Yogurt Granola Cups (Print Version)
# Ingredients:
→ Base for Granola Cups
01 -
2 tablespoons of honey or maple syrup
02 -
½ a teaspoon vanilla extract
03 -
¼ teaspoon ground cinnamon
04 -
¼ cup flaked coconut pieces
05 -
¼ cup roasted sunflower seeds
06 -
¼ cup softened butter
07 -
2 cups plain rolled oats
08 -
½ cup of wheat germ
09 -
¼ cup packed dark brown sugar
10 -
2 tablespoons of flaxseeds
→ Filling Options
11 -
1½ cups of chopped fruit or mixed berries
12 -
1 cup low-fat yogurt
# Instructions:
01 -
Mix rolled oats, wheat germ, sunflower seeds, coconut, and flaxseeds in a big bowl. Melt butter with brown sugar, honey, and cinnamon in a small pot over medium heat, stirring until the sugar disappears. Turn off the heat and add vanilla. Pour the buttery mix over the oats, making sure everything's coated well. Chill in the fridge while covered until cool.
02 -
Turn your oven to 325°F (165°C). Grease a 12-cup muffin pan lightly. Wet your hands and press the cooled granola mix firmly into the bottom and sides of the muffin cups. Pop it in the oven for 15 minutes or until the edges look golden. Check for puffing during cooking—if it happens, gently press the centers flat with a small spoon. Let the pan cool on a wire rack before removing the cups carefully.
03 -
Fill the baked and cooled cups with yogurt, then pile on some fresh fruits or berries before serving.
# Notes:
01 -
If prepping in advance, stack granola cups between wax paper in a sealed container. They’ll stay good in the fridge for 3 days or the freezer for 3 months. Bring frozen ones to room temperature before adding toppings.