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The-Foodie-Footballer-Oat-and-Yogurt-Breakfast-Cups

Oat and Yogurt Breakfast Cups

Something a little bit different to start the day and so easy to make. Full of fibre, vitamins and minerals along with complex carbs, healthy fat and protein to help fuel your day.
5 from 1 vote
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Prep Time5 minutes
Total Time15 minutes
CourseBreakfast
CuisineAmerican
KeywordCups, Healthy Breakfast, Oat, Yogurt
Servings 2 people
Calories 320kcal
Author: Marc Pugh

Ingredients
 

Oat cups

  • 65 g Oats
  • 30 g Mixed seeds
  • 25 g Honey
  • 35 g Smooth good quality peanut butter

Toppings

  • Natural or dairy free yogurt
  • Honey
  • Mixed berries
  • Peanut butter

Instructions
 

  • Pre heat the oven to fan 180℃
  • Add the 65 g of oats, 30 g of mixed seeds, 25 g of honey and 35 g of peanut butter to a large bowl. Mix well until combined.
  • Spoon the mixture into 4 silicone muffin holes and press down with your fingertips (create a shallow well in the centre, where your topping will eventually lie)
  • Bake in the oven for 8-10 minutes.
  • Allow to cool slightly before removing from the muffin holes.
  • Enjoy with a dollop of yogurt, peanut butter, honey and mixed berries.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 116mg | Potassium: 348mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg
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