Description
These Breakfast Granola Cups are a delicious and healthy way to start your day. Made with rolled oats, nuts, seeds, and a touch of honey or maple syrup, they form a crisp, golden base that perfectly holds a creamy Greek yogurt and fresh mixed berries filling. Easy to prepare and customizable with your favorite nuts and seeds, these granola cups are ideal for a nutritious breakfast or snack.
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
Filling and Toppings
- 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 rolled oats, chopped nuts, shredded coconut, seeds, and salt. Toss well to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together honey or maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
- Coat Dry Ingredients: Pour the wet mixture over the dry ingredients. Mix thoroughly with a spatula until all dry ingredients are coated and the mixture becomes slightly sticky.
- Form Granola Cups: Spoon approximately 1/4 cup of the granola mixture into each muffin cup. Press firmly into the bottom and up the sides to create a cup shape with a well in the center for filling.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the granola cups are golden brown and feel firm to the touch.
- Cool in Tin: Remove the tin from the oven and let the granola cups cool completely on a wire rack while still in the tin, which will take at least 30 minutes.
- Remove Cups: Gently loosen the edges of each granola cup with a knife or spatula, then carefully lift each cup out of the muffin tin.
- Prepare Filling: While the cups cool, combine Greek yogurt and mixed berries in a bowl. Add a drizzle of honey or maple syrup if you want extra sweetness.
- Fill Granola Cups: Spoon the yogurt and berry mixture into the cooled granola cups, filling each generously.
- Add Toppings: Sprinkle extra granola, additional berries, or drizzle honey on top of the filled cups for added texture and flavor.
- Serve or Store: Serve the breakfast granola cups immediately or store them in the refrigerator for up to 2 days to enjoy later.
Notes
- You can customize the nuts and seeds according to your preference or what you have on hand.
- Use silicone liners for easier removal of granola cups and less mess.
- These granola cups can be made ahead and stored in an airtight container for up to 3 days before adding yogurt to maintain crispness.
- For a vegan option, use maple syrup instead of honey and a plant-based yogurt alternative.
- Ensure granola cups are completely cool before removing to prevent breaking.
