No-bake oat cups with apricots

Pour the oat flakes into a bowl and add the cinnamon.

Add the peanut butter, maple syrup, salt, and melted coconut oil. Mix well with a spoon.

Divide the mixture into muffin molds and compact it with your fingers, creating a central indentation and side edges.

Place in the freezer to set for 30 minutes, then gently remove the cups from the molds.

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.

Fill the oat cups with a spoonful of soy yogurt and half a caramelized apricot. Decorate as desired with edible flowers.