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Oatmeal Breakfast Cups

 

Oatmeal Breakfast Cups

Prep Time2 mins
Active Time20 mins
Total Time22 mins
Course: Breakfast, Desserts, Dips, Snacks
Cuisine: American
Yield: 12 cups
Calories: 349kcal
Author: Jessica Roy, RD

Ingredients

  • 3 cup quick oats
  • 1/4 cup sliced almonds
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp Splenda Brown Sugar Blend
  • 1/2 cup coconut oil melted
  • 1/4 cup Egg whites

Instructions

  • Preheat oven to 350F
  • Combine oats, brown sugar blend, almond slices, salt, cinnamon, nutmeg in a large mixing bowl and mix until combined.
  • Stir in coconut oil (melt for about 30s in the microwave) to flour mixture.
  • Stir in egg whites.
  • Spray muffin tin with EVOO spray until coated completely (make sure you get the top part of the muffin tins, too).
  • Evenly distribute mixture into the muffin tins.
  • With a small spoon, press the mixture to the bottom and gentle press the mixture upwards until you reach the close to the top of the muffin tin (see below picture).

Notes

Nutrition

Calories: 349kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 41mg | Potassium: 2mg | Fiber: 7g | Sugar: 4g
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