Serves 6
Directions
- 1Mix the oats, peanut butter and maple syrup together in a bowl.
- 2Spoon the mixture into a muffin tray.
- 3Press down the middle so you have a cup shape.
- 4Bake for about 12 minutes until lightly brown.
- 5Leave in the tray to cool and harden
- 6Top with yoghurt and berries.
Ingredients
- 1.5 cups gluten free oats
- 0.5 cup peanut butter
- 3 tbsp maple syrup
- vegan yoghurt
- berries
Equipment
glass bowlspoonmuffin trayrolling pinovenwire rack
Tips
- Preheat the oven to 170C fan
- Use a silicone muffin tray as they pop out really easily and don’t need greasing but you could also use a metal one, just grease well first.
Related recipes
Blueberry Crumb Scones
American · Breakfast
Buttermilk Biscuits
American · Breakfast
Breakfast Nachos
American · Breakfast
Air-Fryer Egg in a Hole
American · Breakfast
Hashbrown Breakfast Casserole
American · Breakfast
the best breakfast potatoes
American · Breakfast
Jalapeño/ Cheese Cornbread Waffles
American · Breakfast
Apple Crisp Iced Latte
American · Breakfast
Sandwich Bread
American · Breakfast
Cinnamon Roll Coffee Cake
American · Breakfast
Cookie Dough Overnight Oats
American · Breakfast
Frozen Banana Cereal Pops
American · Breakfast2h