Ingredients
Method
Turn cooking mode on
Step 1
In a mixing bowl, combine the rolled oats, hemp seeds (or pumpkin seeds), peanut butter, honey, salt, vanilla extract, and cinnamon. Stir until everything is evenly combined.
1 cup Rolled oats
1/3 cup Hemp seeds
1/2 cup Peanut butter
1/4 cup Honey
1/4 tsp Salt
1 tsp Vanilla extract
1 tsp Cinnamon
Step 2
Line a muffin pan with liners. Scoop the mixture into each muffin cup, dividing evenly. Use a spoon or the base of a small glass to press the mixture down slightly, creating a flat surface.
Step 3
Place the muffin pan in the refrigerator for 15–20 minutes to let the base set.
Step 4
In a small saucepan combine the dark chocolate and coconut oil. Heat until smooth and fully melted.
2/3 cup Dark chocolate chips
2 tsp Coconut oil
Step 5
Remove the muffin pan from the fridge and pour a layer of melted chocolate over each oatmeal cup.
Step 6
Place the muffin pan back in the refrigerator for at least 30 minutes, or until the chocolate is firm.
Step 7
Store any leftovers in an airtight container in the fridge for up to a week.
For
12
M
I
1
cup
Rolled oats
1/3
cup
Hemp seeds, or ground pumpkin seeds
1/2
cup
Peanut butter
1/4
cup
Honey
1/4
tsp
Salt
1
tsp
Vanilla extract
1
tsp
Cinnamon
2/3
cup
Dark chocolate chips
2
tsp
Coconut oil
I am constantly trying to find new snack ideas for my toddler. Something to snack on between meals. The key is to give them a snack with a little bit of protein, fats, and carbs. This can help keep their blood sugar steady between meals. This is an easy way for your toddler to have a nourishing snack that they love and is easy for you to make.
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Made it?
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Ingredients
Method
Turn cooking mode on
Step 1
In a mixing bowl, combine the rolled oats, hemp seeds (or pumpkin seeds), peanut butter, honey, salt, vanilla extract, and cinnamon. Stir until everything is evenly combined.
1 cup Rolled oats
1/3 cup Hemp seeds
1/2 cup Peanut butter
1/4 cup Honey
1/4 tsp Salt
1 tsp Vanilla extract
1 tsp Cinnamon
Step 2
Line a muffin pan with liners. Scoop the mixture into each muffin cup, dividing evenly. Use a spoon or the base of a small glass to press the mixture down slightly, creating a flat surface.
Step 3
Place the muffin pan in the refrigerator for 15–20 minutes to let the base set.
Step 4
In a small saucepan combine the dark chocolate and coconut oil. Heat until smooth and fully melted.
2/3 cup Dark chocolate chips
2 tsp Coconut oil
Step 5
Remove the muffin pan from the fridge and pour a layer of melted chocolate over each oatmeal cup.
Step 6
Place the muffin pan back in the refrigerator for at least 30 minutes, or until the chocolate is firm.
Step 7
Store any leftovers in an airtight container in the fridge for up to a week.
For
12
M
I
1
cup
Rolled oats
1/3
cup
Hemp seeds, or ground pumpkin seeds
1/2
cup
Peanut butter
1/4
cup
Honey
1/4
tsp
Salt
1
tsp
Vanilla extract
1
tsp
Cinnamon
2/3
cup
Dark chocolate chips
2
tsp
Coconut oil
I am constantly trying to find new snack ideas for my toddler. Something to snack on between meals. The key is to give them a snack with a little bit of protein, fats, and carbs. This can help keep their blood sugar steady between meals. This is an easy way for your toddler to have a nourishing snack that they love and is easy for you to make.
Only visible to you
Made it?
Cancel
