Easter Egg Oatmeal Cookie Cups

Ingredients

1 1/4 cups Quick Quaker^® Oats
2 tbsp ground flax
2 tbsp hemp hearts
⅔ cup plus 1/4 cup almond butter, divided
1/2 cup maple syrup
1 tsp vanilla
1/4 tsp salt
1/2 cup unsweetened shredded coconut, with a separate 1/4 for topping
1/4 cup minced mini chocolate candy eggs
20 mini chocolate candy eggs

How to make it

To a large food processor, add the oats, flax, hemp hearts, 2/3 cup almond butter, maple syrup, vanilla, salt and 1/4 cup coconut. Process until mixed throughout.
Transfer to a bowl and sprinkle in the minced mini chocolate candy eggs.
Press two-tablespoon balls into mini silicone muffin tins and press a hole into the middle (not all the way through!).
Add one small teaspoon of almond butter and a sprinkle of shredded coconut, then top with one chocolate candy egg. Enjoy at room temperature or out of the fridge.

Featured Recipes

Name: Easter Egg Oatmeal Cookie Cups
Ingredients: 1 1/4 cups Quick Quaker® Oats 2 tbsp ground flax 2 tbsp hemp hearts ⅔ cup plus 1/4 cup almond butter; divided 1/2 cup maple syrup 1 tsp vanilla 1/4 tsp salt 1/2 cup unsweetened shredded coconut; with a separate 1/4 for topping 1/4 cup minced mini chocolate candy eggs 20 mini chocolate candy eggs