Directions

1. Preheat your oven to 350°F (177°C) and grease a 6-hole muffin pan well or use paper muffin pan liners.
2. In a medium bowl, add oats, almond flour cinnamon, brown sugar, and salt.
3. To the dry ingredients, add the melted coconut oil and honey. Mix until the ingredients are well combined
4. Scoop the mixture (with a 3 tbsp cookie scoop) into each hole. Using the back of the scoop, press each part firmly into the pan to form a bowl.
5. Bake for 15 to 20 minutes or until the edges are golden brown.
6. Remove the oat cups from the oven and allow them to cool completely before carefully removing them from the pan.
7. Fill the oat bowls with yogurt and top with fresh or frozen fruit.
8. Store the baked oat bowls in an airtight container for up to 3 days. Fill them just before serving to keep the bowls crisp.

Substitutes:

• Replace honey with maple syrup
• Replace berries with any fruit you like
• Replace the yogurt with a dairy free option if needed
• Replace the almond flour with ground sunflower seeds, walnuts, or any other nuts or seeds

Tips and Tricks:

• Prevent the cups sticking to the pan, by using paper liners or thoroughly greasing.
• Ensure that the coconut oil is melted, and the honey is warmed until it is easily pourable.
• Let the oat cups cool completely. They will firm up as they cool, so wait before removing them from the pan to avoid breakage.
• Store the oat cups in an airtight container at room temperature for 2 to 3 days or refrigerate for longer freshness.
• Reheat the oat cups in the oven at 350°F for 5 to 10 minutes to restore the crisp texture.

Ingredients:

For the oat cups:

• 1 1/2 cups Only Goodness gluten free rolled oats
• 1/2 cup Only Goodness almond flour
• 1 tsp ground cinnamon (optional)
• 1 tbsp brown sugar
• 1/8 tsp salt
• 1/3 cup Only Goodness refined coconut oil, melted
• 1/4 cup +1 tbsp Only Goodness honey 

For the topping:

• 2/3 cup Only Goodness plain or vanilla yogurt
• 1 cup fresh, or frozen Only Goodness berries