Wanna take your oatmeal on the go? Check out this recipe for baked pomegranate oatmeal snack cups by Fit Foodie Finds. These snack cups are lightly sweetened with ripe banana and 100% pomegranate juice, not to mention they’re full of fiber-rich oats. Spread on your favorite nut butter and proceed to munch on these for breakfast!
Pomegranate Oatmeal Snack Cups
Ingredients
- 1 small banana
- 2 large eggs
- 1/3 cup 100% pomegranate juice
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 2 cups quick cooking oatmeal (certified gluten-free if necessary)
- 1 teaspoon baking powder
- 1/3 cup pomegranate arils
- 2 tablespoons coconut oil, partly melted
Optional garnish
- Pomegranate arils (about 1/4 cup)
- Nut butter
Directions
First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
Then, place banana in a medium size bowl and mash until smooth. Add the eggs, pomegranate juice, vanilla extract, and unsweetened almond milk. Whisk until combined.
Add the oatmeal, baking powder, 1/3 cup pomegranate arils, coconut oil, and mix until smooth.
Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (1/4 cup) on top.
Bake at 350ºF for about 20 minutes.
Nutrition Information
Serves: 6 | Serving Size: 2 snack cups
Per serving: Calories: 200; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 464mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 6g; Protein: 6g
Nutrition Bonus: Potassium: 141mg; Iron: 9%; Vitamin A: 3%; Vitamin C: 3%; Calcium: 6%
Lee is the author, recipe creator, and photographer behind the healthy food blog, FitFoodieFinds. She’s based in the Twin Cities where she runs her blog full time, teaches group fitness, and loves anything and everything about the outdoors. Check out her out onTwitter, Facebook, Instagram and Pinterest.
Photo courtesy of Lee Hersh. Recipe originally published on Fit Foodie Finds.
