These vegan cranberry and oatmeal cups make the perfect grab and go breakfast or snack. Packed with pumpkin and sunflower seeds, these are not too sweet and make a nice change from porridge or bars.

Preheat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.

Make the chia egg by mixing together 1 tbsp of ground chia seeds and 3 tbsp water. Set aside.

Melt the coconut oil in a pan.

In a bowl mix together the dry ingredients : oats, flour, baking powder, cinnamon, salt, cranberries, sunflower seeds and pumpkin seeds.

Mash banana in a bowl. Add maple syrup, cooled coconut oil, vanilla extract and chia egg. Mix well together.

Mix banana mixture with the dry ingredients until all is well combined.

Grease a 12-hole muffin tin with some extra coconut oil.

Carefully spoon the oatmeal cup mixture into each muffin hole pressing with a spoon so it is densely packed. Each hole should be filled to full height.

Add toppings, pressing them gently into each cup.

Place in the oven for about 20-25 min until golden.

Once done, let cool down the oatmeal cups in the tin. When cold, carefully remove each one with a sharp knife.

These baked oatmeal cups will keep for 5 days in an airtight container.