A breakfast of individual oatmeal cookie cups filled with yoghurt and cut up fruit is a beautiful way to start the day. This is our favourite kind of recipe, quick and easy, as well as healthy and delicious. You could of course fill these with ice cream, pudding, there are endless options!
Oatmeal Cookie Yoghurt Cups
25 mins Cook time: 20 mins Total time: 45 mins Serves: Makes about 18-20 cups
Ingredients
- 3 cups all purpose flour or spelt
- 1 cup old fashioned oats
- 3 cups 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
- finely sliced fruit
- 1 bunch mint leaves, for garnish
- 4 tbsp honey, for drizzling
Instructions
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Preheat the oven to 350 F.
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Grease two muffin tins.
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Combine all the ingredients together in a large bowl with a wooden spoon. Press dough into the muffin tins in the shape of cups.
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Bake until cookies are evenly browned, about 20 minutes. Let cool before filling with yoghurt and topping with fruit and honey.
