Navigation Menu

Easter Egg Oatmeal Cookie Cups

Easter Egg Oatmeal Cookie Cups
2 ratings


  • 1 ¼ cups Quick Quaker® Oats
  • 2 tbsp ground flax
  • 2 tbsp hemp hearts
  • cup plus ¼ cup almond butter, divided
  • ½ cup maple syrup
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ cup unsweetened shredded coconut, with a separate ¼ for topping
  • ¼ cup minced mini chocolate candy eggs
  • 20 mini chocolate candy eggs

How to make it

  1. To a large food processor, add the oats, flax, hemp hearts, 2/3 cup almond butter, maple syrup, vanilla, salt and ¼ cup coconut. Process until mixed throughout.
  2. Transfer to a bowl and sprinkle in the minced mini chocolate candy eggs.
  3. Press two‑tablespoon balls into mini silicone muffin tins and press a hole into the middle (not all the way through!).
  4. 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.