What’s the story with these crunchy granola cups? I taught a cooking class all about holiday brunches back in December. In addition to monkey bread and crepes, I also showed the class how to make granola cups to fill with yogurt and fruit. I had used someone else’s recipe, and it was fine, but I had promised myself that I would develop a better, tastier, crunchier granola cup. This weekend, I finally did just that. I pulled out my Grammy’s famous Oat Crunch Granola recipe and made a few minor adjustments in order to get these super crunchy, slightly sweet, nutrient-packed cups. Then, I loaded them with my all-time favorite yogurt of life, Greek Gods’ Honey Vanilla (no, they are not paying me to say this…they don’t even know I exist), fresh kiwi and mint. You could use any combo of fresh fruit, but something about kiwi and mint with the vanilla honey yogurt is unique and refreshing.
Here’s how I whip these little guys up in just two minutes.
Crunchy Granola Cups
Here’s to some fun spring brunches and being the hostess with the mostess!
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Crunchy Oat Granola Cups with Yogurt
- Total Time: 2 hours 15 mins
- Yield: 12 cups 1x
Description
Granola in the form of crunchy cups filled with fresh yogurt, fruit and mint
Ingredients
- 1/2 cup of raw or brown sugar
- 1/2 teaspoon sea salt or plain salt
- 1/2 cup of canola oil
- 1/4 cup of water
- 1/2 teaspoon of almond flavor
- 2 cups of regular oats
- 1.5 cups wheat flakes (Wheaties)
- 1/2 cup of wheat germ (can sub 1/2 cup of nuts or sunflower seeds)
- ½ cup of coconut
- 2 Tbs chia seeds
Instructions
- Combine sugar, water, oil, salt and almond extract into a bowl and mix until the sugar is somewhat dissolved.
- Add in oats, wheat germ, wheat flakes, coconut, and chia seeds and mix with the liquid until fully covered.
- Separate the wet granola into 12 standard muffin cups, pressing the mixture up to the sides to make a well in each cup.
- Bake at 200F for 1.5 to 2 hours.
- Remove the cups carefully from the tin once they’ve cooled. They are rather delicate.
- Load up each one with your favorite yogurt and fruit toppings. Serve immediately as the yogurt will cause the granola cup to soften.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Breakfast
- Cuisine: American
*Original recipe by Joanie Simon (JoanieSimon.com)
February 9, 2017, 6:54 am
Can you substitute cocunut oil for the canola?
February 10, 2017, 1:25 pm
Definitely! It’s a great substitute! I actually used it the other day when making a batch and it was awesome.