Oatmeal Parfait Cups
by Joey Firoben
for 12 servings
2 ripe bananas, sliced
2 tablespoons honey
1 teaspoon almond extract
1 ¼ cups (125 g) rolled oats
1 teaspoon cinnamon
full-fat yogurt, as needed
raspberry, as desired
blueberry, as desired
strawberry, as desired
sliced almonds, as desired
Preheat oven to 350°F/175°C.
In a medium bowl, mash the bananas into a paste.
Pour in the honey and almond extract, and mix until well combined.
Sprinkle on the rolled oats and cinnamon and mix until incorporated.
Evenly divide the oats into a greased 12-cup muffin tin.
Use your fingers to mold the oats into a cup shape in each of the muffin cups.
Bake for 15 minutes, until the oatmeal cups have set.
Remove the oatmeal cups from the muffin tin and place them on a serving plate.
Place a spoonful of yogurt in each cup and top with your choice of toppings.
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