Are you ready to elevate your breakfast game with a delightful twist? Meet the Coconut Cashew Oatmeal Cups—your new go-to recipe for a nutritious, on-the-go breakfast that’s as delicious as it is easy to make! Packed with the wholesome goodness of rolled oats, crunchy cashews, and the tropical flair of shredded coconut, these little cups are not just a treat for your taste buds but also a perfect way to kickstart your day. Imagine pulling these golden-brown delights from the oven, their warm, inviting aroma filling your kitchen. Ready to impress your family and friends? Let’s dive into this simple yet satisfying recipe that yields 12 scrumptious cups!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 cups rolled oats
- 1/2 cup cashews, chopped
- 1/2 cup shredded coconut
- 1/4 cup honey
- 2 cups almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Coconut Cashew Oatmeal Cups bake evenly.
- Gather all your ingredients: 2 cups of rolled oats, 1/2 cup of chopped cashews, 1/2 cup of shredded coconut, 1/4 cup of honey, 2 cups of almond milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon.
- In a large mixing bowl, combine the rolled oats, chopped cashews, shredded coconut, and cinnamon. Stir these dry ingredients together until they are well mixed.
- In a separate bowl, whisk together the almond milk, honey, and vanilla extract until the honey is fully dissolved and the mixture is smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until the oats are fully coated and the mixture is well combined.
- Prepare a muffin tin by greasing it lightly with cooking spray or lining it with muffin liners to prevent sticking.
- Using a spoon or a measuring cup, evenly distribute the oatmeal mixture into the muffin tin, filling each cup to the top.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and firm to the touch.
- Once baked, remove the muffin tin from the oven and let the Coconut Cashew Oatmeal Cups cool in the tin for about 5 minutes.
- After cooling, carefully remove the oatmeal cups from the tin and transfer them to a wire rack to cool completely.
- Serve the Coconut Cashew Oatmeal Cups warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
Tips
- Prep Ahead: To save time in the morning, you can prepare the dry ingredients the night before. Just mix the oats, cashews, coconut, and cinnamon in a bowl and store it in an airtight container. In the morning, all you need to do is whisk the wet ingredients and combine!
- Customize Your Cups: Feel free to get creative! You can add other mix-ins like dried fruits, chocolate chips, or seeds for added flavor and nutrition. Just be mindful of the overall volume to ensure the mixture holds together.
- Check for Doneness: Ovens can vary, so keep an eye on your oatmeal cups as they bake. They should be golden brown and firm to the touch. If they’re still soft in the center, give them a few extra minutes.
- Storage Solutions: These oatmeal cups can be stored in an airtight container in the fridge for up to a week. For longer storage, freeze them individually and pop them in the microwave for a quick breakfast option!
- Serve with a Twist: For an extra treat, serve your Coconut Cashew Oatmeal Cups with a dollop of yogurt or a drizzle of honey. They make for a delightful snack or a wholesome dessert too!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
