APPLE AND PEANUT BUTTER OAT CUPS
Apple & Peanut Butter Cups
These apple and peanut butter baked oat cups are loaded with the flavour of cinnamon and all-spice. The little pieces of apple on top give it just the right amount of sweetness.
They are perfect to have in the fridge for a little snack in between meals, or to take away with you on a hike, to work or school. It’s best to keep them in the fridge or freezer. You can consume them cold or, if you have the patience, heat them up in the oven for a couple of minutes.
The recipe is with peanut and I would strongly suggest using a chunky peanut butter so that you get the benefit of a little crunchy bite when you enjoy them. If necessary, you can replace the peanut butter with either almond butter or tahini, although it will change the taste a little bit.
APPLE & PEANUT BUTTER OAT CUPS
Ingredients
- 2 tbsp ground chia seeds
- 4 tbsp water
- 3 cup jumbo oats
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups plant milk (I like to use either rice or oat)
- 1/2 cup apple sauce, unsweetened
- 2 1/2 tbsp chunky peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup apple, finely diced
Instructions
- Preheat the oven to 175C/350F.
- If you are using a metal muffin tin, spray with a little oil so the muffins don't stick. Or use muffin liners. I like to use a silicone muffin tray.
- In a small bowl, mix the ground chia seeds with water and stand aside so let it thicken.
- Mix dry ingredients (oats, cinnamon, all spice, salt and baking powder) in a large bowl.
- In a smaller bowl, mix all the wet ingredients (milk, apple sauce, chia seed mix, peanut butter, vanilla extract and maple syrup). Add to the dry mix and stir well with a large whisk.
- Fill into the muffin tray. I like to use an ice cream scoop to get equal amounts for each piece.
- Sprinkle with the diced apple.
- Bake in the oven for app. 30 minutes. Keep an eye on them as you do not want them to burn. They will firm up further when you take them out.
- Take the oat cups out of the muffin tray and (important!) leave to cool completely before storing them in an airtight container in the fridge or freezer.
Notes:
Ideally, a chunky peanut butter works best. If necessary, you can replace it with almond butter or tahini, but the taste will be slightly changed. Keep in the fridge for 5-6 days, or in the freezer for up to 3 months. Defrost fully before consumption. Reheat either wrapped in a paper towel in the microwave for about 45 seconds, or in the oven for about 5 minutes at 350F/180C.