Dairy-Free Granola Cups
Naturally gluten-free, these mini yogurt topped granola cups are sweetened with only maple syrup and berries! They're chewy, indulgent, and a great meal prep recipe!
Servings 11
Calories 108kcal
Equipment
Ingredients
- ½ cup cashews raw, split
- ⅛ cup shredded coconut unsweetened
- ⅛ cup sunflower seeds
- ¼ cup regular oats
- 1 tbs coconut oil
- 2 tbs maple syrup
- 1 tbs egg whites
- 2 tbs almond butter
- ⅛ cup dried berries
- ¼ cup dairy-free yogurt
- 4 strawberries sliced
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- In a mini food processor, process the cashews and coconut together. You want there to be a bit of texture but little, tiny cashew chunks.
- In a small bowl, add the cashew mixture, seeds, oats, and dried berries.
- Melt the coconut oil ad add the remaining ingredients.
- Mix well until everything is coated.
- In a silicone mold (or lined muffin tin), portion the granola mixture. Use a silicone spoon to press the granola down into the mold. You want there to be a slight divot in the middle. It doesn’t need to come up all the way to the sides but the better you press down the more they stay together.
- Bake for 26 minutes.
- Turn the oven off and let sit for 5 more minutes.
- Remove from the oven and let cool for 30 minutes.
- Pop the granola cups out of the molds and even top them with a dollop of yogurt and a berry. Serve immediately or pop into the fridge to store.
Video
Notes
When you process the cashews, you want there to be a bit of texture but little, tiny cashew chunks. Too big of chunks and you’ll find that the granola cups won’t hold together.
The cups are soft coming out of the oven. Make sure to let them cool fully for thirty minutes before trying to pop them out of the molds.
The muffin cups or mold you choose may alter the baking times slightly. I opted for a small, bite-size mold for our yogurt cups.
When pressing the mixture into the molds, press firmly. You want there to be a slight divot in the middle of the cup. It doesn’t need to come up all the way to the sides but the better you press down the more they stay together.
Grab all the ingredients you need from my Gluten-Free Pantry.
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg