Remember me? I don’t blame you if you don’t because I’ve been so delinquent with blogging these past few weeks, but I am back! I just moved to a awesome new apartment in NYC, so things have been a little hectic. The good news is I am now settled, and somehow convinced (tricked?) my boyfriend to agree to an apartment that is approximately 50% kitchen. So, the first thing to come out of this new amazing kitchen are these mini granola cups filled with greek yogurt and fresh berries. Perfect for brunch, a snack, or as a healthy 4th of July treat!
As you may have noticed, I love just about any recipe that can be baked in a muffin tin–frittatas, meatloaf, you name it. This is an impressive twist on your typical granola and yogurt parfait. You make a pretty simple granola mix, and then instead of spreading it out on a sheet to bake, you press into mini muffin (or full sized muffin) tins to bake into these cute little bowls.
Nutritional highlights: These cute little nuggets have so many great things going on. 1) built in portion control (at least until you eat 4 of them like I did). 2) This granola is made with whole grain oats, flax seed, almonds, dried fruit, coconut, coconut oil, and honey. It’s not overly sweet or high in fat like a lot of store bought granolas. 3) Fat free greek yogurt is packed with protein. 4) Berries are back in season and packed with nutrients. So in sum, these are healthy, delicious, so freaking cute, and you should make them immediately.
Mini Granola Cups with Greek Yogurt and Berries
adapted from Mommie Cooks
1/4 Cup Honey
1/4 Cup Unsweeted Apple Sauce
2 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats
1/3 Shredded Coconut
1/4 Cup Ground Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Blueberries, Cranberries or other dried fruit
1 cup fat free greek yogurt
Fruit of your choice for toppings: I used berries (blueberries, strawberries, raspberries) and banana slices
Heat until all ingredients are combined. Remove from heat and stir in the apple sauce and vanilla.
2. In a separate bowl mix together the oats, coconut, flax seed, almonds and cranberries.
3. Pour the liquid over the dry ingredients and stir until completely coated.
4. Place the mixture into the fridge for about 30 minutes to cool.
5. When ready to bake, grease up a muffin tin or mini muffin tin and fill each opening about 2/3 full.
Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
6. Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 20-25 minutes. For mini muffin cups, cook about 15-20 minutes.
Let cool completely before removing from the tin. (This part was a little tricky for me, but just run a knife around the edges and carefully remove…I only had a few casualties)
7. Store in an air tight container. When ready to eat, fill with the yogurt of your choice. Top with fresh berries. Enjoy!!
Hope everyone has a happy and healthy 4th of July!