Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
 
Prep time
Cook time
Total time
 
Serves: 9 cups
Ingredients
Granola Cups
  • 1½ cups rolled oats
  • ¼ cup chopped pecans
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • ¼ cup brown rice syrup
  • 2 tablespoons olive oil
  • 2 tablespoons almond butter
  • ¼ teaspoon fine grain sea salt
  • ½ 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
  1. Preheat the oven to 325. Lightly oil 9 muffin cups.
  2. In a mixing bowl, combine the oats, pecans, sunflower seeds, and sesame seeds.
  3. 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.
  4. Pour the wet ingredients into the dry and stir until well combined and the oat mixture is evenly coated.
  5. 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.)
  6. 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.
  7. 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
  1. 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
Recipe by at https://dev.gatheranddine.com/muffin-tin-granola-cups-lemon-greek-yogurt-berries/