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.
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)
Directions
Preheat oven to 350 F (180 C).
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.
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.
Stir together yogurt and vanilla. To serve, add dollops of vanilla yogurt to granola cups and sprinkle on cacao nibs, if using.
Each serving contains: 217 calories; 6 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 28 g total carbohydrates (19 g sugars, 3 g fibre); 57 mg sodium
