Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 9 cups
Ingredients
Granola Cups
- 1 1/2 cups rolled oats
- 1/4 cup chopped pecans
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1/4 cup brown rice syrup
- 2 tablespoons olive oil
- 2 tablespoons almond butter
- 1/4 teaspoon fine grain sea salt
- 1/2 teaspoon vanilla
- fresh berries, for serving
Honey Lemon Greek Yogurt
- 2 cups plain Greek yogurt
- 2-3 tablespoons honey
- zest of 1 large lemon
Instructions
- Preheat the oven to 325. Lightly oil 9 muffin cups.
- In a mixing bowl, combine the oats, pecans, sunflower seeds, and sesame seeds.
- In a small saucepan over medium low heat, whisk together the brown rice syrup, olive oil, almond butter, and salt until smooth. Remove from heat and whisk in the vanilla.
- Pour the wet ingredients into the dry and stir until well combined and the oat mixture is evenly coated.
- Divide mixture into 9 muffin cups. Using a small piece of parchment paper and hands, press the granola into the bottom and up the sides of the muffin cup. (The back of a small spatula also helps too.)
- Bake for 20-25 minutes, until the edges start to become golden. Check on the granola cups about halfway through the baking time. If the cups seem to be collapsing a bit, simply re-press the granola back up the sides.
- Allow granola cups to sit for 2 minutes. While they are still warm, run a paring knife around the edges to loosen from the tin. As soon as the cups feel solid, gently remove granola cups from the tins and cool on a wire rack. Serve with honey lemon Greek yogurt and fresh berries.
Honey Lemon Greek Yogurt
- While the cups are baking, whisk together the yogurt with the lemon and honey to taste. Chill in the refrigerator until ready to serve.
Notes
Inspired by Cooking Light