Peach & Raspberry Cups
If you're looking for a fun breakfast or dessert idea, these easy peach and raspberry cups are just the thing. With a simple three-ingredient base, they make for an easy and nutritious treat. Perfect for both kids and adults, these cups are quick to assemble and full of flavour and colour!
Ingredients
Base ingredients:
- 1½ cups gluten-free oats (120g)
- ½ cup runny, smooth peanut butter (120g)
- 3 tbsp maple syrup
Topping:
- 1 cup soya yoghurt (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
- The nutritional content is based on unsweetened soya yoghurt. This may vary depending on which yoghurt you use.
- 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.
- 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
Nutrition
Calories: 258kcalCarbohydrates: 25.8gProtein: 9.8gFat: 12.6gFiber: 4g
Tried this recipe?Let us know how it was!