Fresh and light oat cups, perfect for summer, filled with caramelized apricots and soy yogurt.
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.
Store in the refrigerator for up to 3 days.
You can replace the apricots with other fruits of your choice like peaches or raspberries. Great with a chocolate chip garnish.
Italy
| Energy (kcal) | 156.88 |
| Carbohydrates (g) | 24.81 |
| of which Sugars (g) | 11.37 |
| Fat (g) | 4.67 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 3.96 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.13 |
