Peanut Butter Nondairy Yogurt Cups

Breakfast, Dessert, Vegan

For your next breakfast, try making these tasty Peanut Butter Nondairy Yogurt Cups.  This is a meal prep recipe that’s made with whole grain oats, nondairy yogurt, and fresh strawberries.  These yogurt cups are full of protein.

 


 

Peanut Butter Nondairy Yogurt Cups

Ingredients:
Crust:
1 cup of rolled oats
1 cup of creamy peanut butter or you can use almond butter
1 teaspoon of vanilla extract
½ cup of sugar free maple syrup
Filling:
2-3 containers of nondairy strawberry yogurt or a yogurt you desire
Topping:
1 cup of fresh strawberries, chopped
Directions:
-Line a cupcake pan or silicone pan with cupcake liners.  Set aside.
-In a medium size bowl, add the peanut butter, vanilla extract and sugar free maple syrup. Combine ingredients well.
-Use a 1-inch cookie scooper and divide mixture into each liner.  Create a flat base on each cupcake liner. With a round 1-inch measuring spoon in the middle gently press in the center to make an indentation. Repeat the process for each liner, then freeze for 2 hours.
-Remove the oat cups from the freezer, then add 1 – 2 tablespoons of nondairy strawberry yogurt to each cup. Top with chopped strawberries then put back into the freezer for about 15 minutes or until the filling slightly hardens.
-Remove from the freezer and enjoy!

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