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No-bake oat cups with apricots

No-bake oat cups with apricots

@papillamonella

Fresh and light oat cups, perfect for summer, filled with caramelized apricots and soy yogurt.

Difficulty: Easy
Cooking: 0 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Oat flakes80g
  • Cinnamon1pinch
  • Maple syrup40mL
  • Peanut butter20g
  • Salt1pinch
  • Coconut oil35mL
  • Firm apricots3units
  • Extra virgin olive oil1teaspoon
  • Brown sugar10g
  • Soy yogurt150g
  • Poppy seeds and edible flowersto taste

Preparation

  1. STEP 1 OF 6

    Pour the oat flakes into a bowl and add the cinnamon.

  2. STEP 2 OF 6

    Add the peanut butter, maple syrup, salt, and melted coconut oil. Mix well with a spoon.

  3. STEP 3 OF 6

    Divide the mixture into muffin molds and compact it with your fingers, creating a central indentation and side edges.

  4. STEP 4 OF 6

    Place in the freezer to set for 30 minutes, then gently remove the cups from the molds.

  5. STEP 5 OF 6

    In a non-stick pan, heat a little oil and add the apricots. Cook over medium-high heat for a couple of minutes, sprinkle with sugar, and cook for another 3-4 minutes, turning the fruits.

  6. STEP 6 OF 6

    Fill the oat cups with a spoonful of soy yogurt and half a caramelized apricot. Decorate as desired with edible flowers.

General Information

Storage notes

Store in the refrigerator for up to 3 days.

More information

You can replace the apricots with other fruits of your choice like peaches or raspberries. Great with a chocolate chip garnish.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)181
Carbohydrates (g)18.66
of which Sugars (g)10
Fat (g)10.65
of which Saturates (g)5.83
Protein (g)2.74
Fiber (g)2.09
Sale (g)0.32
  • Proteins
    2.74g·8%
  • Carbohydrates
    18.66g·55%
  • Fats
    10.65g·31%
  • Fibers
    2.09g·6%