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Oatmeal Parfait Cups

by Joey Firoben featured in 8 Berry-licious Breakfast Recipes


for 12 servings

  • 2 ripe bananas, sliced
  • 2 tablespoons
  • 1 teaspoon
    almond extract
  • 1 ¼ cups
    rolled oats (125 g)
  • 1 teaspoon
  • 2 cups
    full-fat yogurt, as needed (490 g)

Topping Options

  • raspberry, as desired
  • blueberry, as desired
  • strawberry, as desired
  • sliced almonds, as desired
    Calories 107
    Fat 1g
    Carbs 20g
    Fiber 1g
    Sugar 9g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat oven to 350°F (175°C.)
  2. In a medium bowl, mash the bananas into a paste.
  3. Pour in the honey and almond extract, and mix until well combined.
  4. Sprinkle on the rolled oats and cinnamon and mix until incorporated.
  5. Evenly divide the oats into a greased 12-cup muffin tin.
  6. Use your fingers to mold the oats into a cup shape in each of the muffin cups.
  7. Bake for 15 minutes, until the oatmeal cups have set.
  8. Remove the oatmeal cups from the muffin tin and place them on a serving plate.
  9. Place a spoonful of yogurt in each cup and top with your choice of toppings.
  10. Enjoy!




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