your favourite yogurt(for filling, 2-3 tablespoons per granola cup)
chopped/sliced fresh fruit(for topping)
Preheat oven to 325°F.
Lightly grease 9 muffin cups in your muffin pan. Parchment liners can also be used.
In a medium-sized bowl, add rolled oats, shredded coconut, ground cinnamon, and salt, mix together.
Add maple syrup and almond butter to a small pot on low heat. Whisk together until warm and both ingredients are runny and have combined together. You don't want the mixture to be hot, just warm.
Add almond butter mixture to oat mixture and stir to combine. Be sure the all of the oats have been coated with the wet mixture.
Divide mixture evenly among the 9 muffin cups. Using a small piece of parchment paper (see picture above), press oat mixture into the bottom and up sides of each muffin cup. The mixture does not have to come all the way up the sides of the muffin cups. Be sure that there are no gaps or holes on the bottoms.
Bake for 15 minutes or until edges are golden brown and crisp.
Allow granola cups to cool completely in muffin pan.
Once cooled, carefully remove by using an icing spatula or a butter knife (see image above). Do this gently to avoid having the granola cups crumble.
Fill with your favourite yogurt and top with the fruits you have on hand.
Be sure to use natural smooth almond butter that has no sugar, salt or any other flavour or additives added to it. You want the almond butter that has just one ingredient listed in the ingredient list: dry roasted almondsorroasted almonds.
My favourite yogurt to use is vegan cultured coconut, it goes perfectly with the granola cups.
Store uneaten granola cups in an airtight container. They will stay crunchy for 3-4 days.
Nutrition info is for 1 granola cup with no filling and is only to be used as a rough guide. Total count for filled cups will vary depending on the type of yogurt and fruits you use. Click here to learn how calorie counts are determined on this website.