Strawberry Coconut Oatmeal Cups

 

 

 

 

It's strawberry season here in Florida and they have been looking delicious and fresh, both at the Farmer's Market and the grocery store. Getting in the kitchen and baking something delicious for breakfast was calling my name this morning, so I decided to put together a variation of the baked oatmeal that I love.

These Strawberry Coconut Oatmeal Muffin Cups are the perfect size for portion control, look pretty and keep sugar to a minimum. All the sweetness is natural and comes from the coconut and the maple syrup. To cut the fat, I used applesauce instead of oil, as well.

For me, this is the perfect sweet, rather than savory breakfast. I'm getting heart healthy oats, fresh fruit and natural sweetness, all in a pretty portion. Add a cup of coffee, sunshine and the fact it is Friday and it's a lovely start to the morning.

Have a wonderful weekend!

 

Strawberry Coconut Oatmeal Cups

2 cups oatmeal

1 cup coconut

1/4 tsp salt

1 cup chopped strawberries

3/4 cup milk (I used low fat)

2 eggs (beaten)

1 tsp vanilla

1/4 cup maple syrup

1/4 cup oil (I used applesauce)

Spray cups in muffin tin with cooking spray. In a medium bowl mix together oats, coconut and salt. Add chopped strawberries, milk, beaten eggs, vanilla, maple syrup and applesauce. Mix well, then using an ice cream scoop, fill 10-12 cups in your prepared muffin tin. Bake 15-18 minutes at 350 degrees until firm. Remove when cool, by running a knife around the edge. Serve with additional fruit, chopped nuts or a splash of milk. Keep refrigerated. Enjoy!

 

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