Strawberry Almond Cups
Golden oat and almond cups topped with fresh strawberries and sliced almonds, lightly sweetened with honey and baked until perfectly crisp on the edges and tender in the center.
Ingredients
Scale
- 1 ½ cups rolled oats
- ½ cup almond flour
- ⅓ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and halved
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a standard muffin tin.
- In a large mixing bowl, combine rolled oats, almond flour, honey, melted coconut oil, and vanilla extract. Stir until fully incorporated.
- Spoon the mixture evenly into the muffin tin cavities and press firmly with the back of a spoon to form compact cups.
- Top each cup with halved strawberries and sprinkle sliced almonds over the top.
- Bake for 18 minutes, or until the edges are golden and lightly toasted.
- Allow the cups to cool completely in the tin before carefully removing them.
- Serve at room temperature or slightly chilled.
Notes
- Press the crust mixture firmly to prevent crumbling.
- Let the cups cool fully before removing for best structure.
- Store in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used instead of honey if preferred.
Find it online: https://tastyze.com/strawberry-almond-cups/