Oats, peanut butter, dried fruit, and nuts make nourishing grab-and-go breakfast cups for busy mornings.
# What You'll Need:
→ Base
01 - 1 1/2 cups rolled oats
02 - 1/4 cup ground flaxseed
03 - 1/4 teaspoon salt
→ Binding Mixture
04 - 3/4 cup creamy peanut butter
05 - 1/4 cup honey
06 - 1 teaspoon vanilla extract
→ Trail Mix Topping
07 - 1/3 cup mini chocolate chips
08 - 1/3 cup dried cranberries
09 - 1/3 cup chopped almonds
10 - 1/4 cup pumpkin seeds
11 - 1/4 cup sunflower seeds
# Method Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, combine rolled oats, ground flaxseed, and salt until thoroughly blended.
03 - In a small saucepan set over low heat, stir together creamy peanut butter, honey, and vanilla extract until smooth and just warmed.
04 - Pour the peanut butter mixture over the oat mixture. Stir until fully combined and mixture is cohesive.
05 - Evenly divide mixture among muffin cups. Use the back of a spoon to press mixture firmly into bottoms and up sides of each cup, creating a well.
06 - In a separate bowl, combine mini chocolate chips, dried cranberries, chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Spoon trail mix topping evenly into each cup and press gently to adhere to base.
08 - Bake for 12 to 15 minutes until set and lightly golden. Do not overbake.
09 - Allow cups to cool in the pan for 10 minutes. Carefully transfer to a wire rack and cool completely.
10 - Store cooled breakfast cups in an airtight container at room temperature for up to 4 days.
