Granola Breakfast Cups with Yogurt and Berries
Servings: cups
These Granola Breakfast Cups are the most delicious way to eat granola! Instead of just sprinkling granola over a dish of yogurt and berries, this version turns the granola into the cup itself. Your kids will want to eat these every day!
Ingredients
- 2 cups rolled oats
- 1/4 cup mashed ripe banana (about half a banana mashed)
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup Greek yogurt or regular yogurt (plain, vanilla or sub in desired flavor)
- 1/2 cup mixed berries (or other desired fruit)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with 9 paper liners or silicone muffin cups. Alternatively, you can grease a muffin tin with non-stick cooking spray or coconut oil. This is an important step as this will help you get the granola cups out much more easily.
- In a large bowl, mash the banana, then add the peanut butter, maple syrup, and vanilla. Stir to combine, then add in the oats, cinnamon and salt. Mix until combined (it helps if you use your hands). Allow mixture to sit for 5 minutes.
- Divide the granola mixture evenly between the 9 muffin holes.
- Next, use the back of a tablespoon to shape the granola mixture into little cups, forming a hollow center. It helps if you wet the back of the spoon with a bit of water to prevent the mixture from sticking to the spoon.
- Bake the granola cups in the oven for 18-20 minutes.
- Allow the cups to cool for at least 30 minutes before removing them from the muffin pan. Otherwise, they might fall apart.
- When they're ready to be removed from the muffin pan, carefully pop them out of the liners or silicone cups or gently slide a paring knife along the edges of the cups, to loosen them from the muffin tin.
- Fill them with yogurt and top with mixed berries or other desired fruit. Serve and enjoy!
Notes
- Paper liners or silicone baking cups work best for this recipe to allow you to easily remove the granola cups from the muffin tin. You can use a well-greased muffin tin as well, but the cups may be more likely to stick and potentially break when trying to remove them.
- Be sure to allow the granola cups to fully cool before removing them from the tin to give them time to firm up.
- You can use any type of yogurt to fill these peanut butter granola cups. We like to use a low sugar vanilla Greek yogurt, but feel free to sub in your favorite.
- I cut little hearts out of strawberries using a mini cookie cutter to add some extra cuteness, but you can easily just top with chopped strawberries, blueberries, and raspberries or other fruit of choice.
Nutrition
Calories: 195kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 202mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
