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Pomegranate Oat Cups

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

Serves 1 (makes 6 oat cups; serving size 1 - 2)

Level:

Beginner

About the Recipe

Wholesome baked oat cups with pomegranate juice, banana and almond milk - naturally sweet, packed with antioxidants and great for snacking.

Ingredients

  • 2 eggs

  • ½ cup almond milk, unsweetened

  • 2 tbsp coconut oil, partially melted

  • ⅓ cup 100% pomegranate juice

  • 1 tsp vanilla extract

  • 1 small banana

  • 2 cups oats

  • 1 tsp baking powder

  • 100g pomegranate seeds (save 20g for decoration)

Preparation

Step 1


Preheat oven to 160°C and grease a muffin tin with butter.


Step 2


Mash the banana in a blender, then add the rest of the wet ingredients (minus the coconut oil) and blitz.


Step 3


Add the dry ingredients and mix until smooth.


Step 4


Finally add in the coconut oil.


Step 5


Fill muffin tin about ⅓ way full and sprinkle remaining pomegranate seeds on top.


Step 6


Bake for about 20 minutes. A snack portion is 1 or 2 oat cups — try them with a teaspoon of nut butter on top!


Pomegranate is exceptionally high in antioxidants, particularly punicalagins, and has anti-inflammatory properties. Oats provide slow-release energy, beta-glucans for heart health and cholesterol support. Banana adds natural sweetness and potassium. Coconut oil provides medium-chain triglycerides for sustained energy.

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