Why put granola on your yogurt when you can put yogurt on your granola? Yup, we are turning your world upside down (or inside out?) with these nutritious and bite-sized granola cups. Made with oats, shredded coconut, almond flakes and honey, each cup comes in at just 115 calories. They stay fresh for up to five days in a sealed container, so make a batch on Sunday and you’ll have breakfast in the bag for the week! Top ’em with low-fat yogurt and fresh berries for breakfast, or a scoop of frozen yogurt if you’re hankering for a healthy dessert.
Coconut-Honey Granola Cups Recipe
Makes 6 granola cups
Prep time: 10 minutes + 30 minutes resting time
Cook time: 10 minutes
3/4 cup gluten-free oats
1/4 cup unsweetened shredded coconut
2 tablespoons almond flakes
1/2 tablespoons gluten-free flour
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons coconut oil, melted
- Lightly grease six wells in a muffin tray.
- In a bowl, combine the oats, shredded coconut, almond flakes, flour and cinnamon.
- In a separate bowl, whisk together the vanilla extract, honey and coconut oil. Pour the liquid over the dry ingredients and stir until well combined.
- Split the mixture evenly among the muffin wells. Firmly press the oats down against the bottom and sides so that they are well-packed.
- Preheat the oven to 350° F. Place the muffin tin in the fridge for 30 minutes, or until cups are firm.
- Bake the granola cups for 10 to 12 minutes until they become golden in color. Allow to completely cool before removing from the muffin tray. Serve topped with yogurt and fruit.
For more breakfast ideas, check out these 9 Breakfast Cookie Recipes. Yes, cookies!