Breakfast is the most important meal of the day, so why not make it more exciting with something decadent? Thanks to our Almond Granola Cups, these will have you jumping out of bed and running to the kitchen! This tasty, yet easy-to-make breakfast treat is perfect for any morning–whether you need to grab something quick on a weekday, or have a relaxing weekend brunch planned, these granola cups are an ideal way to begin your day. We love that these granola cups are customizable for everyone–just add your favorite type of yogurt, and top with fresh berries of your choice for a unique breakfast that is all your own. The possibilities are endless, and these granola cups are the perfect blank canvas for any yogurt/ berry masterpiece you create!
Nutrient Booster: Oats
While these decadent treats are satiating and indulgent, they are also filled with ingredients that help boost your overall nutrition. Thanks to the gluten-free rolled oats, these breakfast cups provide a perfect source of whole grains for any diet. In fact, studies have shown that 2 to 3 servings of whole grains a day may be a justifiable public health goal and regular intake can be beneficial for the prevention of type 2 diabetes and cardiovascular disease (1). This recipe is a perfect way to get a serving of whole grains into your body first thing in the morning. However you choose to enjoy these granola cups, we promise that they will become a staple breakfast item in your kitchen. So, what are you waiting for? Go ahead and give this recipe a try–it will have you feeling great all day long.
Almond Granola Cups
- 1 1/2 cups gluten free rolled oats
- 1/3 cup hemp hearts
- 1/3 cup shredded coconut
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup almond butter, or nut butter of your choice
- 2 tbsp sorghum syrup, or maple syrup
- 1 tsp coconut oil
- 3/4 tsp almond extract
- 12-cup muffin tin
Preheat oven to 340 °F. Lightly grease a 12-cup muffin tin, and set aside.
In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.
In another medium sized mixing bowl, combine almond butter, sorghum syrup, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients, and mix well.
Evenly divide ¼ cup of the dough to each section of the muffin tin. Use the back of a teaspoon to gently press the batter against the bottom and sides of each cup. Don’t worry if it is crumbly.
Refrigerate for 15 minutes so the dough will bind, then use the back of a teaspoon to gently press the batter against the bottom and sides of each cup again.
Bake for 10-12 minutes, or until lightly browned.
Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.
Serve with fresh berries, non-fat greek yogurt, or another topping of your choice.
Calories: 190 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 15 grams, Sugar: 3 grams, Sodium: 50 milligrams, Fiber: 4 grams, Protein: 7 grams, Cholesterol: 0 milligrams
Triad to Wellness has provided nutrition communication services to Sorghum Checkoff and Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.
(1) McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses. Journal of Chiropractic Medicine. 2017 Mar;16(1):10-18. https://www.ncbi.nlm.nih.gov/pubmed/28228693.