| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 12 to 18 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 12 to 18 servings |
Ingredients
- Nonstick cooking spray, for spraying the muffin tin
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup pecans, coarsely chopped
- 1/2 cup hulled raw sunflower seeds
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons maple syrup
- Kosher salt
- 2 cups Greek yogurt
- 4 cups blueberries
- 12 to 18 sprigs fresh mint
Instructions
- Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
- In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
- In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 157 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 5 mg |
| Sodium | 246 mg |
| Serving Size | 1 of 16 servings |
| Calories | 157 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 5 mg |
| Sodium | 246 mg |
Reviews
I was so surprised how these granola cups did not work. Fell apart.
Can you use muffin cups to help them hold together better?
As soon as you add the yogurt, they fall apart. Lovely taste, but they need to be crisper and hold together better
Really enjoyed these – however I felt that the recipe need to be doubled or a little more oats added to the amount, because it did not fill up my muffin tins completely like in the picture. However, I did make them as a breakfast treat for me for the work week, which I highly recommend. My only suggestion (if you do this) is not to put the yogurt on top overnight as it will make the granola soggy. I also subbed the maple syrup (or you could sub for the honey or both) coconut oil to make it a little healthier and not as sweet. Also added some cinnamon for a little more flavor!
Mine didn’t hold together! They tasted great but I wish they stayed in there shape. What did I do wrong?
Can these be frozen? They look yummy
Loved these healthy treats!
Made these!!!! So easy and wonderful!!!!
Awesome recipe. I left out sunflower seeds and added almonds and walnuts to the mix. Healthy breakfast and snacks for the family.
Very easy and super flavorful!!!