Oatmeal cups with coconut yogurt.
Preheat the oven to 170 degrees top/bottom heat. Mash the banana with a fork. In the meantime, melt the coconut oil.
Add oats, coconut oil, coconut flakes, cinnamon, salt and optional honey or agave syrup to the banana and mix well. Divide the mixture into six muffin cups and press down firmly.
Make a dent in the center. Bake the cups for about 20 minutes. When the edges are brown, remove and let cool.
Remove the cups from the ramekins and fill with coconut yogurt. As a topping, (freeze-dried) berries or other fruits can be used. Also coconut chips, nut puree, cocoa nibs or similar.
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