Who says granola needs to be served in a bowl with a spoon in hand? This adorable dessert plays by the nutritional rules and requires no apology for going from hand to mouth. The seedy granola cups can also serve as a make-ahead breakfast.
Sweet news
Most vanilla-flavored yogurt on store shelves is loaded with added sugars. A smart nutrition hack is to simply buy plain versions of yogurt and stir in your own vanilla extract flavoring.
Seedy Granola Cups with Vanilla-Scented Yogurt
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Ingredients
- 1 1/4 cups gluten-free quick-cooking oats
- 1/2 cup shelled sunflower seeds
- 1/3 cup ground flaxseed
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup chopped dried apricots
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large organic egg
- 1/3 cup honey
- 1/4 cup melted and cooled coconut oil
- 1 1/2 cups plain Greek or Skyr yogurt
- 2 tsp vanilla extract
- 1/3 cup cacao nibs (optional)
Instructions
- Preheat oven to 350 F.
- In large bowl, stir together oats, sunflower seeds, flaxseed, dried cranberries or cherries, apricots, cinnamon, and salt. In separate bowl, lightly beat egg and stir in honey and coconut oil. Add wet ingredients to dry and mix until everything is moist.
- Divide mixture among 12 standard-sized silicone or greased metal muffin cups. Using damp fingers, press mixture down and up the sides of each muffin cup to form bowl shapes. Bake for 20 minutes, or until edges have browned. Let granola cups cool for several minutes in muffin pan to firm up further before unmolding.
- Stir together yogurt and vanilla. To serve, add dollops of vanilla yogurt to granola cups and sprinkle on cacao nibs, if using.
Recipe Notes
Per serving: 217 calories; 6 g protein; 10 g total fat (5 g sat. fat); 28 g total carbohydrates (19 g sugars, 3 g fiber); 57 mg sodium
