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Oatmeal Cookie Parfait Cups

Oatmeal Cookie Parfait Cups
  • Quick & Easy!
  • Gluten Free!
Serves: 6 (makes 6 cups)
Ready In: 20 minutes

Why We Like It

This sweet treat will hit the spot!  Individual yogurt parfaits, with a cookie crust and made in muffin cups...absolutely delicious!

Preheat the oven to 350 degrees

Soak the Dates:

  • 5 dried dates (pits removed)

Add to a small bowl covered with warm water.  Let soak for 10 minutes.  Drain and set aside.

Start the Cookie Crust:

  • 2 Tbsp olive oil (or coconut oil, melted)
  • 2 Tbsp honey

Add to a food processor or blender along with the dates.  Blend until combined into a paste consistency.

Finish the Cookie Crust:

  • 2/3 cup old fashioned rolled oats
  • 1/3 cup raw pecans
  • 1 Tbsp dried chia seeds
  • 1 Tbsp flax seeds
  • 1/2 tsp ground cinnamon

Add to the food processor with the date and honey mixture.  Blend until it forms a crumbly dough consistency.

Grease the muffin pan with coconut oil or olive oil, and then divide the mixture into 6 of the openings of the muffin pan.  Press the crust down into the bottom of each muffin opening, and slightly up the sides to form a cup.  (If you put a little coconut oil on your fingers, it will help keep the mixture from sticking to your fingers).  Bake for 10-12 minutes until golden brown.  Set aside to cool slightly.

Serve and Enjoy!

  • 1 1/2 cups plain Greek yogurt (or nonfat plain yogurt)
  • 1 cup strawberries (sliced, or other fruit of your choice)
  • 1/4 cup chopped pecans (toasted, or other nut of your choice)

Fill each cookie cup with about 1/4 cup of yogurt, and then top with 2 Tbsp of fruit and a few chopped nuts.

Quick Tips

Either olive oil or melted coconut oil both work well in this recipe, if you choose to do olive oil, it saves 3 grams of saturated fat per serving!

Nutrition Information for one serving

  • Calories: 310
  • Fat: 13.5 g
  • Saturated Fat: 1.3 g
  • Cholesterol: 3.5 mg
  • Total Carbohydrate: 39 g
  • Fiber: 6 g
  • Total Sugars: 23 g
  • Added Sugars: 6 g
  • Protein: 12 g
  • Sodium: 30 mg