Baked Oatmeal Cups with Yogurt and Fresh Fruit are a fun and easy breakfast recipe loved by the whole family. Made with gluten-free rolled oats and dairy-free Silk® yogurt, both kids and grownups will have a blast topping their very own oatmeal cups with chopped fresh.
Preheat oven to 350 degrees F. Spray a regular size muffin tin with non-stick cooking spray, making sure to spray the bottom and the sides of each muffin well. Set aside.
In a large mixing bowl combine the rolled oats, salt, cinnamon, honey, coconut oil, and egg white. Mix well.
Fill each muffin cup with approximately 1/4 cup oatmeal mixture. Using the back of a spoon gently, yet firmly, press the mixture to the bottom of the muffin cup and up the sides to create a small well, or bowl, in the middle.
Transfer to the oven and bake for approximately 15-18 minutes, or until edges are golden and just starting to crisp. Remove from the oven and allow to cool for 2-3 minutes before handling.
Carefully dislodge the oatmeal muffins from the muffin tin by slowly running a knife along the edge of the granola cup. Gently twist the granola cup loose and pull out.
Top each granola cup with your favorite flavor of Silk Yogurt- I am particularly fond of the blueberry (shown here)- and top with fresh chopped fruit.
Store any leftover oatmeal cups in an airtight container in the refrigerator for up to 4-5 days. Enjoy!