OAT AND YOGURT BREAKFAST CUPS #WELLNESSWEDNESDAY
Oat and Yogurt Breakfast Cups (serves 4) Cost of ingredients in September 2020: Approximately R6 per person for non-vegans Ingredients Base
1 tbsp desiccated coconut
4tbsp coconut oil, melted
2tbsp date syrup (see recipe posted on 20 May 2020)
2 tbsp milk or almond milk
200g yogurt or vegan yogurt
2 tbsp date syrup
125g fresh berries
Preheat oven to 180 degrees Celcius. Blitz the oats in a food processor until it has the consistency of a course powder. Pour the oats and other ingredients into a mixing bowl and knead until combined.
Divide the oat mixture equally between 4 lined muffin cups. Press down with your fingers to make tart bases. Bake in the oven for 10 minutes or until the edges are slightly brown. Allow to cool.
Mix the date syrup and yogurt together. Remove the cooled oat cups from the muffin cups and spoon in the yogurt mixture. Arrange the berries on top and serve. Add more date syrup on top if you prefer a sweeter taste. Enjoy!