Vegan & Gluten-free Pineapple Dark Chocolate Oat Cups

Hello everybody! I've done another oat cup recipe because they are just SO easy to put together, super convenient on a busy morning, and full of fibre and nutrients that will keep you full for hours! 

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This pineapple dark chocolate combo is actually life changing, I don't know why I hadn't thought of putting the two together before! I used 90% dark chocolate here, which offers a perfect balance with the sweetness of the pineapple. These are also gluten free because I used buckwheat flour, and can I just say that buckwheat flour is my new fav thing!

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Buckwheat has immensely high fibre levels and has higher levels of minerals such as iron, magnesium, phosphorus, copper and manganese than most other cereals. The minerals present in buckwheat are easily absorbed in our bodies as well, whereas in other cereals they are not. 

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And now onto my favourite topic... Antioxidants!! Buckwheat is chock-full of these all-important compounds. They provide buckwheat with anti-inflammatory properties, lower the risk of cancer and heart disease, and it has the richest source of the antioxidant D-chiro inositol which helps maintain proper blood sugar levels! As it is one of the most nutrient-dense cereal grains out there, I believe it is certainly worth giving it a try. You can learn more about buckwheat here if you are interested.

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*makes 12



1/2 cup buckwheat flour

1 1/2 cup rolled oats

2 tbsp chia

1 tbsp maca root powder

3/4 cup almond milk

1 large ripe banana

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

1 cup chopped fresh pineapple

1/4 cup chopped dark chocolate (I used 90%)

Honey granola for topping (optional)


Mix together dry ingredients: Maca root powder, chia seeds, oats, buckwheat flour, and baking powder until combined.

In a a separate bowl, mash the ripe banana and whisk in the almond milk, honey, vanilla, and coconut oil.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the pieces of pineapple and dark chocolate, being sure not to mix too much. I saved some dark chocolate for topping as well.

Let this mixture sit for about 10 minutes, allowing the chia to bind the mixture. While waiting, preheat your oven to 200°C.

Grease a 12 muffin tin and scoop about 1/4 cup of the mixture at a time. Sprinkle some granola and pieces of dark chocolate on top if you wish and pop the tin in the oven for 20 minutes.

Allow to cool for 10 minutes in the tin and cool completely before eating, enjoy!