Vegan Granola Breakfast Cups
Vegan Granola Breakfast Cups or Baskets, as some people call them, were on our wish list for quite a while. The main problem was the dairy free yogurt that we usually buy when traveling because in our country there wasn’t any to buy until recently!! We are so happy to share this amazing breakfast or quick snack recipe with you.
This recipe involves some baking but it’s super easy to make even for absolute beginners. For all of you who made granola in the past this would be familiar because the process is the same, the only difference is that for this recipe we’ll need muffin tray. 😉
These cups are super filling so 3-4 are enough per serving. Great thing about these granola baskets is that you can make several trays for your whole family and don’t have to worry about breakfast during the whole week. We suggest you to do the fillings before serving and to keep the granola cups in airtight container in the fridge for a week or up to 10 days.
This recipe is 100% vegan, gluten-free, and dairy-free. Make your own combination of favorite dairy-free yogurt and fruits or nuts of your choice, and share with us, we love seeing you recreating our recipes :).
Prep time: 35 min Cook time: 15 min Total: 50 min Servings: 3
INGREDIENTS FOR CUPS
- 2.5 Oz (70 g) rolled oats
- 2.5 Oz (70 g) quick oats
- 1.7 Oz (50 g) raw hazelnuts chopped
- 1.7 Oz (50 g) raw walnuts chopped
- 0.9 Oz (25 g) dried inka berries chopped (just a couple of these)
- 1 teaspoon cinnamon
- 3-4 tablespoons coconut oil
- 4-5 tablespoons maple syrup (add more if you prefer sweeter cups)
COCONUT FILLING INGREDIENTS
- any kind of berries (blueberries, raspberries, etc..)
- 1 tablespoon coconut yogurt per granola cup/basket
BLUEBERRY FILLING INGREDIENTS
- 1 tablespoon blueberry yogurt per granola cup/basket
- coconut flakes
INSTRUCTIONS
- Preheat the oven to 300 degrees Fahrenheit (150 °C). Prepare a silicone muffin tray or grease regular muffin tin and set aside.
- Roughly chop walnuts, inka berries, and hazelnuts.
- In a large bowl mix together coconut oil, maple syrup, and cinnamon until combined. Then add all the dry ingredients and stir well. If the mixture seems dry add more liquid sweetener or coconut oil. Add about 1 table spoon of a mixture in each muffin cup (add more if you muffin cups are bigger). Use a spoon to press the mixture into the base and up the sides of the muffin cups. Bake for 15-20 minutes. They can easily burn so we suggest to check them after 15 minutes and if they are not baked as per your taste just bake them a few more minutes.
- When done, let the cups completely cool (this is super important!) before removing them from the muffin tray. Otherwise they would fall apart. By waiting for them to cool completely they’ll become crispy and compact. Fill each cup with filling of your choice, we shared with you our 2 favorite: coconut yogurt with fresh berries or blueberry yogurt with coconut flakes!
- NOTE: We got 12 cups from this mixture but our muffin tray has smaller cups.
- Enjoy your Vegan Granola Breakfast Cups!
