Flemish nutrition coach and yoga teacher Claudia van Avermaet shares her go-to breakfast recipe for oatmeal cups in Santé magazine. Featured in her new book A Daily Portion of Power – 130 Recipes (€25.99, Lannoo), it's one of many energizing, delicious recipes designed to fuel your day.
Ingredients for 6 cups
- 150 g oatmeal
- 80 g coconut chips
- 2 tbsp chia seeds
- 8 tbsp coconut oil, melted
- 5 tbsp honey
For the topping: Greek yogurt • sliced grapefruit • sliced oranges • physalis (Cape gooseberry), halved • bee pollen • black sesame seeds
Read also: Breakfast dessert with oat biscuits, yogurt and kiwi
Preparation
- Preheat the oven to 180°C.
- Mix the oatmeal, coconut chips, and chia seeds.
- Add the melted coconut oil and honey. Refrigerate the mixture for 25 minutes.
- Line 6 muffin tins with baking paper.
- Divide the oatmeal mixture into the tins. Press firmly with the back of a spoon to cover the bottom and sides evenly.
- Bake for 12 minutes.
- Cool completely before removing from the tins to prevent breaking.
- Fill with Greek yogurt, grapefruit, and orange slices. Top with physalis, bee pollen, and sesame seeds. Tip: Freeze extras for quick, healthy breakfasts anytime.
Craving more inspiring breakfast ideas? Check out the June issue of Santé, now in stores or available via our webshop.
