Ingredients
- Oat flakes
80g80g - Cinnamon
1pinch1pinch - Maple syrup
40mL40mL - Peanut butter
20g20g - Salt
1pinch1pinch - Coconut oil
35mL35mL - Firm apricots
3units3units - Extra virgin olive oil
1teaspoon1teaspoon - Brown sugar
10g10g - Soy yogurt
150g150g - Poppy seeds and edible flowersto taste
Preparation
- STEP 1 OF 6
Pour the oat flakes into a bowl and add the cinnamon.
- STEP 2 OF 6
Add the peanut butter, maple syrup, salt, and melted coconut oil. Mix well with a spoon.
- STEP 3 OF 6
Divide the mixture into muffin molds and compact it with your fingers, creating a central indentation and side edges.
- STEP 4 OF 6
Place in the freezer to set for 30 minutes, then gently remove the cups from the molds.
- 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.
- 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
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins2.74g·8%
- Carbohydrates18.66g·55%
- Fats10.65g·31%
- Fibers2.09g·6%