Baked oatmeal cups
Start your day with these sweet wholesome oatmeal cups filled with banana, strawberries and yoghurt.
Rolled oats, dry
1¼ cup(s), (110g)
80 g, thinly sliced
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray six holes of a ⅓-cup (80ml) capacity muffin tin with oil.
- Roughly mash 1 banana in a medium bowl. Add honey, oats and egg white and stir until combined. Spoon 1/4 cup (60g) oat mixture into each prepared tin hole. Using a spoon, press mixture over base and side of holes to form cases. Bake for 20 minutes or until light golden. Set oatmeal cups aside in tins for 5 minutes before gently turning out onto a wire rack to cool.
- Thinly slice remaining banana. Fill oatmeal cups with sliced banana and strawberries. Top with yoghurt to serve.
TIP: Store unfilled cooled oatmeal cups in an airtight container for up to 2 days.