Ingredients

The following ingredients have 22 Servings
  • ½ cup peanut butter (prefer organic or natural with oil drained off so it is thicker)
  • ¼ cup coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup quick cook oats (gluten-free)
  • 1 cup potato starch
  • 1 teaspoon cinnamon
  • ¼ teaspoon Himalayan salt

Instruction

  • Prepare a 24-cup mini muffin pan. Use a silicone muffin pan for easiest use to pop out the oatmeal cups. If using a silicone muffin pan, spray it with cooking spray. If using a mini metal muffin tin, line it with mini muffin liners and spray it with oil.
  • In a microwaveable bowl add the peanut butter, maple syrup and coconut oil. Heat for about 30 seconds or until the coconut oil is melted. Whisk together until smooth and creamy.
  • Add the oats, potato starch, vanilla, cinnamon and salt to the peanut butter mixture. Mix to combine. Using a spatula or spoon scoop and press down into muffin cups, filling the cups to the top and press down with your hands to flatten the tops. Place in the freezer to harden for about 15 minutes. Then transfer to an airtight container and store in the refrigerator.