Granola Yogurt Cups (Vegan, Gluten Free)
Fun and easy baked granola cups filled with yogurt and fresh fruit.
Ingredients
- 2 cups rolled oats, gluten free if needed
- 1/2 cup runny almond butter, or nut butter of choice*
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch sea salt
- yogurt, for topping
- fresh berries, for topping
Instructions
- Preheat the oven to 350℉. Lightly oil 8 muffin molds with coconut oil.
- In a medium sized bowl add the oats, cinnamon and sea salt. Stir to combine.
- In small bowl whisk together the melted coconut oil, almond butter, maple syrup and vanilla extract. Pour into the dry ingredients and stir until combined.
- Fill each muffin tin with the mixture. Wet your fingers and press it evenly against the sides of the tin to form a cup shape.
- Bake for 15-17 minutes, until the edges start to turn a golden brown. Let them cool in the muffin tin for at least 15 minutes. Use a butter knife to gently wiggle them out. They should pop out quite easily. Place them on a cooling rack until completely cooled.
- Once cooled, fill them with yogurt and top with fresh fruit. Serve immediately. Keep the unfilled granola cups sealed in the fridge for up to 1 week. Enjoy!
Notes
* If your almond butter is not runny add some vegetable oil and stir to combine.
Nutrition
Serving: 1 granola cup | Calories: 378kcal | Carbohydrates: 50g | Protein: 11g | Fat: 16g | Sodium: 6mg | Potassium: 355mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 3mg