These easy yoghurt berry cups are the perfect treat. They are great as a quick dessert or as a new and fun way to serve breakfast.
They have an easy 3 ingredient base, which only takes 12 minutes to cook. It’s made with oats, peanut butter and maple syrup.
How do you make yoghurt cups?
You simply mix oats, peanut butter and maple syrup together until well combined. Separate the mixture into 6 and spoon into a cupcake cases or a silicone cupcake tray. To make the cup shape, press down in the centre to create a small indent in the middle of each one. I use the end of a rolling pin to make the indent. You can also do this with your fingers.
They are then baked for about 12 minutes until crisp and delicious. Once they are baked, let them cool and fill them when you are ready to serve.
What are the best toppings for yoghurt cups?
Well first and foremost, yoghurt! If you want to be extra indulgent, you could use a plant-based cream or a cashew cream. However, I think a plain, thick soya or coconut yoghurt works best. I used organic, unsweetened soya yoghurt for these ones.
To top these easy berry yoghurt cups I use a mixture of berries. Strawberries, raspberries, blueberries plus some pomegranate seeds for extra colour and nutrition.
How to store yoghurt cups
You can make the base in advance and store in the fridge until you need to use them. They will last 2-3 days. Once filled it’s best to eat within 24 hours.
Can you freeze yoghurt cups?
Yes these yoghurt cups freeze really well. This is particularly helpful if you want to fully prepare beforehand.
Just take out of the freezer about 20 minutes before you serve (no need to fully defrost as it’s nice with the frozen yoghurt).
They are also great on a hot day fully frozen.
Recipe Tips:
- If you are not a fan of berries then they also work well with apple or slices of banana (especially if you drizzle over some extra peanut butter).
- I use a silicone cupcake tray for mine, making it very easy to release the cups. You can also use a metal tray and use cupcake cases.
- I use gluten-free jumbo oats for these but feel free to use any oats you like. ideally, jumbo or rolled oat – not the tiny porridge ones.
- If you don’t like oats then you can also sub out for buckwheat or millet flakes.
- I use a very runny smooth peanut butter for the base. If your peanut butter is harder, you may need to add a little more to ensure the dough is sticky enough.
If you liked this recipe, why not try these other breakfast options:
High Protein Snickers Smoothie
Easy Berry Yoghurt Cups
Ingredients
Base ingredients:
- 1½ cups organic jumbo (rolled) oats (120g)
- ½ cup runny, smooth peanut butter (120g)
- 3 tbsp maple syrup
Toppings:
- 1 cup unsweetened, organic soya yoghurt (250g)
- Handful of berries
Instructions
- Preheat the oven to 180C (160C fan oven) or 350F.
- Mix the base ingredients together ensuring they are fully combined. It should be soft and sticky and hold together well. Divide the mixture into 6 and spoon into a muffin tray. I used the end of a rolling pin to press down the middle so you have a cup shape but you can do this with a spoon and your hands.
- Bake for about 12 minutes until lightly brown. Leave in the tray to cool and harden.
- When ready to serve, top with yoghurt and berries.
Notes
- Unfilled the bases will last for about 2-3 days in the fridge. Once filled it’s best to eat within 24 hours.
- If you want to keep them longer I would advise to freeze them. You can do this with the yoghurt and berries added.
- The nutritional content is based on unsweetened organic soya yoghurt. This may vary depending on which yoghurt you use.
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