Pomegranate Oat Snack Cups


  • 1 small banana

  • 2 large eggs

  • 1/3 cup 100% pomegranate juice

  • 1 teaspoon vanilla extract

  • 1/2 cup unsweetened almond milk

  • 2 cups quick cooking oatmeal (certified gluten-free if necessary)

  • 1 teaspoon baking powder

  • 1/3 cup pomegranate arils

  • 2 tablespoons coconut oil, partly melted


Optional garnish

  • Pomegranate arils (about 1/4 cup)

  • Nut butter



  1. First, preheat oven to 350ºF/180ºC and spray a muffin tin with nonstick cooking spray.

  2. Then, place banana in a medium size bowl and mash until smooth. Add the eggs, pomegranate juice, vanilla extract, and unsweetened almond milk. Whisk until combined.

  3. Add the oats, baking powder, 1/3 cup pomegranate arils, coconut oil, and mix until smooth.

  4. Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (1/4 cup) on top.

  5. Bake for about 20 minutes.


Makes: 12. 1 snack cups = 0.3P, 1.5C, 1F


Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

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