Apple and cinnamon oat cups
Packed with fruity flavours and a touch of spice, these oaty cups make a satisfying snack or a comforting dessert when served warm with a dollop of yoghurt.
6 individual, pitted, chopped
No added sugar apple puree
¾ cup(s), (185ml)
Dry rolled oats
2 cup(s), (180g)
Shredded or desiccated coconut
¼ cup(s), (20g)
Vanilla bean extract, alcohol free
Red apple, unpeeled
½ cup(s), or frozen, (80g)
- Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases.
- Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with a fork.
- Combine apple purée, oats, coconut, eggs, syrup, baking powder, cinnamon and vanilla in a large mixing bowl. Stir until combined. Grate half the apple and stir through mixture. Fold through blueberries. Spoon mixture evenly into paper cases.
- Chop remaining apple into small pieces, scatter over tops and lightly press into the mixture. Bake for 25–30 minutes, until a skewer inserted into the centres comes out clean. Stand oat cups in tray for 5 minutes, then transfer to a wire rack. Serve warm or cooled.
TO REFRIGERATE: Store oat cups in a reusable container for up to 4 days. Serve cold or microwave until warm. TO FREEZE: Store oat cups as above, for up to 2 months. Thaw at room temperature or microwave until warm.