frozen
2 tablespoons Chia seeds
1-2 tablespoons Maple syrup (optional)
For the topping:
100g Dark chocolate
1 tablespoon Coconut oil
Directions:
1. Make the cups: Preheat the oven to 350F (180C). Line muffins tip with paper liners.
2. In a bowl, mix oats, peanut butter and maple syrup.
3. Take about 1-2 tablespoons of the mixture, transfer to the muffin cups. Then, using the handle of a rolling pin press create a well as shown in the video.
4. Bake for 10-12 minutes.
5. Remove from the oven and allow to cool completely.
6. Meanwhile make the filling: mash the raspberries, add chia seeds, maple syrup (optional) and mix. Set aside for 15 minutes.
7. Fill each cup with the raspberry filling.
8. Make the topping: chop dark chocolate and place in a heat proof bowl, add coconut oil and melt in the microwave in 20 second pulses.
9. Spread a layer of melted chocolate over the filling.
10. Refrigerate for at least 30 minutes before serving.
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