top of page

What's Cooking at



Power Oat and Almond Cups with Dark Chocolate Drizzle

'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 6 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

1 egg

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.

Power Oats and Almond Cups with Dark Cho
Download • 39KB

88 views0 comments

Recent Posts

See All
bottom of page