Vegan GF Granola Cups
These fun size granola cups were created by the idea to liven up my daily afternoon yogurt snack. Yes, I am a creature of habit and have a yogurt in the later afternoon almost every day. I find it holds me over until dinner so I am not ravenous and eating everything in sight when I get home from work! LOL!
I have tried my fair share of yogurts and find that I gravitate towards the thicker ones like greek or sky. To keep this vegan I went with Kite Hills new greek blend which is mighty delish! Otherwise, my go-to yogurts are Sigg's or Skyr Icelandic brands. Both are super thick and so creamy plus have a fair amount of protein in them! I like to keep the flavor plain as it contains the least amount of sugar and I add my own toppings such as maple syrup (to keep it vegan) or honey. Along with cinnamon, nutmeg, hemp or chia seeds and sometimes mixed nuts. All great additions to keep you satisfied until dinner.
Of course, topping them with fruit is a no-brainer! Pick your fav and pile it on. I keep them in an airtight container in the fridge and pull them out as needed. Whether its one for my mid-afternoon snack attack or maybe 2 for a quick breakfast. Heating them up for a few seconds in the microwave makes them even yummier! You can eat them by hand but if your toppings are fierce like mine tend to be you are better off on a plate with a fork. Either way, these are sure to please!
You are all of 5 ingredients and a muffin tin away from these sweet and savory baked granola cups. I got 10 cups with this batch and have been enjoying them all week as has my son. Made with Bob's Red Mill Gluten Free Oats (which are my fav!) along with maple syrup (vegan) or honey, ripe banana, vanilla, salt & cinnamon. You can get creative and add in superfoods like hemp, chia, flax or pumpkin seeds too! Totally cater them to your liking!
Be sure to tag me on Instagram when you bake them and show off your fillings!
1 ripe banana
1/4 cup maple syrup (vegan) or honey
1 tsp pure vanilla extract
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1.5 cups gluten-free oats
1. Mash banana in a large bowl until creamy consistency.
2. Add remaining ingredients and mix well.
3. Spoon mixture into muffin pan (can use cupcake liners)
4. Make cup shapes in the muffin pan and refrigerate for 1 hour to firm up.
5. Preheat oven to 350f and bake for 30 minutes.
6. Let cool completely before storing in airtight container in the fridge.
7. Will last 4-5 days. May be able to freeze - personally haven't tried that yet!