Oatmeal Cups for a Bachelorette Weekend
Now that it’s officially Spring, I have been on the hunt (submit your best Easter egg hunting joke here) for light and nutritious recipes that are easy to make and take on-the-go. While browsing Pinterest for a refreshing snack to make for my friend’s bachelorette party, this recipe showed up in my feed. I adapted the original ingredients slightly to my own preferences, so feel free to do the same. And have fun with it!
RECIPE
Ingredients
1 1/4 cups quick cooking oats - I used Trader Joes Instant Oatmeal packets, made with whole grain oats, flax, chia, quinoa & amaranth
1/4 cup unsweetened applesauce
2 tablespoons honey
1 teaspoon cinnamon
1/4 teaspoon salt
PAM coconut oil cooking spray
Photo by Malia Upton
Instructions
Preheat oven to 350 degrees. Add the oatmeal, applesauce, honey, cinnamon and salt to a bowl and mix until combined.
Spray muffin tins with coconut oil cooking spray.
Evenly disperse the mixture in your muffin tin cups.
Use your fingers or a spoon to press the mixture into the sides and base of the muffin tin.
Bake for 12-13 minutes.
Let cool in the muffin tin for about 10 minutes before using a butter knife to remove the oatmeal cups.
Let the cups cool completely before filling with yogurt and fruit. I used Chobani Vanilla Greek Yogurt, topped with organic strawberries and blueberries from our local farmers market.
After the cups had cooled, I placed fresh slices of the juicy strawberries and tangy blueberries to the top and let them set overnight in the fridge. Before hitting the road for our celebratory weekend of wine tasting in Murphys, CA, I shared these breakfast cups with the group. Comments like, “These are SO good” and “You made this? Super yummy!” were encouraging. I should note that I am not an amazing cook, so creating something both healthy, delicious and beautiful was exciting! And most importantly, the bride was a big fan. Success!
The bride to be enjoying her strawberry topped oatmeal cup!
