Many of us only eat rolled oats in porridge, but today for our #LiveBetterRecipes, Crisula from Non Solo Porridge shares a fun and original idea: little oat cups you can fill however you like! The oats used for Live Better flakes are first sprouted, making them more nutritious and easier to digest. Plus, they’re GLUTEN-FREE.

Ingredients

For about 10 cups

120 g Live Better sprouted rolled oats
1 ripe banana
1 egg white (or 28 ml water + 1 scoop Live Better egg white powder)
A pinch of cinnamon

For the filling

greek yogurt
fresh fruit of your choice

Of course, you can get creative here! You could also try a coconut cream: pour boiling water (about half an espresso cup) into a Chokkino jar, add 6–7 scoops of Live Better coconut milk powderand mix with a milk frother.

Ingredients

For about 10 cups

120 g Live Better sprouted rolled oats
1 ripe banana
1 albume
(se usi i nostri albumi in polvere 28 ml acqua + 1 misurino)
A pinch of cinnamon

For the filling

greek yogurt
fresh fruit of your choice

Of course, you can get creative here! You could also try a coconut cream: pour boiling water (about half an espresso cup) into a Chokkino jar, add 6–7 scoops of Live Better coconut milk powderand mix with a milk frother.

Preparation

In a bowl, mash the banana with a fork until smooth.
Add the Live Better sprouted oats, cinnamon, and finally the beaten egg white.

Mix until you get a uniform dough.

Grease tartlet or muffin molds with oil or butter (disposable paper molds work too) and place two teaspoons of mixture into each mold. Press with your fingers to shape into little cups.

Bake in a fan oven at 170°C for about 20 minutes.