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    January 15, 2018

    Granola Cups with Yogurt and Berries


    1 1/2 cups old-fashioned rolled oats
    1/4 cup chopped walnuts, toasted
    1/4 teaspoon ground cinnamon
    1/8 teaspoon kosher salt
    3 tablespoons honey
    2 tablespoons creamy almond butter
    1 large egg white
    Cooking spray
    2 cups plain 2% reduced-fat Greek yogurt
    2 cups fresh blueberries
    Grated lemon rind (optional)

    How to Make It

    1. Preheat oven to 325°F.
    2. Combine oats, walnuts, cinnamon, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add honey mixture and egg white to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
    3. Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with about 1/4 cup berries. Sprinkle with grated lemon rind, if desired.

    By: Sidney Fry, CookingLight
    Photo: Greg Dupree

    Tag(s): Breakfast

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