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Photo of Apple and cinnamon oat cups by WW

Apple and cinnamon oat cups

2
Points
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
12
Difficulty
Easy
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.

Ingredients

Fresh dates

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)

Egg(s)

3 medium

Maple syrup

2 tsp

Baking powder

2 tsp

Ground cinnamon

1 tsp

Vanilla bean extract, alcohol free

2 tsp

Red apple, unpeeled

1 medium

Fresh blueberries

½ cup(s), or frozen, (80g)

Instructions

  1. Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases.
  2. 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.
  3. 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.
  4. 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.

Notes

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.

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