Oat-yogurt-cups – vegan

Affordable superfoods from your grocery store?  And I am sure you have been eating them all the time without knowing how healthy they actually are. 


Superfoods are in everyone’s mouth, literally. But did you know that oats are also pretty super in contents? 100g oats have 13g protein, 10g fiber and are loaded with zinc, iron, vitamin E, B2, B6, copper, potassium, magnesium, and calcium!

This is why I always try to incorporate oats in one daily meal. It might be porridge, muesli or these oat gugelhupfs. (<-click click click!)

Today I would like to show you, how to make these super easy oat cups, which you can fill with almost everything you like.

For 6 cups you need:

  • 1 ripe banana
  • 1/4 cup agave nectar (60ml)
  • 1tsp vanilla extract
  • 1tsp salt
  • 1tsp cinnamon
  • 1 1/2 cups oats (380g)
  • 6tbs plant yogurt (I used sweetened soy yogurt)
  • fruits and nuts of your choice (I used strawberries, blueberries, and mixed nuts)


Mash up the banana in a large bowl, then add agave nectar and vanilla extract and stir well. Now combine with salt, cinnamon, and oats and mix again. Fill about one tablespoon of the oat mush in a greased muffin pan, or use silicon cups, and press the mush firmly on the sides and the bottom of the moulds.

Refrigerate for about 1 hour. After that bake for 30 minutes on 180 degrees Celsius.

Let cool down before removing from the pan. You can use a butter knife to loosen the oat-cups from the mould. Fill about 1 tablespoon of yogurt into the oat-cup and add fruits or nuts.

One oat-cup has about the following nutritional values (depending on what you are filling it with): 318kcal, 53g carbohydrates, 15g sugar, 10g protein, 6g fat and 7g fiber.


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