Mango Oatmeal Poppers


Mango Oatmeal Poppers
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  1. 1 cup unsweetened almond milk
  2. 1/2 cup nonfat plain Greek yogurt (no added sugar)
  3. 1/4 cup maple syrup
  4. 2 teaspoons pure vanilla extract
  5. 1/2 teaspoon fine sea salt
  6. 2 eggs
  7. 2 cups rolled oats (gluten free)
  8. 1 cup toasted cashews, chopped
  9. 2 teaspoons baking powder
  10. 2 ripe mangoes, finely chopped (about 2 cups)
  11. Coconut Oil
  1. Preheat the oven to 350°F. In a large bowl, whisk together almond milk, yogurt, syrup, vanilla, salt and eggs until well combined. Stir in oats, cashews, baking powder and mangoes, and set aside to let thicken for 10 minutes.
  2. Spread the mini muffin tins with coconut oil. Spoon batter into tins, filling each cup about three-quarters full. (Work in batches, if needed.) Bake until just firm and golden brown around the edges, about 25 minutes. Let cool until warm and then loosen edges with a paring knife and serve. (Alternatively, bake batter in an oiled 9-inch pie pan until golden brown and just firm, 35 to 40 minutes, and then cut into wedges.)
Risa Groux Nutrition