Wednesday, 3 October 2012

DAY THREE: Berry oat cups

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


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.


  1. They look terrific! I am so making these!

  2. It's simple and versatile.
    They'll also be added on my to-do list!

  3. What kind of vegan yogurt do you use? I'm trying to find one I like and spending all that money and being disappointed ducks!

    1. Hahahahahah I said *sucks* not ducks. Friggen auto-correct. lol

    2. Hi Mandy, I typically use Alpro Organic plain soya yogurt as I find that easiest to come by in regular supermarkets in the UK, but coconut yogurt would also be great if you can get hold of it.

  4. wow, that looks SO delicious and so easy to make!
    Can't wait to try out this recipe :D

  5. what a fabulously healthy idea! Must try these!

  6. Could I use something like greek yogurt?

    1. Hi Emily, I have only tried these with soy yoghurt, but I should think any type of yoghurt would work!

  7. hey, what kind of muffin tin did you use? do i need to oil them before using or will they be able to come out by themselves?

  8. hey, these look great! question though, do i need to oil my normal muffin tin before using? or will they be able to come out by themselves?

    1. Hi, I use a silicone muffin tray and they pop out easily without the need for oil. Hope it works out well for you!

  9. Yum! May I ask, how long do the cookies last? Could I make them on at the start of the week and keep them for a few days? i.e. make them on monday morning and eat them on Wednesday/Thursday?

    1. Hi, I haven't tried keeping them, but I imagine the unfilled cups would keep in the fridge for a few days. Also, they would probably freeze well, since I've made similar oat based cookie type things and frozen them successfully- you could then take one out an hour or so before eating. Hope they turn out well for you!

  10. I made these the other day. I changed the filling a bit by adding maple syrup, vanilla extract and then slicing strawberries into it and decorating them with raspberries. They turned out really well! Thank you so much for the recipe. I also used ground almonds instead of buckwheat flour and it worked as well!

    1. Hi Roisin, I love your glad they worked out well for you!


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