from the kitchen of Scott Timmers
2 cups old-fashioned oatmeal
1 cup sliced almonds
1/3 cup whole flaxseed
1/2 cup raisins
1/2 cup coconut oil
1/2 cup honey
2 tsp. vanilla
3 Greek Yogurt cups - can use three different flavors for variety – strawberry,
blueberry, key lime, what's your favorite?
In a bowl, mix oatmeal, almonds, flaxseed and raisins. Set aside.
Carefully, over low heat, melt coconut oil. Remove from heat.
Stir in honey and vanilla.
Stir wet ingredients into dry ingredients until well coated.
Grease muffin pans with coconut oil. Press mixture into muffin cups, filling about half full. Freeze for 30 minutes.
Spoon Greek Yogurt on top of each individual 'bite'.
Freeze for about 1 1/2 hours.
To loosen from pan, fill a shallow cookie sheet/pan with hot water and dip bottom of muffin tin in the water for about 10 seconds. . .they will come out very easily.
Makes approx. 20 bites.
Store in air-tight container in freezer.
To serve, just leave sit out approx. 5 minutes.
Garnish with fresh fruit, strawberries, blueberries, etc. These are great with sliced bananas.
* Terri's notes:
~ So pretty and they taste fabulous!
~ A quick summer breakfast, light dessert or pick-me-up, make a tray for a Baby or Bridal Shower, these will be in my freezer all summer long.
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