Best 7 Breakfast Granola Cups Recipes

BREAKFAST GRANOLA CUPS RECIPE BY TASTY

Steps:

• Mash two bananas in a small bowl.
• Add the honey and almond extract. Mix well and set aside.
• Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
• Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
• Bake for 10-12 minutes at 350°F (180°C).
• Leave to cool for 10-20 minutes.
• Top with yogurt, blueberries, and raspberries.
• Enjoy!

BREAKFAST GRANOLA CUPS

Steps:

• Spray 6 muffin cups with cooking spray.
• Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
• Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

GRANOLA PARFAIT CUPS

Steps:

• Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
• In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
• In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.

MUFFIN TIN GRANOLA CUPS

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with cooking spray.
• Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
• In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
• Divide the granola equally among the muffin cups and press down and up the sides of each cup with a measuring cup or shot glass to create a cup shape.
• Bake until the granola cups are golden brown, 12 to 15 minutes. Remove from the oven and, if needed, immediately reshape the center wells by pressing the measuring cup or shot glass into each cup. Let the granola cups cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
• Fill each granola cup with yogurt and fresh fruit and serve. Or store the cooled granola cups in an airtight container for up to 1 week.

BREAKFAST GRANOLA

Steps:

• Spread rolled oats on a 15x10x1-in. baking pan. Bake at 350° for 5 minutes. Stir; bake 5 minutes longer or until toasted. Meanwhile, combine honey and oil in a small saucepan. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Remove oats from oven; toss with nuts, bran and coconut. , Pour hot honey mixture over oat mixture; toss well. Return to oven and bake 20-25 minutes, stirring every 6 minutes. Remove from oven. Stir in raisins and dates. Cool. Store in an airtight container. Serve with yogurt and fresh fruit of your choice if desired.

ULTRA YUMMY BREAKFAST GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with coconut oil.
• Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
• Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
• Pour the oat mixture into a large bowl and mix in cinnamon.
• Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
• Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
• Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
• Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.

YOGURT GRANOLA CUPS RECIPE BY TASTY

Steps:

• Mash banana in a large bowl and then add in the oats, honey, vanilla, cinnamon, and a pinch of salt.
• Fill a greased muffin tin with the granola mixture and use a spoon to form the crust.
• Let chill for 1 hour.
• Preheat oven to 350˚F (180˚C) and bake for 30 minutes. Let cool.
• Add in Greek yogurt to each cup and fill with toppings.
• Enjoy!