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Almond Granola Cups

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 granola cups

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 1/3 cup hemp hearts
  • 1/3 cup shredded coconut
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup almond butter, or nut butter of your choice
  • 2 tablespoons sorghum syrup, or maple syrup
  • 1 teaspoon coconut oil
  • 3/4 teaspoon almond extract

Equipment

  • 12-cup muffin tin

Instructions

  1. Preheat oven to 340 °F. Lightly grease a 12-cup muffin tin, and set aside.

  2. In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Bake for 10-12 minutes, or until lightly browned.

  7. Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.

  8. Serve with fresh berries, non-fat greek yogurt, or another topping of your choice.

Recipe Notes

Nutrient Analysis:
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