These baked granola cups are crunchy, wholesome, and easy to fill with dairy-free yogurt and fresh fruit. I like them for a quick breakfast, a colorful brunch idea, or a healthy snack that feels fun and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups oats
1/2 cup peanut butter
1/2 cup maple syrup
1 teaspoon vanilla
Dash of salt
Dairy-free yogurt
Strawberries
Raspberries
Blueberries
Blackberries
Mango
Kiwi
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I combine the oats, peanut butter, maple syrup, vanilla, and salt. I mix everything well until the mixture is fully combined.
I lightly grease six muffin cups with coconut oil or another neutral oil.
Then I divide the granola mixture evenly among the muffin cups. I use my fingers or the back of a spoon to press the mixture into cup shapes with hollow centers.
I bake the granola cups for 20 minutes, until they are set and lightly golden.
After baking, I let them cool for at least 30 minutes before removing them from the pan. I gently loosen the edges with a butter knife or fork, then remove the cups.
I fill each cup with dairy-free yogurt and top it with sliced fruit.
Servings and Timing
This recipe makes 6 servings.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Calories: 303 kcal per serving
Variations
I sometimes swap peanut butter for almond butter or cashew butter for a different flavor. I can also use agave syrup instead of maple syrup.
For toppings, I like trying banana slices, peaches, pomegranate seeds, or shredded coconut. For a dessert-style version, I add a few mini chocolate chips on top.
Storage/Reheating
I store the baked granola cups without yogurt or fruit in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Then I add the yogurt and fruit right before serving so the cups stay crunchy. I do not usually reheat them, but I can warm the empty cups briefly in the oven if I want them slightly crisp again.
FAQs
Can I make these granola cups ahead of time?
Yes, I can bake the granola cups ahead of time and store them empty. I fill them with yogurt and fruit when I am ready to serve.
Can I use regular yogurt instead of dairy-free yogurt?
Yes, I can use any yogurt I like. Dairy-free yogurt keeps the recipe plant-based.
Can I make this recipe gluten-free?
Yes, I use certified gluten-free oats to make this recipe gluten-free.
Why do the cups need to cool before removing them?
I let them cool because they firm up as they rest. Removing them too early can make them break.
Can I freeze granola cups?
Yes, I can freeze the empty baked cups. I thaw them before filling with yogurt and fruit.
Conclusion
These granola cups are a simple, wholesome, and colorful recipe that I like for breakfast, snacks, or brunch. The crunchy oat cups pair perfectly with creamy yogurt and fresh fruit, and I can easily customize them with my favorite toppings.
📖 Recipe:
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Granola Cups
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Crunchy baked granola cups made with oats, peanut butter, and maple syrup, perfect for filling with dairy-free yogurt and fresh fruit. A simple and customizable option for breakfast, snacks, or brunch.
Ingredients
2 cups oats
1/2 cup peanut butter
1/2 cup maple syrup
1 teaspoon vanilla
Dash of salt
Dairy-free yogurt
Strawberries
Raspberries
Blueberries
Blackberries
Mango
Kiwi
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine oats, peanut butter, maple syrup, vanilla, and salt. Mix until fully combined.
- Lightly grease six muffin cups with coconut oil or another neutral oil.
- Divide the mixture evenly among the muffin cups and press into cup shapes with hollow centers.
- Bake for 20 minutes until set and lightly golden.
- Allow to cool for at least 30 minutes before removing from the pan.
- Fill each cup with dairy-free yogurt and top with fresh fruit before serving.
Notes
Swap peanut butter with almond or cashew butter if desired.
Agave syrup can be used instead of maple syrup.
Try toppings like banana, peaches, pomegranate seeds, or shredded coconut.
Add mini chocolate chips for a dessert-style version.
Store unfilled cups in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
Freeze empty cups and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 303 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
