BAKED OAT BREAKFAST BOWLS Fruit and yoghurt conveniently prepped in a baked oat edibowl SO DELICIOUS!! Serves: 6IngredientsFor the Granola Breakfast Bowls3 cups Bokomo Oats cup honey cup nut butter, of choice 2 medium banana tsp salt1 tsp cinnamon powder Serving Suggestions3 cups double cream plain yoghurt Honey, plus more for drizzlingFresh raspberriesFresh strawberries, halvedGreen apple, sliced Kiwi, sliced into rounds & halvedChocolate chipsBlueberriesMethod1. Grease an XL muffin tray with 6 holes. 2. In a large mixing bowl, mash the banana with a fork. Add the honey and nut butter & mix well. 3. Add the Bokomo Oats, salt and cinnamon powder and stir this through the banana mixture until evenly mixed. 4. Press the mixture into the base and up the sides of the 6 muffin tin holes. 5. Chill in the freezer for 30 minutes. 6. Preheat the oven to 180 and bake the oat cups in the preheated oven until set firm, 14 16 minutes. 7. Use the back of a spoon to press an indent into the base and up the sides again and allow to cool, 20 minutes. Remove the cups from the muffin tray. Serving Suggestion:1. Add generous dollops of yoghurt into each cup, and top with your desired fruit combo. ENJOY!
