Breakfast Granola Cups Recipe By Tasty

Steps:

• Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
• In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
• Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
• Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
• Top each cup with strawberries, blueberries and dark chocolate chunks.
• Cover tightly with foil and freeze for at least 2 hours.
• Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
• Enjoy!

Steps:

• In a medium-sized bowl, mash a ripened banana until mostly smooth.
• Add honey and vanilla, stir.
• Add salt, cinnamon, and oats. Mix well.
• Press 2 tablespoons of mix into each cup, form a cup-shape.
• Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
• Bake granola cups for 30 minutes.
• Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
• Enjoy!

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, almonds, cinnamon, salt, coconut oil, vanilla extract, maple syrup, and honey until well combined.
• Transfer the mixture onto a the prepared baking sheet and spread into an even layer.
• Bake for 20 minutes.
• Carefully remove from the oven and allow to cool for 10 minutes.
• Break up the layer into chunks with your hands.
• Store in an airtight container for up to 1 month.
• Serve with Greek yogurt and fresh berries, if desired.
• Enjoy!

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!

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.

Steps:

• Preheat oven to 325*F.
• In a large saucepan set over medium heat, combine the oil, honey, brown sugar, vanilla and salt. Stir until the sugar dissolves, about 3 minutes.
• In a large bowl, combine the oats, sunflower seeds, coconut, and nuts.
• Pour the warm oil and honey mixture into the oat mixture and stir well until combined.
• Spray two 12 by 17 inch rimmed baking sheets with non-stick cooking spray.
• Spread the mixture evenly between the two pans.
• Bake for 30 minutes, stirring several times, until the granola is a deep golden brown.
• Cool completely before adding the dried fruit.
• Store in an airtight container up to 3 weeks. I often halve this recipe as I would rather make it up fresh every two weeks. It truly is delicious.