Experience the perfect blend of health and taste with these Greek Yogurt and Oatmeal Breakfast Cups. Infused with the natural sweetness of ripe bananas and the rich taste of chocolate chips, these breakfast cups are an ideal start to any day. Made with wholesome ingredients like Greek yogurt and oats, they provide a hearty, protein-packed meal that’s also rich in fiber. The hint of cinnamon not only adds warmth but complements the chocolate, creating a satisfying and balanced flavor profile.
Why You’ll Love This: These oat cups are a fantastic meal prep solution for busy mornings, offering a convenient, grab-and-go breakfast option that doesn’t compromise on nutrition or taste. They’re naturally sweetened with bananas and your choice of maple syrup or honey, making them a healthier alternative to store-bought breakfast pastries. The Greek yogurt adds creaminess and boosts the protein content, helping to keep you full and energized throughout the morning.
Perfect Occasion: These Greek Yogurt Oat Cups are versatile for any occasion, from a quick weekday breakfast to a leisurely brunch with friends. They’re also ideal for children’s snacks, providing a healthy option that’s both filling and delicious. Additionally, they make a great post-workout snack, offering a good mix of proteins, carbs, and fats for recovery.
Decoration Tips: Before baking, top each cup with a few extra chocolate chips or a slice of banana for a gourmet touch. After baking, a drizzle of natural peanut butter or almond butter can add a nutty flavor and enhance the visual appeal. A light sprinkle of chia seeds or flaxseeds will add texture and boost the nutritional value.
Ingredients:
- 2 ripe bananas
- 1 cup Greek yogurt
- 2 eggs
- 1/3 cup maple syrup or honey
- 1 1/2 cups rolled oats
- 1 cup oat flour (or substitute with all-purpose flour for a non-gluten-free version)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Recipe Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with a little oil to prevent sticking.
- Mix Wet Ingredients:
- In a large bowl, mash the bananas thoroughly.
- Stir in Greek yogurt, eggs, and maple syrup or honey until well combined.
- Combine Dry Ingredients:
- In another bowl, mix together rolled oats, oat flour, baking powder, baking soda, and cinnamon.
- Combine Mixtures and Add Chocolate Chips:
- Add dry ingredients to wet ingredients, mixing until just combined to avoid overmixing.
- Fold in chocolate chips.
- Bake:
- Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Cool and Serve:
- Allow the oat cups to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, enhanced with your favorite toppings.
Enjoy these Greek Yogurt and Oatmeal Breakfast Cups, where every bite offers a burst of flavor and energy, making them the perfect choice for a healthy, satisfying breakfast or snack.
