Oat nut yogurt nests
460 cals, 29p, 36c, 20f (per meal)
4 tbsp (65g)
4 tbsp, whole (36g)
3 container (510g)
4 dash (1g)
1 large (8" to 8-7/8" long) (136g)
1 cup(s) (81g)
1
Preheat oven to 350 F (180 C).
2
Chop almonds into little bits.
3
In a bowl, mash the banana with the back of a fork. Add in oats, cinnamon, almonds, and peanut butter. Mix thoroughly.
4
Spray a muffin tin with non-stick spray and evenly distribute oat mixture evenly among muffin cups (fill one muffin cup per nest listed above in serving size details).
5
With the back of a fork, press down into the oat mixture to form a divot in the middle.
6
Bake for about 12-15 minutes until golden and firm. Remove from tin and let cool. Serve with greek yogurt in the divots.
7
Meal prep note: Keep extra muffins in airtight container in fridge. Optionally, you can warm them up in a microwave before serving.
8
Serving note: 1 container of Greek yogurt goes with every two nests.