Recipe: Oat Biscuit Cups

These delicious little oat biscuits filled with caramelized apple are super-versatile. I would happily eat them for breakfast, or dessert, they are chewy, moreish, and delicious, and something that will travel well for a lunch box. These little cups are baked as regular cakes, then, using a smaller cylinder shaped object, once cooked the centre, part is gently pressed down to create the cup shape. I used a small vanilla extract bottle, which was lightly rubbed with a tiny bit of oil. 

Oat Biscuit Cups filled with Caramelized Apple and Cinnamon

Ingredients

113g unsalted butter

100gr brown sugar

50gr caster sugar

1 egg

½ tsp vanilla extract

78g rolled oats

75gr flour

½ tsp baking powder

¼ tsp cinnamon

¼ tsp salt

Method:

• Pre-heat the oven to 175C.
• You need a 12-hole muffin tray for these, ideally non-stick.
• Lightly grease the bottom and sides of each muffin shape.
• Beat the butter and sugar on high speed until light and fluffy.
• Remember to scrape the bottom and sides so everything gets mixed in.
• Once the butter is light and fluffy add the egg and beat in.
• In a separate bowl, sift together the flour, salt, baking powder and cinnamon.
• Stir in the oats, then add the dry mix to the creamed butter, mix well.
• Spoon the mixture evenly between the 12 muffin shapes and press down gently.
• Bake until puffed and golden, and looking cooked, 18 to 20 minutes.
• Once they are cooked, press the centres down gently then allow to cool in the tin for 10 minutes before freeing and lifting onto a wire rack to cool completely.

Caramelized Apples

Ingredients

4 Granny Smith apples

2 to 3 tbsp. golden caster sugar

1 tbsp. butter

Grated zest of 1 lemon

½ tsp cinnamon

¼ tsp freshly grated nutmeg

Method:

• Peel and core the apples, then cut into small dice.
• Gently heat a non-stick frying pan, add a tablespoon or so of sugar (just enough to finely coat the base of the pan).
• Cook gently, the sugar will melt and become clear then turn to golden caramel.
• Add about half the apples — don’t overcrowd the pan.
• The caramel will seize a bit, toss the pan so the apples start to get coated, add a tsp. or two of butter and cook until the apples become tender and coated in caramel.
• Add some of the spices and lemon zest.
• Scrape out onto a tray to cool and repeat with the other half of the apples.
• Mix both lots up well, serve warm or cooled.
• I prefer cooled, pile into the little oat biscuit cups and top with a little Greek yogurt (optional).