Who says granola needs to be served in a bowl with a spoon in hand? This adorable dessert plays by the nutritional rules and requires no apology for going from hand to mouth. The seedy granola cups can also serve as a make-ahead breakfast.
Sweet news
Most vanilla-flavoured yogurt on store shelves is loaded with added sugars. A smart nutrition hack is to simply buy plain versions of yogurt and stir in your own vanilla extract flavouring.
Seedy Granola Cups with Vanilla-Scented Yogurt
Ingredients
- 1 1/4 cups (310 mL) quick-cooking oats
- 1/2 cup (125 mL) shelled sunflower seeds
- 1/3 cup (80 mL) ground flaxseed
- 1/2 cup (125 mL) dried cranberries or dried cherries
- 1/2 cup (125 mL) chopped dried apricots
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 1 large organic egg
- 1/3 cup (80 mL) honey
- 1/4 cup (60 mL) melted and cooled coconut oil
- 1 1/2 cups (350 mL) plain Greek or Skyr yogurt
- 2 tsp (10 mL) vanilla extract
- 1/3 cup (80 mL) cacao nibs (optional)
Nutrition
Per serving:
- calories217
- protein6g
- fat10g
- saturated fat5g
- trans fat0g
- carbohydrates28g
- sugars19g
- fibre3g
- sodium57mg
Directions
01
Preheat oven to 350 F (180 C).
02
In large bowl, stir together oats, sunflower seeds, flaxseed, dried cranberries or cherries, apricots, cinnamon, and salt. In separate bowl, lightly beat egg and stir in honey and coconut oil. Add wet ingredients to dry and mix until everything is moist.
03
Divide mixture among 12 standard-sized silicone or greased metal muffin cups. Using damp fingers, press mixture down and up the sides of each muffin cup to form bowl shapes. Bake for 20 minutes, or until edges have browned. Let granola cups cool for several minutes in muffin pan to firm up further before unmoulding.
04
Stir together yogurt and vanilla. To serve, add dollops of vanilla yogurt to granola cups and sprinkle on cacao nibs, if using.
Matthew Kadey, MSc, RD
Matthew Kadey, MSc, RD, is a nutrition writer and recipe developer. He’s also the author of Rocket Fuel and Muffin Tin Chef.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.