Preparation (45 minutes). Serves 6.
Preheat oven to 180ºC.
In a medium bowl mix together rolled oats, cinnamon, and baking powder.
Beat the egg in a separate bowl. Slowly stir in the honey, yogurt, coconut oil, and almond drink.
Stir the wet ingredients into the dry ingredients.
Mix well to make sure all the oats are covered in liquid.
Slowly stir in the cashew nuts.
Divide the mixture into a 6-cup muffin pan sprayed with cooking spray.
Bake for 30 minutes or until golden brown.
Let cool for 3-5 minutes and remove baked oatmeal cups from muffin pan.