This one is simple and speedy for a delicious, aesthetic breakfast. The saffron brings out a beautiful orange colour and unique taste ⠀⠀
Breakfast Yoghurt Cookie Cups ⠀⠀

Ingredients ⠀⠀
For the cookie cup

  • 50g oat flour
  • 40g coconut flour
  • 4 tsp (20ml) date syrup
  • 35g melted coconut oil
  • Pinch of salt ⠀⠀

For the filling ⠀⠀⠀⠀⠀⠀

  • 5 tbsp coco or soya yoghurt
  • 1-2 tbsp date syrup
  • Chopped strawberries and bananas
  • Pinch of cinnamon
  • Pinch of saffron ⠀⠀


  1.  Melt the coconut oil
  2. Mix together all the cookie cup ingredients until a dough forms
  3. Roll the dough into 1.5cm balls and press into moulds / mini muffin cases (I used 3-4cm liners)
  4. Freeze the cookie cups whilst you make the filling
  5. For the filling, mix the yoghurt and date syrup
  6. Fill the cookie cups with yoghurt and decorate with toppings of your choice
  7. If you can resist, store these delicious breakfast treats in the fridge for 2-3 days

Recipe and images courtesy of Pris Puddings 

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