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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


  • 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


  • 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).


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