Ingredients
- Oatmeal: 100 g
- Banana: 1 piece
- Coconut oil: 20 g
- shredded coconut: 25 g
- Cinnamon: 1 tsp
- Salt: 1 pinch(s)
- (Optional) sweetener: 2 tbsp
- coconut yogurt: 6 tbsp
- freeze-dried raspberries: 1 handful
- Cacao nibs: 1 handful
- coconut chips: 1 handful
- white almond paste: 30 g
Preparation
Step 1
Preheat the oven to 170 degrees top/bottom heat. Mash the banana with a fork. In the meantime, melt the coconut oil.
Step 2
Add the oats, coconut oil, shredded coconut, cinnamon, salt and optional honey or agave syrup to the banana and mix well. Divide mixture into 6 muffin cups and press down firmly.
Step 3
Make a dent in the center. Bake the cups for about 20 minutes. When the edges are brown, remove and let cool.
Step 4
Remove from the cups and fill with coconut yogurt. You can use (freeze-dried) berries or other fruits as toppings. Also coconut chips, nut puree, cacao nibs or similar.
