What a week and a bit it has been! First, it was national pizza day, which I shouldn’t even need to explain how great a day that is (I really, REALLY love pizza). Next up, it was pancake day, or days in my case. Savoury, fluffy American style pancakes the day before to prepare (obviously) before sweet pancakes to celebrate on the big day itself. Using up bits and pieces in the cupboard for lent? That would be a no! The third event moved onto liquid in the form of “drink wine day”. I mean, who even decides these days?! I, however, did not drink wine that particular Thursday, but I did add a splash to our crab pasta dinner, so that counts, I think.
Amongst all that food and drink excitement, my tall, dark (and handsome) fridge has been the bearer of three pale green, slightly spotty and marginally wrinkly conference pears. Three pears that have been crying out to be transformed into something, but into what had been baffling my foodie brain for a number of days. With only under ripe bananas visible in the vicinity of my green tiled kitchen, my normal trustworthy binding ingredient was out of the question. Besides, what’s the worst that could happen with pears? As it turns out, nothing! Appearing from the oven, a super moist and slightly sweet bake. With the addition of a gooey chocolate middle (literally), it was the most pleased I had been since, well, national pizza day.
This recipe makes eight delicious oat cups that are fully vegan and also gluten free! The best part? If you wanted to, you could use your favourite chocolate spread for the filling if you prefer! I used one of my favourite lighter chocolate spreads to help keep the sugar lower, but it definitely does not detract from the satisfying taste of glorious chocolate!
How to Make Pear and Chocolate Oat Cups
Level: Easy
Total time: 45 minutes
Makes: 8 cups
Per Serving:
- 133 calories
- 16g carbohydrates
- 5g fat, of which saturates 0.6g
- 4g protein
- 4.5g sugar
Equipment
- Mixing bowl
- Grater
- Tablespoon
- Teaspoon
- Mixing spoon
- Measuring scales
- 12 hole cupcake/muffin tin with 8 holes lined on the bottom with a circle of greaseproof paper and greased around the sides with butter or oil spray
Ingredients
- Two overripe pears (approximately 200g)
- 150g rolled oats
- 50g ground almonds
- Vanilla extract
- 1/2 tsp cinnamon
- Light chocolate spread (I used Sweet Freedom UK chocolate spread)
- Soya milk
Method
- Preheat oven to 160c.
- Slice the pears in half, remove the core and grate each half into the mixing bowl. Pour away any excess liquid.
- Add the rolled oats, ground almonds, a few drops of vanilla extract, a splash of soya milk and the cinnamon to the grated pear and mix everything together well. TIP: if not wanting to use ground almonds, replace with 50g of rolled oats (NB: this will alter the nutritional information).
- Add 1tbsp of the oat mixture to each of the lined and greased tin holes and flatten slightly with your fingers to cover the bottom of the holes.
- Top the oat mixture with 1tsp of chocolate spread and slightly spread.
- Cover the chocolate spread with a second tablespoon of the oat mixture and flatten with your fingers to cover the chocolate.
- Bake for 10-12 minutes.
- Leave to cool slightly in the baking tin before removing to place on a wire rack.
- Once cooled store in an air tight container in a cool place for up to a week (if you can make them last that long!).
A super easy and slightly sweet cup that gives us the chocolate hit we all love and desire from time to time! Enjoy the cups on their own as a tasty snack during the day, as a pre or post workout snack, or my favourite, with some thick fat free yoghurt for a super quick and filling breakfast! Now, where is that teaspoon and jar of chocolate spread…
Made this recipe? I would love to know! Tag me on Instagram and Facebook.
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One Shy Foodie 
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