Peanut Butter Berry Oat Cups

Ingredients

• 1.5 Cup old-fashioned rolled oats - 1 1/2 (cups)
• 0.5 Cup creamy peanut butter - 1/2 (cup)
• 0.25 Cup maple syrup - 1/4 (cup)
• 2 Tablespoon ground flaxseed - 2 (tablespoons)
• 1 Teaspoon vanilla extract - 1 (teaspoon)
• 0.5 Teaspoon ground cinnamon - 1/2 (teaspoon)
• 0.13 Teaspoon fine salt - 1/8 (teaspoon)
• 0.5 Cup strawberries, hulled and finely diced - 1/2 (cup), hulled and finely diced
• 0.5 Cup blueberries, halved - 1/2 (cup), halved
• 0.25 Cup raw shelled pumpkin seeds - 1/4 (cup)

Instructions

1. Prep berries and pan

   1. Wash and dry the berries, then *hull and finely dice the strawberries* and *halve the blueberries*; line the muffin pan with paper liners.

2. Make binder

   2. In the mixing bowl, *stir together the peanut butter, maple syrup, vanilla, cinnamon, and salt* until the mixture is a *smooth, glossy binder*.

3. Coat oats

   3. Add the rolled oats and ground flaxseed, then *fold until evenly coated* and the mixture begins to *clump together when pressed*.

4. Fold in fruit and seeds

   4. Gently fold in the strawberries, blueberries, and pumpkin seeds, keeping the berries *mostly intact* and the seeds *evenly distributed*.

5. Shape cups

   5. Divide the mixture among the liners, then *press firmly with the back of a spoon* to make *compact oat cups*.

6. Chill

   6. Refrigerate for *45 minutes* until the cups feel *firm and set*.

7. Serve and store

   7. Serve chilled, and *store leftovers covered* in the refrigerator for *up to 4 days*.