Toasted Granola Cups with Yogurt and Fruit {Gluten Free}
Toasted oat and coconut granola comes in the form of a muffin cup that can be filled with your favorite yogurt and fruit topping. Perfect for a kid's breakfast, snack, or a brunch.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: granola cups, Toasted granola cups
Servings: 12granola shells
Calories: 178kcal
Ingredients
½cuphoney
¼cupcoconut oilmelted and cooled
1egg
2teaspoonsvanilla
2teaspoonscinnamon
Pinchof salt
2cupsold fashioned oatsgluten-free if needed
1cupshredded coconut
Your favorite flavor of Greek yogurtI chose vanilla
Fruit for topping
Instructions
Preheat the oven to 325. Grease a 12 cup muffin tin with cooking spray. Set aside.
In a medium bow, combine the honey, egg, vanilla, cinnamon, and salt with a whisk. While whisking, slowly add the coconut oil until combined. Stir in the oats and coconut.
Divide the granola mixture into the muffin cups (you should have enough for 12 cups)/
Spray a table/cereal spoon with cooking spray. Use the back of the spoon to push the granola mixture down and up the sides to fit the shape of the cup. Spray again as needed to keep the granola from sticking to the spoon.
Bake the cups in the center rack of your oven for 20-30 minutes until they are golden brown (time can vary with different ovens). Remove rack and let cool for 10-15 minutes before carefully removing with the tip of a pairing knife. Cool completely on a wire rack.
Fill the cups with ⅓ cup of yogurt and top with fruit.
Cups will keep in an airtight container at room temperature for up to 1 week.