Oatmeal Breakfast Cookie Yogurt Parfait Cups
Oatmeal Breakfast Cookie Yogurt Parfait Cups are a beautiful and delicious make ahead brunch recipe to be filled and topped however you like.
Servings 12 cups
Calories 294kcal
Ingredients
- 2 ½ cups old fashioned oats
- ½ cup almonds chopped
- ¼ cup unsweetened coconut flakes
- ¼ cup butter
- ¼ cup almond butter or peanut butter
- 1 medium ripe banana ½ cup mashed
- 2 tablespoons ground flax seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups vanilla yogurt
- 1 cup raspberries or other fresh fruit
- 1 cups sliced almonds or other chopped nuts
- ½ teaspoon cinnamon powder
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter and almond butter in a small saucepan over medium heat. Once smooth remove from heat.¼ cup butter, ¼ cup almond butter
- Stir mashed banana, vanilla extract, cinnamon and salt into butter mixture.1 medium ripe banana, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ teaspoon cinnamon powder
- Combine oats, almonds, coconut and ground flax seeds.2 ½ cups old fashioned oats, ½ cup almonds, ¼ cup unsweetened coconut flakes, 2 tablespoons ground flax seeds
- Pour warm butter mixture over oat mixture and stir to combine.
- Divide mixture evenly in an ungreased 12 muffin tin, placing a heaping ¼ cup in each. Using lightly greased fingers press mixture up against the sides to create the empty cup shape.
- Bake in preheated oven until lightly browned and nutty, about 15 minutes.
- Cool for at least 5 minutes.
- Fill with yogurt and top with raspberries and almonds. Or as desired with any fresh fruit, nuts, seeds, honey, chocolate, jam or more!3 cups vanilla yogurt, 1 cup raspberries, 1 cups sliced almonds
Nutrition
Calories: 294kcal | Carbohydrates: 28g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 122mg | Potassium: 406mg | Fiber: 6g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg
