Granola Breakfast Cups

Ingredients

1. 190g Crunchy Oat Granola Raisin & Almond
2. 2 tbsp mixed seeds
3. 1/2 tsp cinnamon
4. 78g coconut oil (Approx. 3.5 tablespoons)
5. 57g honey (Approx. 2.5 tablespoons)

For the filling

1. Natural yoghurt or coconut yoghurt
2. 1 tsp vanilla
3. Selection of fresh fruits

Method

• Pre-heat oven to 180 (we used an electric over, if using gas keep an eye on the bake to ensure they don’t burn)
• Break down the Crunchy Oat Granola using the end of wooden rolling pin in a large bowl to get a finer mixture
• Then combine the granola with the mixed seeds and cinnamon in the bowl, set aside
• Melt coconut oil and honey in a small saucepan over a low heat
• Pour melted oil & honey over dry mixture and stir to coat well – if too dry add a little more melted coconut oil & honey, you want a reasonably sticky mix so the ingredients will stick well together.
• Place spoonful's of the mixture into a greased muffin tin, using a spoon to press in so you have a good covering on the bottom and work up along the sides of the tin to form a ‘cup’ shape
• Bake for around 15 minutes, checking to ensure they don’t brown too quickly
• Remove from the oven and working quickly press into the tin using the back of a spoon a second time to really get that ‘cup’ shape ready for your filling
• Allow to cool completely before removing from the tins – we also popped ours in the fridge once cool for 30 mins to set fully
• Add spoonful's of the yoghurt mixture into each tart and top with desired fruits!
• This recipe will make 4-5 cups depending on the size of your muffin tins.