• Sez

Oatmeal Cups 🌾

Updated: Jun 12, 2020

It's been a few days since our last recipe, so today we're bringing you a really cute and fun breakfast idea inspired by a recipe I saw on MyFitnessPal! It's really healthy, high in fiber, and sweetened naturally too so ticks all the boxes for a wonderful start to your morning. Each cup is around ~170 calories on its own, but if you add some fat-free yogurt and some fruits, it will probably be around ~450 calories in total.

These cups are the perfect vessel for your yogurt as they are sturdy and solid, so don't worry about the yogurt dripping away or anything! We got you covered 🤗

Serves: 7

Difficulty: Level 1

Health factor: ⭐⭐️⭐️⭐️⭐️


  • 150gr rolled oats

  • 20gr puffed rice - you can use whatever puffed rice variation you prefer

  • 1 banana, mashed

  • 1 egg white

  • 3tbsp honey - more if desired

  • 5gr coconut oil or cooking spray

  • Dash of sea salt


  • Fat-free or low-fat greek yogurt

  • Fruits

  • Ground cinnamon (optional)


  1. Grab your muffin/cupcake tin. If you have cooking spray, spray the holes (7 or 8 of them) and using a brush, spread the oil all over. If you don't have cooking spray, melt 5gr of coconut oil and brush this liberally all over the holes in your muffin tin.

  2. Preheat your oven to 160 degrees celsius.

  3. I heated up my honey as well so it's more liquid-ey. If you are using squeezy honey or you just can't be bothered, feel free to skip this step.

  4. In a large mixing bowl, add oats, puffed rice, banana, egg white, sea salt and honey. Mix well with a spatula.

  5. Now divide the mix evenly between the muffin tin. I added around 1.5-2 tablespoons to each hole. Press the mixture into the muffin tin to create the cups. You can use the back of a spoon and your fingers to ensure the mix will form into a solid cup. It should create at least 6 cups.

  6. They're ready for the oven. Bake the oatmeal cups for 15 minutes or until the colour turns into a nice golden-brown.

  7. Once they are done, take them out of the oven and let it cool before handling or adding yogurt. I used a little spatula to help lift the cups out of the muffin tin.

  8. Now that they're ready you can add your yogurt and fruits. I also added a dash of cinnamon for fun. Enjoy!

Hot tip: once cool, store in an air-tight Tupperware in the fridge. If you want to eat it the next day, feel free to pop it in the oven, 180 degrees celsius for a few minutes to ensure it's back to its crispy form again.

15 views0 comments

Recent Posts

See All

Recent recipes