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Healthy No-Bake Blueberry Oat Crumble Cups - Easy, Fresh, and Naturally Sweet

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Oat Crumble Base: 1 1/2 cups rolled oats (old-fashioned)
  • 1/2 cup chopped nuts (almonds, walnuts, or pecans)
  • 1/4 cup unsweetened shredded coconut (optional, for texture)
  • 2 tablespoons chia seeds or ground flaxseed
  • 1/4 teaspoon fine sea salt
  • 1/3 cup natural nut butter (almond, peanut, or cashew)
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons coconut oil, melted (or mild olive oil)
  • 1 teaspoon vanilla extract
  • For the Creamy Layer: 3/4 cup Greek yogurt (plain, 2% or full-fat) or coconut yogurt for dairy-free
  • 1–2 tablespoons honey or maple syrup, to taste
  • 1/2 teaspoon lemon zest (optional, but brightens flavor)
  • For the Blueberry Layer: 2 cups fresh or frozen blueberries
  • 1–2 tablespoons honey or maple syrup (adjust based on berry sweetness)
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds (to thicken)
  • 1/2 teaspoon vanilla extract
  • Equipment: Muffin tin, paper or silicone liners, mixing bowls, spoon, small saucepan (or microwave-safe bowl).

Method
 

  1. Prep the muffin tin: Line a 12-cup muffin tin with paper or silicone liners. This makes removing the cups easy and keeps them neat.
  2. Make the blueberry layer: In a small saucepan over medium heat, cook blueberries with honey, lemon juice, and vanilla for 3–5 minutes, stirring until the berries burst and get juicy. Remove from heat, stir in chia seeds, and let thicken for 10 minutes. If using frozen berries, cook 1–2 minutes longer.
  3. Mix the oat crumble base: In a large bowl, combine oats, chopped nuts, coconut, chia or flax, and salt. In a separate bowl, whisk nut butter, honey, coconut oil, and vanilla until smooth. Pour wet mixture over dry and stir until evenly moistened and clumpy.
  4. Press in the base: Divide about two-thirds of the oat mixture among the liners. Press firmly with the back of a spoon to create a compact base. A tight press helps the cups hold together.
  5. Stir the creamy layer: Mix yogurt with honey and lemon zest until smooth. Taste and adjust sweetness. Keep it thick so it doesn’t run.
  6. Assemble: Spoon a dollop of the yogurt mixture over each base (about 1 tablespoon), then top with a spoonful of the blueberry mixture. Use the remaining oat crumble to sprinkle over the top for a rustic finish. Press lightly so the crumble adheres.
  7. Chill to set: Refrigerate for at least 1–2 hours, or until the cups are firm and easy to unwrap. For faster setting, chill the blueberry layer while you prep the base.
  8. Serve: Enjoy straight from the fridge. For a cleaner bite, peel the liner gently and use a fork or eat by hand if well set.