I’ve been eating these all week and made another batch yesterday so I could enjoy them again today after my Sunday run which means I can eat a few extra ones! These are so versatile you can fill them with whatever you fancy – fruit, nuts, yoghurt, nut butters or a combination. My current favourite way is with stewed fruit and nut butter, although to be honest I have been know to omit the fruit and fill with just the nut butter.
The versatility means you can replace the stewed apple with stewed rhubarb (both are delicious) and play around with the spices. I like cinnamon with the apple and ground ginger with the rhubarb.
You don’t want the stewed fruit to be too runny, so drain over a sieve after stewing to remove any excess water. I stew my fruit in a pan on the hob. Chop the fruit (add a dash of water if you think it’s sticking which it does sometimes at the beginning) and some sugar (I omit the sugar with the apple and just add a tiny bit with the rhubarb), then heat and stir until slushy. I have tried stewing eating apples but find the cooking apples are so much better.
Mini Oat Baskets
Makes about 16 baskets if using a mini muffin tin.
- 200g stewed bramley apples or rhubarb. (NB – this is the weight once stewed – around 3 bramley apples or 3-4 stalks of rhubarb, but it does vary)
- 200g oats
- 15ml (1 tablespoon) coconut oil melted
- 2 teaspoons cinnamon or ground ginger
Mix all ingredients together. Very lightly grease a mini muffin tin with coconut oil. Then take spoonfuls of the mixture and press into the muffin tins. Make an indent in the middle to make the basket.
Cook for 15 minutes – 160c/320f/Gas 4. Cool on a wire rack
Enjoy with your filling of choice. They keep in the fridge for a couple of days unfilled and also freeze well (freeze unfilled).