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:
- How to Bake Without Sugar and Flour
- How to Make Healthy Breakfast Cookies
- Blueberry & Almond Flour-Free Oatmeal Muffins
- Flourless Pumpkin Oat Muffins
- Healthy Quinoa Breakfast Cookies
- Carrot Cake Oatmeal Bars
- Flourless Oat & Seed Rolls
- Oat & Seed Cracker Bread
- Flourless Sweet Potato Brownies
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
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.
Those are gorgeous!
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.
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!
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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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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