We love granola, it’s full of great things like fibre, fat and protein. So we wanted to play around with different ways to make granola. Pressing it into a muffin pan and baking little cups, that are perfect for holding fruit and yogurt sounded like a good idea to us. Make them on a Sunday night and they’re perfect for filling at breakfast, as an alternative to the usual cereal and milk menu.
Makes: 12 Granola Cups
Prep Time: 5 minutes
Cooking and Cooling Time: 20 minutes
- 230g / 1 ½ cup rolled oats
- 60g / ½ cup sweetened shredded coconut
- 23g / ¼ cup sliced hazelnuts or almonds
- 40g / 3 tablespoons brown sugar
- 60g / 3 tablespoons maple syrup
- 40g 3 tablespoons Crystal Margarine, melted, plus extra for greasing
- 500g / 2 cups greek style yogurt, any flavour
- 300g / 2 cups fresh berries, washed and dried
- Preheat your oven to 350F (180C).
- In a large mixing bowl, combine all the ingredients, tossing them until evenly coated.
- Prepare a 12 cup muffin tin, by lightly coating the cups with a thin layer of Crystal Margarine.
- Divide the mixture into a the prepared muffin tin. Press the mixture into the shape of the muffin tin, making sure that it comes up the side creating a bowl shape.
- Bake for 10 minutes, until the granola is golden brown across the whole cup. If you find your edges are turning dark too quickly, reduce your heat to 325F (170F).
- Remove the cups from the oven and allow them to cool for 10 minutes, before you gently remove them from the pan with a sharp knife. If you find they are still sticking a little to the pan, try placing them into the oven for 2 to 3 minutes, just to help loosen the cups.
- Once you’re ready to serve fill the cups with a healthy portion of yogurt and top with fresh berries.
- If you’re having troubles keeping the granola up the sides of your muffin tin, first, do your best to get the mixture up the sides. Next allow the mixture to bake for 5 minutes. Remove the pan from the oven, and using a lightly greased tablespoon, press the mixture up the sides. Return the pan to the oven and continue baking until golden brown. Because the sugar mixture has started to get thicker, the granola is more likely to hold its shape.
- Try making a double batch of these granola cups, then store them in an airtight reusable container for up to a week, allowing you to serve these bowls any day of the week.