Energize with peanut butter, oats, honey, and vibrant trail mix for a wholesome morning treat.
# Components:
→ Base
01 - 1 1/2 cups rolled oats
02 - 1/4 cup ground flaxseed
03 - 1/4 teaspoon salt
→ Binding Mixture
04 - 3/4 cup creamy peanut butter
05 - 1/4 cup honey
06 - 1 teaspoon vanilla extract
→ Trail Mix Topping
07 - 1/3 cup mini chocolate chips
08 - 1/3 cup dried cranberries
09 - 1/3 cup chopped almonds
10 - 1/4 cup pumpkin seeds
11 - 1/4 cup sunflower seeds
# Method Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each compartment.
02 - In a large mixing bowl, add rolled oats, ground flaxseed, and salt. Stir well to evenly distribute.
03 - Combine peanut butter, honey, and vanilla extract in a small saucepan over low heat. Stir continuously until mixture is smooth and warmed through.
04 - Pour the warm peanut butter mixture over the oat mixture. Stir thoroughly until all ingredients are incorporated and the mixture is evenly moistened.
05 - Divide the mixture evenly among the muffin cups. Press firmly using the back of a spoon or spatula to form a base and sides in each cup.
06 - In a separate bowl, combine mini chocolate chips, dried cranberries, chopped almonds, pumpkin seeds, and sunflower seeds. Mix to distribute ingredients evenly.
07 - Spoon trail mix topping into each prepared breakfast cup. Gently press toppings into the oat mixture to help them adhere.
08 - Place muffin tin in the oven and bake for 12 to 15 minutes, until cups are just set and lightly golden.
09 - Allow cups to cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before serving or storing.
10 - Store breakfast cups in an airtight container at room temperature for up to 4 days.
