Preheat oven to 340 °F and lightly grease a 12-cup muffin tin.
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.
Add the strawberries, balsamic vinegar, sorghum syrup, and vanilla extract to a high-speed blender
Turn blender on and slowly increase speed for 30-60 seconds. Add water if the mixture is too thick. Do not over mix.
Scoop the blended mixture into the granola cups, and serve.
If you have leftovers, it can be frozen in a freezer safe container for up to 3 months.
Serving size: 1 serving Calories: 225 calories, Fat: 12 grams, Saturated fat: 3 grams,Carbohydrates: 24 grams, Sugar: 8 grams, Sodium: 50 milligrams, Fiber: 6 grams,Protein: 8 grams, Cholesterol: 0 milligrams