Happy Fri-yay, loves!
Instead of posting my regular Feed Me [Weekly] meal plan today, I have decided to pay tribute to the 3 hours of recipe testing I did earlier to perfect this recipe. I wanted to develop an easy, make-ahead breakfast that could also double as a snack throughout the week. These oatmeal berry tartlets are the perfect bursts of fuel and flavor to kick start or get you through the day.
Oats are known for their ratio of carbs : fiber : protein, averaging at 31 : 5 : 6 in grams. Carbs have gotten a bad rep in the past, but keep in mind that carbs are our body’s first choice of fuel. Carbohydrates not only give us energy, but they keep our mental sharpness in check and on top of things. Fiber keeps you feeling fuller longer while also promoting digestive health, and protein helps repair muscles and tissue. I use the Gluten-Free Rolled Oats from Trader Joe’s. It comes in a 32 oz. bag and lasts me weeks!
I did my best to keep sugar to a minimum with this recipe. The natural sugars from the bananas helped in this pursuit, and I urge you to use browned bananas, similar to when you would bake banana bread. As bananas brown, the sugars concentrate in the fruit itself, resulting in a sweeter taste.
Lastly, I mentioned that I would provide both vegan and non-vegan options; however, I found that I did not need to use eggs, so to my happy surprise, it turned out to be naturally vegan (minus the honey). The honey may be replaced in equal amounts with agave or maple syrup. Enjoy!!
Oatmeal Berry Tartlets
Prep time: 5 minutes
Baking time: 15 minutes, plus 10 minutes to cool
Makes 12 cups
- 1 small mixing bowl
- 1 large mixing bowl
- 1 muffin tin
- 12 muffin baking liners
- 1 cup Greek yogurt (for filling)
- Berry of choice (to top)
- 1 1/2 cup Oats
- 1/8 tsp Baking Soda
- 1 Tbsp Cinnamon (I added another 1/2 Tbsp because I love cinnamon!)
- Pinch of salt
- 3 Tbsp Honey (may substitute with agave or maple syrup)
- 2 browned, ripe Bananas
- 1/2 cup Creamy Almond Butter
- 1/4 tsp Vanilla Extract
- Preheat oven to 350F. Line muffin tray with baking liners.
- Mash the bananas in the small mixing bowl. Add 1/2 cup of the creamy almond butter, 3 Tbsp of honey, and 1/4 tsp vanilla extract. Mix until evenly dispersed.
- Create oat flour by grinding 1/2 cup of oats in a food processor until you achieve a medium-fine texture. Add this plus the remaining 1 cup of oats and the rest of the dry ingredients to a separate, bigger bowl. Mix.
- Add the wet ingredients to the dry and fold until just mixed.
- Add 2 tbsp to each muffin cup. Press middle down with a small spoon and mold the sides to form an empty tart crust shape. Bake for 15 minutes and let cool for 10 minutes.
- Add 2 tbsp of Greek yogurt to the middle and top with your berry of choice! A drizzle of honey or nut butter puts it over the top! Enjoy!