Date & apricot oatmeal cups

  • Prep: 15m
  • Cook: 20m
  • Serves: 12

These soft and fruity oatmeal cups are great for breakfast or an on-the go snack. Sweetened with dates, apricot and maple syrup, they make a tasty alternative to porridge.


  1. Preheat the oven to 180°C / 160°C fan / gas mark 4.
  2. If using, make the chia egg by mixing together the chia seeds and water. Set aside.
  3. Melt the coconut oil in a pan.
  4. In a bowl mix together the oats, flour, almonds, dates, apricots, baking powder, ginger, salt, sunflower seeds and pumpkin seeds.
  5. Mash the bananas with a fork. Mix in the maple syrup, cooled coconut oil, vanilla extract, dairy-free milk and chia egg. Mix the banana mixture with the dry ingredients until all is well combined.
  6. Grease a 12-hole muffin tin with some extra coconut oil.
  7. Carefully spoon the oatmeal cup mixture into each muffin hole, pressing with a spoon so it is densely packed. Each hole should be filled to full height.
  8. Place in the oven for about 20-25 mins until golden. Once done, cool the oatmeal cups down in the tin. If they have risen a little, flatten them with a spoon. When cold, carefully remove each one with a sharp knife. These baked oatmeal cups will keep for 5 days in an airtight container.


All to be sourced organic where possible

  • 1 egg or 1 chia egg (1 tbsp of ground chia seeds and 3 tbsp water)
  • 50ml coconut oil + extra for greasing
  • 250g rolled oats
  • 50g wholemeal spelt flour
  • 50g ground almonds
  • 50g dates, finely chopped
  • 50g dried apricots, finely chopped
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 75g sunflower seeds
  • 75g pumpkin seeds
  • 3 overripe bananas, mashed (to make 350g)
  • 50ml maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp dairy-free milk

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