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 tins and compact it with your fingers, creating a central hollow and side edges.
Place in the freezer to set for 30 minutes, then gently remove the cups from the molds.
In a non-stick pot, 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 fruit.
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 fruit of your choice such as peaches or raspberries. Great with a garnish of chocolate shavings.
Italia
| Energy (kcal) | 143.89 |
| Carbohydrates (g) | 16.27 |
| of which sugars (g) | 8.88 |
| Fat (g) | 7.57 |
| of which saturates (g) | 4.33 |
| Protein (g) | 2.51 |
| Fibre (g) | 2.09 |
| Salt (g) | 0.06 |
