These oat and yoghurt fruit cups are such a fun and nourishing way to enjoy a wholesome treat. Made with simple, feel-good ingredients and baked into cute little cups, they’re the perfect balance of chewy, creamy, and fruity. I love them as a healthy breakfast option or a refreshing snack when I want something light but satisfying.
The base is made with just 4 ingredients: banana, oats, peanut butter and cinnamon – all blended into a fibre-rich dough that bakes into a soft shell. Then it’s filled with thick Greek-style yoghurt and topped with fresh fruit for natural sweetness. You get slow-releasing carbs from the oats, protein from the yoghurt, and healthy fats from the nut butter – a complete little bite.
They’re also naturally gluten-free, refined sugar free, and super easy to customise. Whether you top them with berries, sliced banana, kiwi or mango, they look beautiful and taste even better. Perfect for meal prep, parties, or just as a little treat you’ll feel good about. Because these cups are naturally sweetened and made with simple ingredients, they’re a great option for kids. You can prep them ahead for lunchboxes or serve them as an afternoon treat. Let little ones pick their own fruit toppings for a fun, interactive snack.
Tips
- Use Silicone Muffin Moulds: They make it easier to remove the cups once baked without breaking the base.
- Wet Your Fingers: When shaping the oat mixture into the moulds, dampen your fingers slightly to prevent sticking.
- Don’t Skip Cooling: Let the oat cups cool completely before filling so the yoghurt doesn’t melt or slide off.
- Thick Yoghurt Is Key: Use a thick Greek-style or strained yoghurt so the filling holds its shape.
- Add Toppings Just Before Serving: This keeps the fruit fresh and prevents sogginess.
Swaps
Banana: Use 60g applesauce instead of banana if preferred, though the texture will be slightly softer.
Peanut butter: Almond butter, cashew butter or sunflower seed butter all work well.
Ground oats: Blend rolled oats into a flour-like consistency for the best results.
Honey: Maple syrup or agave nectar are great plant-based alternatives.
Greek yoghurt: Use dairy-free yoghurt if needed, but choose one with a thick consistency.
Cinnamon: Mixed spice or nutmeg also complement the oats and banana beautifully.
Storage
Fridge: Store the filled cups in a sealed container for up to 3 days. Best enjoyed fresh for optimal texture.
Freezer: Freeze the empty baked cups (before adding yoghurt) for up to 1 month. Defrost and fill when ready to serve.
More Summery Desserts
- Healthy 3 Ingredients Chocolate Ice cream
- 4-Ingredients Frozen Mango & Coconut Bites
- Healthy 4 ingredients Yoghurt cake
- Fruit Ice Lollies
Healthy Oat & Yoghurt Fruit Cups
Ingredients
For the base
- 100 g ground oats simple blend rolled oats
- 1 banana mashed
- 2 tbsp peanut butter
- 1 tsp cinnamon
For the filling
- 150 g thick Greek style yoghurt (I used a brand called Fage)
- 15 g honey
- fresh fruit
Instructions
- Add the banana to a plate and mash well.
- Add the rest of the base ingredients and mix.
- Add the batter to a muffin mould, shape into cups with your fingers.
- Bake at 180C for 15 minutes. Once ready, let it cool down completely.
- Meantime prepare the filling: to a bowl add yoghurt and honey. Mix.
- Fill the cups with the yoghurt mix and top it up with fresh fruit.