Pear Blueberry Breakfast Oat Cups (Vegan)
A cross between muffins and baked oats, these Pear Blueberry Breakfast Oat Cups are fruity, nutty and packed with cosy spices. They are a great make-ahead breakfast option, full of fibre and protein.
I am back into baked oats going into Autumn and these baked oat cups or muffins, are the perfect meal prep breakfast. They are part of my Nourishing Meal Prep series on Instagram, and you can see all of the recipes here. Find a breakfast, lunch and snack recipe all ready in one hour or less and they are naturally plant-based and good for you. These make the ideal on-the-go breakfast or enjoy these at home with yoghurt and more fruit. They are delicious warm or cold, so you can prepare these in advance and simply warm them back up or enjoy as they are.
Why will I love these?
These cups are delicious
- Fruity and nutty
- Oaty like baked oats
- Shaped and feel like muffins
- Full of fibre from the oats and fruits
- A good source of protein
- With chia seeds for omegas
- Naturally egg-free, dairy-free and plant-based
- Gluten-free with nut-free options
- So moist and tender
- Fluffy, spongey and golden on top
- Sweetened with applesauce (no banana!)
- Delicious warm or cold
- Ideal for breakfast at home or on-the-go
- Enjoy as snacks, too
- Great for the fridge or freezer
- Perfect meal prep for the week
- Makes 12 muffins – ideal for 3-4 people
- Enjoy them on their own or with yoghurt, fruit and nut/seed butter
- Everyone will love them
- Deliciously cosy and autumnal
- Packed with 12 different plant points
If you already love the sound of these cups, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oat cups:
- Pears: slice some for on top and chop the rest to add as chunks inside the cups.
- Unsweetened applesauce: this adds the sweetness and binds the egg-free cups.
- Thick dairy-free yoghurt: like NUSH protein yoghurt or Cocos coconut yoghurt. Check labels and look for simple ingredients when choosing yoghurt.
- Plant-based milk: use any dairy-free milk but I like soya as it’s naturally high in protein.
- Cashew butter: or almond butter. Or try tahini for a nut-free option.
- Maple syrup: for a little bit of sweetness.
- Coconut oil: to help the cups to set.
- Chia seeds: to bind the mixture and to add fibre and omega-3.
- Vanilla extract: for flavour.
- Oats: as the base for these cups and make sure they are GF where needed.
- Baking powder: for the rise.
- Spices: this recipe uses cinnamon and ginger for delicious
- Blueberries: for pops of fruitiness.
- Pecans: for a nutty crunch.
To serve these cups, I like to add some extra yoghurt, nut butter, fruit, pecans and cinnamon.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF oats. To make these nut-free, swap the cashew butter for tahini or sunflower seed butter and the pecans for coconut flakes.
How do I make them?
These are ready to go in a few steps:
- Chop the pears: some into chunks and some into slices.
- Mix together the wet ingredients in a mixing bowl: until combined.
- Add in the dry ingredients: and stir well.
- Fold in the pears, blueberries and pecans: and combine.
- Scoop into the lined muffin cases: and smooth over the tops.
- Cover with some pear slices: and brush with maple syrup.
- Bake for 25 minutes: until risen, golden and firm to touch.
- Allow to cool for a bit: and then lift out to cool on a wire rack.
- Enjoy warm or cold: with your choice of toppings.
How long will they last?
These will keep for 3-5 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost and then enjoy cold or warm back up in the oven for 5 minutes.
What other recipes can I try?
For more meal prep breakfast ideas:
- Apple and Blackberry Baked Oats
- Matcha Pistachio Coconut Chia Oat Pudding
- PB&J Overnight Oats
- Blueberry Chia Oat Pudding
- Raspberry Almond Sheetpan Pancakes
Pear Blueberry Breakfast Oat Cups (Vegan)
A cross between muffins and baked oats, these Pear Blueberry Breakfast Oat Cups are fruity, nutty and packed with cosy spices. They are a great make-ahead breakfast option, full of fibre and protein.
Ingredients
- 2 pears
- 120g unsweetened applesauce
- 120g thick dairy-free yoghurt
- 60ml plant-based milk
- 60g smooth cashew or almond butter
- 2 tbsp maple syrup (plus 1 tbsp for on top)
- 1 tbsp melted coconut oil
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 150g oats
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- A pinch of salt
- 80g blueberries
- 60g pecans, roughly chopped
To Serve:
- Yoghurt, nut butter, fruit, pecans, cinnamon
Instructions
- Preheat the oven to 160Fan/180ºC and grease 12 cupcake holes with vegan butter or coconut oil. Place two strips of parchment in each cupcake case to form a cross and so they overhand the edges – this will help you pull out the cups.
- Core both pears, chopping one into small cubes and slicing one into small slices, so you have three pear slices per cupcake, to form a fan shape.
- Add the applesauce, yoghurt, milk, cashew butter, 2 tbsp maple syrup, coconut oil, chia seeds and vanilla to a large bowl and whisk until smooth.
- Add in the oats, baking powder, cinnamon, ginger and salt and stir to a smooth batter.
- Fold in the pear chunks, blueberries and pecans.
- Use an ice cream scoop or spoons to scoop the batter into the cupcake holes, filling to the top. Smooth over the tops and place on the slices of pear.
- Brush the pear slices with the 1 tbsp maple syrup (this prevents them from drying up and burning).
- Place in the oven for 25 minutes, until they are golden brown, firm to touch and smelling delicious.
- Allow to chill in the tin for 30 minutes, then carefully use a spatula and the parchment strips to lift the cups out. Enjoy warm now, or allow to cool completely on a wire rack.
- Store leftovers in a sealed container in the fridge for 3-5 days or in the freezer for 1 month. Allow to defrost and eat cold or warm back up in the oven for 5 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Pear Blueberry Breakfast Oat Cups so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pear oat love x
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