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Mary Jo Maxwell
By Mary Jo Maxwell

NO BAKE OATMEAL RASPBERRY CUPS by

NO BAKE OATMEAL RASPBERRY CUPS by 🧁🍥🍒 "Get High Protein Cookbook - 120 Mouthwatering High Protein Recipes" LINK IN BIO 🔗 . . . Enjoy this easy and healthy sweet treat. No bake deserts are the best if you ask me and you can change up the filling ingredients to your liking. Save the recipe below and give it a try🙌 Ingredients: 1 banana 1/2 cup peanut butter 1 cup rolled oats 1 1/2 cup fresh or frozen raspberries (if frozen thaw them) 2 tablespoons chia seeds 1 tablespoon maple syrup 150 g dark vegan chocolate 1 tablespoon melted coconut oil Method: Line a muffin tin with the liners. In a bowl mash banana. Add in peanut butter and oats. Mix everything to combine. Scoop tablespoons of the mixture and form into a ball. Place the mixture into the liner and press down firmly and make a dent in the center of each cup. Add raspberries, chia seeds and maple into a blender. Pulse a few seconds until smooth. Add tablespoon of the raspberry mixture to each cup. Melt chocolate and coconut oil together. Pour melted chocolate over each cup, spread over the raspberry mixture in an even layer. Place in fridge for at least 1 hour to harden or in a freezer for 15 minutes. Enjoy!
Updated at: Thu, 17 Aug 2023 09:50:13 GMT

Nutrition balance score

Good
Glycemic Index
39
Low
Glycemic Load
7
Low

Nutrition per serving

Calories165.9 kcal (8%)
Total Fat9 g (13%)
Carbs17.8 g (7%)
Sugars7.4 g (8%)
Protein4.3 g (9%)
Sodium47.6 mg (2%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Line a muffin tin with the liners. In a bowl mash banana. Add in peanut butter and oats. Mix everything to combine. Scoop tablespoons of the mixture and form into a ball. Place the mixture into the liner and press down firmly and make a dent in the center of each cup. Add raspberries, chia seeds and maple into a blender. Pulse a few seconds until smooth. Add tablespoon of the raspberry mixture to each cup. Melt chocolate and coconut oil together. Pour melted chocolate over each cup, spread over the raspberry mixture in an even layer. Place in fridge for at least 1 hour to harden or in a freezer for 15 minutes. Enjoy!