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Breakfast granola cups recipe

Breakfast granola cups recipe


  • Recipes
  • Dish type
  • Breakfast
  • Granola

Breakfast granola cups, filled with yoghurt and topped with your favourite fresh fruit, will be the star your next brunch gathering!

The Gruntled Gourmand

2 people made this

IngredientsServes: 6

  • 4 tablespoons mashed banana
  • 4 tablespoons honey
  • 1/2 teaspoon almond extract
  • 100g rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 725g yoghurt

MethodPrep:15min ›Cook:10min ›Extra time:1hr20min › Ready in:1hr45min

  1. Grease 6 muffin cups.
  2. Whisk banana, honey and almond extract together in a bowl until smooth. Whisk oats, cinnamon and salt together in another bowl. Stir oat mixture into banana mixture until evenly combined. Press mixture into the base and up the sides of the prepared muffin cups. Chill in the fridge until firm, 1 to 2 hours.
  3. Preheat oven to 180 C / Gas 4.
  4. Remove muffin cups from fridge and press each firmly into the base and sides of the muffin cups again.
  5. Bake in the preheated oven until set, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups.
  6. Fill each cooled cup with yogurt to serve.

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Audrey Mirabito

Honey, oatmeal, and peanut butter. Yup, that's all you need. Line a 9x9 sized pan with foil and spray with non-stick. Combine the ingredients and melt the ingredients in a pan over the stove. Then transfer the smooth mixture onto the sprayed pan, cut into slices, and refrigerate. Goodbye, bland store-bought granola bars.


Breakfast Granola Cups

Ingredients

  • 1/4 cup applesauce or mashed banana
  • 1/4 cup agave or honey (vegans: use agave)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup rolled oats
  • yogurt of choice OR any of my 35+ healthy pudding recipes

Instructions

Grease a muffin tin or mini muffin tin, and set aside. Whisk together the first three ingredients in a bowl. In a separate bowl, stir together all remaining ingredients. Combine the bowls, stirring until evenly mixed. Portion the batter into the muffin cups, pressing up the sides. It may look a little crumbly, but that will be remedied by the next step. Put the muffin tray in the fridge for at least an hour. Then preheat the oven to 330 F. Take the muffin tin out and press the sides very firmly again. Bake granola cups 12 minutes, take out and press the sides into the muffin tins again with a spoon. To prevent crumbling, let sit 20 minutes before attempting to remove from the tins. These can also be frozen and thawed, if desired.


Granola Cups with Banana CreamVegan, Gluten Free, Dairy Free, Sugar Free

Makes About 9 granola cups topped with banana cream

Ingredients

Granola Cups

1-1/2 cups gluten free rolled or old fashioned oats

1 ripe banana, peeled and mashed

3 tablespoons coconut oil

3 tablespoons maple syrup, raw honey, or sweetener of choice

1/2 cup toasted pecans, chopped

1/4 cup toasted almonds, chopped

Banana Cream

1 cup cashews, covered in water and soaked overnight

1 tablespoon maple syrup, raw honey, or sweetener of choice

Instructions

Place all granola cup ingredients in a bowl and mix until combined. Spray a muffin tin with non-stick spray and scoop a dollop of the granola mixture into each compartment. You should have enough mix to cover the bottom in a thin layer, as well as the sides. Wet your fingers to press down to form the cups, making them as thin as possible, but ensuring to cover all sides. Place in oven for 15-20 minutes, or until brown and crisp. Remove from oven and place the muffin tin on a wire rack and allow to cool before taking out the individual cups with a knife.

Place all of the banana cream items in a Vitamix or high speed blender and blend till smooth. Adjust the water accordingly. I prefer a thicker yogurt-like consistency.

Once the cups are cool, remove from the tin, top with banana cream and additional fresh fruit. Keep the additional cups in an air tight container in the refrigerator.


Meal Prep Suggestions

If you plan to use this recipe for meal prep, I recommend keeping the filling and granola cups separate.

You can freeze the unfilled granola cups for up to three months or keep them in the fridge for up to five days. Then just before serving, filling them with your yogurt and fruit. That way, the cups won't become soggy.


How to Make No Bake Peanut Butter Granola Cups:

To make Peanut Butter Granola Cups in a bowl combine granola, chopped peanuts, peanut butter and honey.

Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for a few minutes, until the cups are firm.

Then melt peanut butter and pour int the center of each granola cup. Now, freeze again until firm. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill, until chocolate has set.


Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min

Ingredients:

4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries

Directions:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.


Fruit on the Bottom Yogurt Cups

Yield Makes 1, but can easily be scaled up to make a week's worth

  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • balanced
  • gluten-free
  • wheat-free
  • soy-free
  • egg-free
  • low-sodium
  • red-meat-free
  • Calories 65
  • Fat 2.0 g (3.1%)
  • Saturated 1.3 g (6.4%)
  • Carbs 9.9 g (3.3%)
  • Fiber 0.4 g (1.5%)
  • Sugars 6.1 g
  • Protein 2.3 g (4.5%)
  • Sodium 31.2 mg (1.3%)

Ingredients

fresh fruit, such as chopped strawberries or peaches, blueberries or raspberries

granola or toasted nuts (optional)

Instructions

Spoon half of the yogurt in a half-pint jar. Add the fruit and drizzle with the jam. Spoon the remaining yogurt on top. Sprinkle over the granola or nuts, if using. Seal the jar and pack it up for work or school, or enjoy it immediately.

Recipe Notes

Storage: The yogurt cups will keep, sealed in their jars, for up to 1 week.


Breakfast granola recipe

A DIY granola recipe, packed full of healthy bits 'n pieces including sesame seeds, bran, walnuts and Medjool dates. Serve with Greek yoghurt and fresh fruit.

Ingredients

  • 100 g organic bran
  • 150 g organic jumbo porridge oats
  • 25 g sesame seeds
  • 100 g walnuts
  • 1 tbsp sunflower oil
  • 5 tbsp maple syrup
  • 100 g ready-to-eat mixed fruit, such as Medjool dates and cherries
  • 3.5 oz organic bran
  • 5.3 oz organic jumbo porridge oats
  • 0.9 oz sesame seeds
  • 3.5 oz walnuts
  • 1 tbsp sunflower oil
  • 5 tbsp maple syrup
  • 3.5 oz ready-to-eat mixed fruit, such as Medjool dates and cherries
  • 3.5 oz organic bran
  • 5.3 oz organic jumbo porridge oats
  • 0.9 oz sesame seeds
  • 3.5 oz walnuts
  • 1 tbsp sunflower oil
  • 5 tbsp maple syrup
  • 3.5 oz ready-to-eat mixed fruit, such as Medjool dates and cherries
  • 6 tbsp fresh blueberries
  • 1 pear, cored and chopped
  • 1 apple, cored and chopped
  • 2 kiwis, peeled and chopped
  • 1 tub of low-fat organic Greek yogurt
  • 6 tbsp fresh blueberries
  • 1 pear, cored and chopped
  • 1 apple, cored and chopped
  • 2 kiwis, peeled and chopped
  • 1 tub of low-fat organic Greek yogurt
  • 6 tbsp fresh blueberries
  • 1 pear, cored and chopped
  • 1 apple, cored and chopped
  • 2 kiwis, peeled and chopped
  • 1 tub of low-fat organic Greek yogurt

Details

  • Cuisine: English
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180C, gas mark 4. Mix together the bran, oats, sesame seeds and walnuts in a non-stick roasting tin.
  2. Drizzle over the oil and maple syrup, tossing until evenly coated. Bake for 15-20 minutes, stirring halfway through, until crisp and crunchy. Remove from the oven and allow to cool.
  3. Stir the ready-to-eat fruit into the cooled granola and store in an airtight container until required. This will keep very happily for a couple of weeks.
  4. To serve, put a couple of heaped tablespoons of the granola into the bottom of four bowls then mix in the fresh fruit and top with the yogurt mixture.

Recipe taken from the Discover Organic cookbook, created by Organic UK.

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Comments

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  • Store granola in a sealed bag or container at room temperature for up to 2 weeks.
  • You can also store granola in the freezer for up to 3 months. When ready to use, let it sit at room temperature for 12 hours. The granola will loose a little of it’s crunch over time, but the flavor stays sharp.
  • By Itself: I love snacking on this granola by the handful. Especially when I’m craving something sweet, or need a little afternoon pick-me-up.
  • With Wallaby Organic Whole Milk Yogurt: Protein-packed and the best cooling, creamy compliment to crunchy granola.
  • Over Pancakes or Waffles: Sprinkle some protein granola + fresh fruit over homemade pancakes or waffles for a texture-loaded breakfast.
  • In Trail Mix: Add a handful of chocolate chips and dried fruit to the granola and you have a better-than-store-bought trail mix to satisfy all your snacking needs.


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