Power Oat and Almond Cups with Dark Chocolate Drizzle
Updated: Mar 9
'Tis the season for sweets! Power Oats and Almond Cups with Dark Chocolate Drizzle will satisfy any craving while delivering some power ingredients: fiber-rich oats, chia and almonds with protein-rich almond butter, milk and egg. They freeze well if you want to make ahead but warning that they do not last long in a sealed container on your counter... they get consumed quickly!
Power Oat and Almond Cups with Dark Chocolate Drizzle (makes 4 dozen minis)
2 cups rolled oats
2 tablespoons chia seeds
1 teaspoon each: baking powder and baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup milk
6 tablespoons almond butter
¼ cup maple syrup
1 teaspoon vanilla
½ cup slivered almonds
2 ounces dark chocolate (at least 70% cocoa)
Preheat oven to 350 degrees. Prepare mini muffin tins with cooking spray. Set aside.
In a large bowl, combine oats, chia, baking powder & soda, cinnamon and salt.
In a separate bowl, combine milk, egg, almond butter, maple syrup, and vanilla. Stir these wet ingredients into dry mixture until combined. Gently stir in almonds. Portion a generous tablespoon into each muffin cup. Place in oven to bake for 10-12 minutes until set. Remove from oven to cool in pan for about 10 minutes before removing each one onto a large plate. Meanwhile, melt dark chocolate and drizzle over slightly cooled cups. Enjoy when completely cooled. Store in a sealed container for up to 4 days.