Full on oaty goodness! These cups are a spin off from my breakfast cookie…just as quick to make but with a new look to change things up a little.

I have made these ‘cups’ a few times as a mid-morning snack, and I’ve used different fruits each time. Work with the seasons and maybe go with a ginger pear combo with a marmalade filling for an autumn inspired treat. The ones photographed blow were actually a summer berry variation.

A few other ideas:

How about…

Sliced baked apple with a cinnamon infused yoghurt filling, or an apricot and peanut butter and yoghurt topped filling, for total indulgence you could press a little marzipan into the bottom of the oat cup and add some almond extract to the cup mix, then top with some raspberries for Bakewell tart variety. Oooo how about adding cocoa to the oat cup mix and then filling with sliced banana and yoghurt.

Temptation…I wan’t to make all these combos right now!

Recipe: Berry oat cups

Serves 1 (makes 2-3 oat cups)

Ingredients- Cookies:

1/3 cup oats

3 tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs agave

3-4 tbs vegan yoghurt

Ingredients

-

Filling:

3 tsp sugar free jam

3 tbs vegan yoghurt

Handful fresh fruit

Method

Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two or three equal pieces (depending on size of muffin tin) and press into the tin to fully line each pan.

Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked. Allow to cool slightly before adding a dollop of sugar free jam (to compliment flavour of fruit) topped with a dollop of yoghurt. Add fresh berries or seasonal fruit to serve.

Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple is a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.

Lay one cookie as a base and pile on the filing, adding the other cookie as a top. Dust with cinnamon if desired. Serve immediately.

gooey jam at the bottom!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.