Strawberry Shortcake Oat Cups

These easy, healthy, strawberry shortcake oat cups are perfect for strawberry season! These tasty treats make a delicious, filling breakfast and are naturally vegan, sugar and flour free, freeze well, and they are also weight-loss friendly!

These Oatmeal Cups are:

  • Easy
  • Quick
  • Vegan
  • Easily made gluten-free
  • Flourless
  • Sugar-free
  • Freezer-friendly
  • Weight-loss friendly
  • Delicious!

Variations

  • To make this breakfast gluten-free, be sure to use certified gluten-free oats.
  • Feel free to play around with different combinations of seasonal fruit and flavorings.
  • You can also experiment with fun add-ins like your favorite nuts and seeds, dried fruit, fresh fruit, or chocolate chips for a different direction!
  • I love this breakfast with unsweetened coconut yogurt, but regular greek yogurt is delicious too if you eat dairy. For a sweeter breakfast, choose a vanilla yogurt, or sweetened yogurt.

What is One Serving Size?

The recipe below makes 4 muffins, which makes 2 breakfasts. A good serving size for me is 2 muffins, which I cut and eat open-faced, which looks like 4 round things with toppings on them. Feel free to scale this recipe up to make more at a time.

Freezer Storage & Reheating

These muffins are freezer friendly! Pop them out of their liners and store in the freezer in a large ziplock bag. To reheat, stick them in the microwave for about 1 minute for a quick breakfast on the go.

Tips for Success

To prevent your muffins from sticking to the pan without using a lot of oil, I recommend using these awesome, reusable silicone baking cups. You can also use paper muffin tin liners, but I find they always stick to the muffins, which fall apart when you try to peel them off. With the silicone ones, they pop right out!

More Sugar & Flour Free Baking Inspiration:

If you make a batch of these tasty strawberry shortcake oat cups, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there!

Strawberry Shortcake Oat Cups

These easy, healthy, strawberry shortcake oat cups are perfect for strawberry season! These tasty treats make a delicious, filling breakfast and are naturally vegan, sugar and flour free, freeze well, and they are also weight-loss friendly!
5 from 1 vote
Print Pin Ratings & Comments
Active Time: 5 minutes
Inactive Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 45 minutes
Servings 4 muffins

Ingredients
 

Shortcake Cups

  • 1 banana, mashed, 3-4 oz
  • 1 tbsp almond butter, 0.5 oz
  • 1/4 cup plant based milk, 2 oz
  • 1/2 tsp vanilla
  • 1 tbsp ground flax seeds
  • 1/2 cup quick oats dry, 1 oz
  • 1 tsp baking powder
  • 1/8 tsp salt

Topping

  • 1/2 cup coconut yogurt, or greek yogurt, to garnish
  • 1.5 cups strawberries, to garnish, 9 oz

Useful Equipment

Instructions
 

  • Preheat the oven to 350°F.
  • Mash the banana, milk, almond butter, ground flax, and vanilla in a bowl until smooth, using a fork or potato masher.
  • Stir in the oats, baking powder, and salt.
  • Lightly grease muffin tins or use silicone baking liners. Fill 4 muffin tins.
  • Bake 20-25 minutes, or until golden brown.
  • Be sure to let these cool and set for at least 20 minutes. If you break into them too early, they will be gooey (but still yummy).
  • Cut the muffins in half and lay them open-faced on a plate. Top with yogurt and strawberries.

Nutrition Information

Calories: 192kcal (10%)Carbohydrates: 21g (7%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 7g (44%)Sodium: 193mg (8%)Potassium: 369mg (11%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 83IU (2%)Vitamin C: 36mg (44%)Calcium: 117mg (12%)Iron: 2mg (11%)
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17 Comments

  1. Allison Mewes

    Those are gorgeous!

  2. Stacey

    Hi, I don’t care for Greek yogurt. Could you whip egg whites instead of the yogurt like whipped cream without sugar?

    • Hmm, experiment to your heart’s content Stacey, personally I think that sounds really strange. Also, I don’t know if it’s ok to eat raw egg whites. Why don’t you just use whatever yogurt you do like? Or you could eat these with nut butter on them, I often do that, or just plain with fruit.

  3. Hi Katie! Can’t wait to try this out. Do the flax seeds count as a protein?

    • Yep, if you’re counting for BLE then you could count them as protein. I never do, because it barely weighs anything, but feel free to subtract it from your protein serving if you wish. Hope you enjoy them!

  4. Leslie Minda

    Hi Katie –

    Do these have to be refrigerated? Was thinking about pre-baking and taking them as a BLE breakfast for a 5 day backpacking trip.

    • They should be fine! I do that all the time but I actually prefer the oatmeal breakfast cookies to the oatmeal cups. They have come with me on almost every camping trip and I never refrigerate them. 5 days might be a little long though, I usually don’t go more than 3. For the last couple of days I might go with regular oatmeal, nuts and dried fruit.

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  12. Meghan Stewart

    How many muffins does it make and what’s a portion? Thanks!

    • Hi Meghan, I appreciate you letting me know the serving situation was confusing, I just updated the post and the recipe card to be clearer. Hope that helps!

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