Cookies for breakfast? Yes please. These oatmeal cookie cups are made with whole grain oats and naturally sweetened with honey and banana. So now you can have cookie cups all day long.
These are still one of my favourite recipes to date. I made them for the first time about a year ago and every time I post them people go crazy. These cookie cups are so cute, so easy to make and are a perfect option for a quick and easy breakfast or snack. You'll be sure to impress everyone you know with these cuties ( including your stomach). Was that too much of a dad joke? WHATEVER. moral of the story is these cookie cups are good and you need them ASAP.
What are oatmeal cookie cups
One day I was brainstorming easy on-the-go breakfast ideas. I already have a savory recipe (and it's super good) but I really wanted something sweet. I was trying to think of a way to create a take with you yogurt parfait without making it a single serving version. That's when the inspiration for these struck. We all know my love of oatmeal. I truly think it's one of the most versatile foods there is. So I thought to myself why can't I take an oatmeal cookie base and turn it into a little cup. That way I could fill the cup with whatever I wanted, leave it in the fridge and have it ready for me in the morning. Thus the oatmeal cookie cup was born and it's perfect.
How to make cookie cups?
Cookie cups are surprisingly simple to make! There are many ways to make them, but my personal favourite is by using a muffin tin!
All you have to do is generously spray your muffin in with cooking spray or greasing it with butter (this is important to make it easy to remove the cookie cups). Next, take your favourite cookie dough (in this case it's my lower sugar oatmeal cookie dough) and gently pressing it into the cavities of the muffin tin. Continue to gently press the dough along the edges of the cavities until a "cup" shape begins to form.
Tip: try to ensure your bottoms and sides of your cups are thick enough that they won't break once they are baked! You want your oatmeal cookie cups to be able to hold all the toppings.
What Ingredients do I need for these Oatmeal Cookie Cups?
Oat Flour- You can make your own by just blending an equal amount of oats (any type) in a high powered blender or food processor until smooth. Or you can just buy it pre-made. If you decide to go for the second option I like this one!
Honey- Oats and honey make a perfect match in my opinion. The honey adds the perfect amount of natural sweetness in these oat cups. I have never tried to substitute with any other liquid sweetener because if it isn't broken why fix it!
Banana- For extra sweetness! To help decrease the amount of honey added to this recipe I used a banana and it worked perfectly! I have never tried to substitute the banana however applesauce MAY work (though I can't say for sure).
Butter- For a classic oatmeal cookie taste I typically will use butter in this recipe. I find the butter gives a very nice richness when mixed with the honey. However coconut oil also works just as good if you prefer to use this! I have never tested this option but I also think peanut butter or any other type of nut butter may work as well!
Filling- The main event! You can dress them up or down by customizing your filling. For a sweet treat try ice cream, or chocolate. For a healthy alternative my go-tos are yogurt and fruit!
I love seeing you make my recipes! If you make these oatmeal cookie cups be sure to tag me on Instagram @nourishedbynic or leave a comment here letting me know how it was 🙂
Oatmeal Cookie Cups
Ingredients
- ¼ cup butter or coconut oil softened
- ¼ cup honey
- 1 teaspoon vanilla
- 1 banana mashed
- 1 cup oat flour
- 1 cup oats quick, minute, or rolled
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tbsp milk if needed
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray and set aside.
- In a large mixing bowl, mix together butter, honey, vanilla and banana until smooth and well-blended. Add oats, oat flour, cinnamon and salt; mix well.*If mixture is too crumbly and will not stick together, add 2 tablespoon of milk
- Divide mixture evenly between approx 8-10 muffin cups, pressing the bottoms down with your fingers and using a spoon to press mixture up evenly against the sides ( you don’t want the bottom to be too thin).
- Bake at 350 degrees for 12–15 minutes until edges are golden brown. Allow to cool in the pan, then loosen with a butter knife and remove from pan. Serve warm or cold. Top with your favourite yogurt, ice cream or fruit!
