Banana & Chocolate Chip Oatmeal Cups
Yield 12 Servings
These are a favourite in our house when it's snack time!
2 tbsps Coconut Oil (melted, divided)
2 1/2 cups Oats (rolled)
1/4 cup Vanilla Protein Powder
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Sea Salt
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 cup Plain Coconut Milk (refrigerated, from the box)
1/3 cup Organic Dark Chocolate Chips
- Preheat the oven to 350F (177ºC) and grease a muffin tin with half the coconut oil.
- In a medium sized bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon and sea salt.
- In a large bowl, mash the bananas with a fork and then whisk together the maple syrup, vanilla, coconut milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet and stir until fully combined. Gently fold in the chocolate chips.
- Spoon the mixture into the greased muffin tins and bake for 25 minutes. Let them cool and then remove. Serve and enjoy!
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
One serving size is equal to one oatmeal cup.
Top with sliced banana and almond butter.