These easy peach and raspberry fruit 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 and are topped with yoghurt and seasonal fruits.
Super quick to make, perfect to make ahead and easily customisable, they will become your go-to fun breakfast for a crowd.
How to make peach & raspberry fruit cups
Firstly, 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 baked, let them cool fully. They can then be filled with yoghurt as well as the peach and raspberries.
WHAT ARE THE BEST TOPPINGS FOR YOGHURT CUPS?
Well first and foremost, yoghurt! If you want to be extra indulgent, you could use a cream or a cashew cream. However, I think a plain, thick coconut yoghurt works best. I used organic, unsweetened soya yoghurt for these ones but any natural or greek yoghurt would work.
To top these fruit cups, I use a sliced peaches and some fresh raspberries. However, use whichever seasonal fruit you like.
Storage & Shelf life
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. They should be stored in the fridge.
They also 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).
RECIPE TIPS:
- You can make the base beforehand and store in the fridge until you need to use them. They will last 2-3 days.
- If you are not a fan of peaches/raspberries 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.
Releated recipes
If you liked these Peach & Raspberry Fruit Cups, why not try these other fruity recipes:
Peach & Raspberry Cups
Ingredients
Base ingredients:
- 1¼ cups rolled oats (125g)
- ½ cup natural peanut butter (120g) smooth and runny
- 3 tbsp maple syrup
Topping:
- 1 cup yoghurt of choice (250g)
- 1 peach
- Handful of raspberries
Instructions
- Preheat the oven to 180C 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. You can also do this with a spoon.
- Bake for about 12 minutes until lightly brown. Leave in the tray to cool and harden. Once hard, remove from the tray.
- When ready to serve, top with yoghurt, sliced peaches and raspberries.
Notes
- 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.
- You can make the base in advance. Store in the fridge until ready to use. They will last 2-3 days.
- If you want to keep them longer I would advise to freeze them. You can do this with the yoghurt and berries added. They make a great summer treat this way.
- I use a silicone cupcake tray as it is very easy to release the cups. You can also use a metal tray and use cupcake cases.
What is the oven temperature used to bake the cups?
Hi Marilyn, it’s 180C or 350F.
Easy light treat
Glad you liked them! Thanks for taking the time to let me know.
been looking for a healthy tart base to create something new using lemon chia pudding and berries! this is perfect if I sub almond butter!! Thanks so much for sharing!!!
You are very welcome! Glad you like it.