Make your own granola from scratch and bake in a muffin tray for cute and healthy breakfast cups that deliver an early morning wow factor
Suitable for Gluten-free
Makes 12 cups
Prep time 15 minutes
Cook time 35 minutes
Nutrients per serving:
- 85g butter
- 175g porridge oats *
- 50ml maple syrup *
- ½ tbsp honey *
- 75g mixed small seeds
- 75g mixed nuts * finely chopped
- 40g cranberries * chopped
- ½ tbsp vanilla extract *
- 350g fat free yoghurt
- 40g mixed berries to decorate
Preheat the oven to 160°C/140°C fan/ gas mark 3.
On a baking tray, mix and spread out the oats, seeds and nuts and bake for 5-10 mins until starting to turn golden. Remove and combine in a large bowl with the cranberries.
Melt the butter with the maple syrup, honey and vanilla and then stir this through the oats mixture. Mix well until all the mixture is coated and then divide the mixture between a 12-hole muffin tray. Using a tablespoon, press down the mixture until firm and then using a teaspoon make a dip in the middle, working the mixture up the sides of the holes slightly to make a cup.
Bake the cups in the oven for 20-25 mins or until the granola is golden and appears crisp (just not wet and soft).
Allow the cups to cool for 30 mins in the tin and then remove carefully and cool completely on a wire rack. When they are cooled, fill the cups with Greek yoghurt and top with a mix of your favourite chopped fruit.