Updated: Jan 28, 2019
An easy beyond belief solution for breakfast on the go, eliminating any excuses for a donut or even worse, skipping breakfast.
(yield: 12 oatmeal cups)
1 1/2 cups quick oats
3 cups water
1/2 cup Greek vanilla yogurt
1/2 banana, mashed
1/4 cup shredded coconut flakes
1/4 cup bittersweet chocolate chips
1/2 cup fresh cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
Preheat oven to 375 degrees Fahrenheit. Spray a 12-cup muffin tray with nonstick cooking spray.
Combine oats and water in a saucepan over medium heat. Bring to a simmer and cook, stirring, 1-2 minutes. Transfer cooked oats to a large bowl and let cool. Add remaining ingredients to the bowl, stirring well until everything is incorporated. Distribute batter evenly among muffin tray. Bake 18-20 minutes. Let cool 5-10 minutes before removing from pan.
*meal-prep tip: Make ahead and freeze. Thaw oatmeal cups in refrigerator overnight, or microwave for 15 seconds, for a quick, convenient breakfast or snack.
Here's a quick video of me making these...