Peanut Butter Oatmeal Cookies with Blackcurrant Yogurt
Shout out to all the peanut butter lovers out there! Have you ever tried to combine peanut butter with blackcurrants? No? It's about time you experienced this magical flavour bomb, full of nutrients and antioxidants! Blackcurrants are also loaded with nutrients and are high in fiber and vitamin C.
Amount: 10 cookies/baskets
- 1 1/4 cups (200 g) oats
- 1/2 cups (90 g) creamy peanut butter
- 3 tbsp coconut oil
- 2 tbsp agave syrup
- Pinch of salt
- 1 1/4 cups (300 g) dairy-based or vegan yogurt
- 2 tbsp agave syrup
- 2 tsp LOOV Organic Freeze-Dried Blackcurrant Powder
1. Preheat the oven to 356 F (180 C).
2. Use about 2 tablespoons of olive oil to grease the bottom and sides of a loaf pan.
3. Combine oatmeal, peanut butter, coconut oil, agave syrup, and salt in a bowl.
4. Press the mixture tightly into the bottom and sides of the muffin tins, leaving a recess in the middle for the yogurt.
5. Bake in a preheated oven at 356 F (180 C) for about 15 minutes, until the oatmeal cookies/baskets are nicely golden and the edges are brown.
6. Allow to cool down completely and carefully remove the baskets from the moulds.
7. Mix yogurt with blackcurrant powder, and agave, and fill the baskets.
8. Add your favourite fruits and serve.
Enjoy!
