Granola Fruit Cups Recipe

I’m not a big breakfast eater. Before you begin the “Breakfast is the most important meal of the day.” spiel, I do understand how important breakfast is. This is why I’ve been trying different recipes to make eating breakfast more fun. I want to look forward to eating breakfast, and not feel like I’m forcing myself to eat it.

This recipe by Veggie World Recipes is quite simple, and I’m definitely making it again. What I like the most, is that you can choose whichever fruits you’d like to use. Even if you need to be mindful of certain fruit allergies, you have your options for toppings. It would also be a great dessert recipe. Simply use some marshmallow fluff instead of yogurt, and add chocolate chips or chocolate sauce as a final drizzle. Healthier s’more cups have just been created!

This recipe is sparking quite a few recipe ideas for me, so if you begin seeing several granola recipes, you’ve been warned. Before I start to rant, here’s the recipe for you to try at home. Enjoy!

Granola Fruit Cups

Ingredients

Granola Cup Ingredients

2 cups oats

1/2 cup peanut butter

1/2 cup maple syrup

Dash of salt and vanilla

Toppings

Dairy-free yogurt

Fruits of your choosing:

Strawberries, Peaches, Raspberries, Blueberries, Blackberries, Mango, Kiwi… it’s up to you!

Instructions

In a large bowl, combine the oats, peanut butter, and maple syrup. Mix them well. You can use well-washed hands instead of a spoon if it makes mixing it easier for you.

Grease a 6-serving muffin pan. You can use another pan if you wish. Just make sure to alter the cooking time. Be sure not to skip greasing the pan! If you don’t, you’ll have a hard time removing them from the pan.

Split the granola filling evenly between the muffin holes. Use a spoon (or your hands) to shape the granola into little wells.

Bake at 350°F (175°C) for 15 to 20 minutes. Keep an eye on them; the edges may begin to darken a tad too much if you’re not careful. (I learned this from experience. I may share recipes, but it doesn’t mean I don’t make mistakes too!)

Once ready, remove the pan from the oven. Without removing them from the muffin pan, allow them to cool for at least half an hour. If you try to remove them right away when they’re hot, they have a bigger chance of falling apart.

Once the waiting is over, (it felt long, didn’t it?), gently slide a knife along the edges of the cup to help loosen them. Remove them from the pan, and onto a nice serving plate. They should come out very easily. If you have a hard time, and some crumble- don’t worry! You can save these crumbs and simply use them as a topping on your cereal, oatmeal, or ice cream. There’s no need for them to go to waste.

Fill each granola cup with a bit of yogurt, and topped with fresh fruit.