WEIGHT WATCHERS

Baked Oatmeal Cups with Yogurt

Prep Time 20 mins
Cook Time 8 mins
Cooling time 15 mins
Total Time 43 mins

Yield: 16 oatmeal cups with yogurt (1 Freestyle point each)

Ingredients
  • 1 1/4 cup quick cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 ripe banana
  • 1 egg
  • 1 teaspoon vanilla extract, divided
  • 2 tablespoons sugar-free maple syrup
  • 2 tablespoons skim milk
  • 1 cup plain, fat-free Greek yogurt
  • 1 tablespoon sugar-free, fat-free vanilla instant pudding powder
  • Raspberries (or fruit of choice)
Instructions
  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl add the quick oats, baking powder, cinnamon and salt. Mix together.

  3. In a separate bowl add the banana and mash it. To the same bowl add the egg, syrup, 1/2 teaspoon vanilla extract, and skim milk. Mix together.

  4. Add the quick oat mixture to the wet ingredients. Mix together.

  5. Spray a mini muffin tin with no-stick cooking spray. Add 1 tablespoon of the oatmeal mixture and press the oatmeal in the center and along the sides, forming a cup. Repeat until you have 16 muffin cups.

  6. Bake 8 minutes.

  7. Let the muffins cool for 15 minutes.

  8. In a small bowl mix together the yogurt, pudding powder and 1/2 teaspoon vanilla extract.

  9. Add the yogurt to the center of each oatmeal cup and top with fruit.

READ  Paula Deen’s Pumpkin Bars
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