Haskapa Oat Breakfast Cups

Haskapa Oat Breakfast Cups

Grab-and-go perfection: These oat breakfast cups bake Haskapa berry power into hearty baked oatmeal cups! Oats, milk, eggs, and Haskapa powder create portable, antioxidant-rich muffins for busy mornings.

Make-ahead, freezer-friendly, and naturally sweet—this healthy baked oats recipe supports brain health with anthocyanins. Customize with nuts or fruit!

Nutrient Amount Benefit
Calories 150 Sustained energy
Fiber 4g Gut health
Antioxidants Haskapa anthocyanins

Cognitive function 
Protein 5g Breakfast balance
Carbs 20g Fuel without crash

 

Recipe tips & variations

  • Vegan: Flax eggs, plant milk/oil.

  • Overnight oats style: Soak batter, bake fresh.

  • Flavors: Apple-cinnamon, choc-Haskapa.

  • Storage: Fridge 5 days; freeze 3 months. Reheat microwave.

Top make-ahead breakfast lists!

Why Haskapa in oat cups?

Haskapa berry powder infuses baked oatmeal cups with superior antioxidants, tart berry flavor, and memory support—elevating oats to superfood status without refined sugar.

HASKAPA OAT BREAKFAST CUPS

Servings

2

Prep Time

15 minutes

Category

Breakfast Oats

This delicious-looking recipe by food blogger @on_clouddine is perfect for a quick and easy breakfast to impress that's packed full of fruity goodness!

HASKAPA OAT BREAKFAST CUPS

Ingredients

  • 1 Banana

  • 2 Cups oats

  • 2tbsp Maple syrup

  • 1 Cup yoghurt (sub in your favourite dairy-free alternative to make it 100% vegan friendly)

  • 2tbsp Haskapa

  • Fresh strawberries/blueberries for topping (optional)

Directions

  1. Mash the banana roughly, using a fork

  2. Add the oats and 1tbsp maple syrup

  3. Form into cup shapes in a cupcake tray and bake at 170C for 10 minutes

  4. Meanwhile, whisk the yoghurt with the remaining maple syrup and add the Haskapa powder

  5. Spoon the yoghurt topping into the cooked oat cups and top with fresh fruit