Nutritionists and dieticians seem to be well-known for their obsession with a warm bowl of oatmeal. I am not that nutritionist. Fun fact: I do not like the texture of soaked oatmeal.
But, I will attest to saying that oats are one of my favourite ingredients in baking. I also make sure I never run out of it in my pantry.
Here is one of many oatmeal recipes I absolutely LOVE!
These are the easiest and cutest oatmeal tart bowls. Fill them up however you'd like! Have them for breakfast or even as a healthy snack.
Serves: 11
Prep time: 5 mins
Cook time: 15 mins
🌾 OATMEAL TART 🌾
1 super ripe banana
2 Tbsp coconut oil (Kirkland)
3/4 cup almond flour or all-purpose flour (Kirkland)
2 cups quick oats
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt
1/4 cup honey or maple syrup
cooking oil spray
✨ IDEAS FOR FILLING ✨
Greek yogurt
fresh or frozen berries
banana slices
diced apples
grated dark chocolate
(honestly whatever you'd like)
⏱ Instructions: ⏱
1) Preheat oven to 350 degrees Fahrenheit. In a bowl, mash banana. Then add in coconut oil.
2) Add the rest of the ingredients.
3) Grab your muffin tin and spray with cooking oil.
4) Scoop in 3-4 tablespoon fulls of oat mixture. Using the back of a small spoon, press firmly into the pan. Try to make sure the entire tin is covered with the oat mix. It is okay if the bottom is a little thicker than the sides.
5) Bake for 15 minutes until golden brown.
6) While fresh from the oven, use a flat utensil like a butter knife and gently separate the oat cups from the muffin tin.
7) Once cool, remove from muffin tin.
8) Fill in these oat tarts however you'd like!
Darlene's Notes & Tips:
⭐️ Store in the fridge in an air-tight container for up to 7 days.
⭐️ You can reheat it in the oven and will become nice and crunchy again!
⭐️ You can easily turn this recipe into oatmeal cookies. Follow the recipe above and add another 1/4 cup of sweetener. Bake them the same way, just form them into cookie shapes.
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