We can’t stay still in bed when the notion of a delicious meal crosses our minds. We suggest these delicious and utterly straightforward granola cups for breakfast if you use January to eat fewer pancakes or servings of scrambled tofu. We put a vegan blueberry yoghurt in our glasses and added pears and nuts on top. Of course, you can adjust this based on the time of year.
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1/4 cup honey
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 1/2 cup fresh blueberries
- Optional toppings: additional blueberries, shredded coconut, chopped nuts
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the rolled oats, almond flour, honey, melted coconut oil, and vanilla extract. Stir until well combined and the mixture becomes sticky.
- Lightly grease a muffin tin with cooking spray or coconut oil.
- Spoon the granola mixture into each muffin cup, pressing it down and up the sides to create a cup shape.
- Bake in the preheated oven for about 12-15 minutes or until the edges turn golden brown.
- Remove the granola cups from the oven and let them cool completely in the muffin tin.
- Once cooled, carefully remove the granola cups from the muffin tin.
- Fill each granola cup with a spoonful of plain Greek yogurt.
- Top the yogurt with fresh blueberries and any additional toppings you prefer, such as shredded coconut or chopped nuts.
- Serve immediately and enjoy!
Nutrition Facts
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrate: 27g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 9g
