Description
Delicious and healthy Breakfast Granola Cups made with rolled oats, nuts, seeds, and sweetened with honey or maple syrup. These granola cups are baked to a golden crisp and filled with creamy Greek yogurt and fresh mixed berries, making a perfect nutritious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 3 cups rolled oats (not instant)
- 1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup seeds (pumpkin, sunflower, chia, or flax)
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
For Filling and Topping
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
- Optional: a drizzle of honey or maple syrup for extra sweetness
- Optional: a sprinkle of granola for topping
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (160°C). Grease a 12-cup muffin tin thoroughly with cooking spray or melted coconut oil, or use silicone liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped nuts, shredded coconut, seeds, and salt. Toss them together to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
- Coat Dry Ingredients: Pour the wet ingredients over the dry ingredients. Using a spatula, mix everything until the dry ingredients are completely coated and the mixture becomes slightly sticky.
- Fill Muffin Cups: Spoon about 1/4 cup of the granola mixture into each muffin cup. Press firmly into the bottom and up the sides of each cup to form a well-like shape suitable for holding the filling.
- Bake Granola Cups: Place the muffin tin in the oven and bake for 18-22 minutes, or until the granola cups turn golden brown and feel firm to the touch.
- Cool in Tin: Remove the muffin tin from the oven and allow the granola cups to cool completely in the tin on a wire rack, which should take at least 30 minutes.
- Remove from Tin: Once cooled, gently loosen the edges of each cup using a knife or spatula. Carefully lift each granola cup out of the muffin tin without breaking.
- Prepare Filling: While the granola cups are cooling, combine Greek yogurt and mixed berries in a bowl. If desired, add a drizzle of honey or maple syrup for extra sweetness and mix gently.
- Fill Granola Cups: Spoon the yogurt and berry mixture into each cooled granola cup, filling them generously.
- Add Toppings: Sprinkle extra granola, fresh berries, or drizzle additional honey or maple syrup on top of the filled granola cups for added flavor and texture.
- Serve or Store: Serve the granola cups immediately for the best texture, or store them in the refrigerator for up to 2 days for a convenient prepared breakfast or snack.
Notes
- You can customize the nuts and seeds to your preference or dietary restrictions.
- For a vegan version, use maple syrup instead of honey, and substitute Greek yogurt with a plant-based yogurt.
- Ensure the granola cups are completely cool before removing from the tin to prevent breakage.
- Leftover granola cups can be stored in an airtight container at room temperature for up to 3 days, but filling with yogurt is best fresh or kept refrigerated.
- Feel free to add spices like cinnamon or nutmeg to the granola mixture for extra warmth and flavor.
