Start the day a tasty way with these Flapjack Breakfast Cups. Bake a simple flapjack cup using healthy oats, nuts and seeds. They can then be stored for a few days until you're ready to fill them with your favourite yogurt, and top them with tasty fresh fruit to create a breakfast with a difference.
Ingredients
Serves 8
For the Flapjack Cups
- 50g unsalted butter
- 50g soft brown sugar
- 1 tbsp golden syrup
- 1 tbsp runny honey
- 100g rolled oats
- 20g mixed seeds e.g sunflower, chia, poppy, sesame
- 20g mixed nuts e.g almond, pistachio, walnut
To Serve
- Your choice of yogurt and fresh fruit
Directions
- Preheat the oven to 150 C/130 Fan/Gas 2.
- Finely chop the nuts.
- Place the butter, sugar, golden syrup and runny honey into a large pan. Stirring continuously, melt the ingredients over a low heat until the sugar is dissolved. Remove from the heat.
- Tip in the oats, seeds, and finely chopped nuts. Stir to fully incorporate.
- Add 2 tablespoons of mixture to 8 holes of a cupcake patty tin.
- Using the back of a small teaspoon, create a deep crater in the middle of the mixture, packing the excess approximately half way up around the sides of the mould to form a cup shape. You can also do this using your fingers. Whichever way you choose, washing any excess mixture off the spoon, or your fingers, as you go makes it much easier to form the cups.
- Place in the oven and bake for 20-22 minutes, until the flapjack is just beginning to brown.
- Remove from the oven. The inside of the cup will have lost some of its shape, so very gently push the sides and bottom back slightly.
- Leave to cool completely in the tin.
- Once cooled, use a small sharp knife to carefully loosen the flapjack cups from the tin.
- To serve, fill the cup with yogurt then top with fresh fruit.
Notes:
As the baked flapjack cups will store in an airtight container for up to a week, this is an ideal make ahead recipe. Simply fill a cup with yogurt and top with fresh fruit when you're ready to enjoy a delicious breakfast.
This Breakfast Flapjack Cups recipe lends itself to a whole host of flavour combinations.
In the photograph above I've used:
- Blueberry Yogurt topped with fresh blueberries
- Lemon & Ginger Yogurt with strawberries
- Chopped peaches mixed through Honey Yogurt, topped with passion fruit
You may also like:
