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Apple and cinnamon oat cups

Apple and cinnamon oat cups

Total Time
40 min
10 min
30 min
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.


Fresh dates

6 individual, pitted, chopped

No added sugar apple puree

¾ cup(s), (185ml)

Rolled oats, dry

2 cup(s), (180g)

Shredded or desiccated coconut

¼ cup(s), (20g)


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)


  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.


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.