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
