Preheat oven to 180 degrees celsius. Add the oats, coconut, rice malt, cinnamon, and oil if using, to a blender or food processor.
Blend on high until crumbly, sticky and combined together. Cut long 1cm wide strips of baking paper, to help remove the cups from the tray once baked. Place the strip into the muffin pan or mini tart pans and press the mixture into the pan, pressing it around the sides and leaving room in the centre for filling.
Bake in the oven for 8-10 minutes, until lightly golden. Remove from the oven, set for 5 minutes and then transfer the cups to a cooling rack.
Once cooled, spoon coconut yogurt in the centre of each cup and top with berries. You can prepare the cups in advance, keep them in the fridge and add the filling before you eat it.
