Breakfast Granola Cups Recipes

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BREAKFAST GRANOLA CUPS RECIPE BY TASTY



Breakfast Granola Cups Recipe by Tasty image

Here's what you need: bananas, honey, almond extract, rolled oats, cinnamon, salt, yogurt, blueberry, raspberry

Provided by Tasty

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 9

2 bananas
⅓ cup honey
1 teaspoon almond extract
1 ¼ cups rolled oats
1 teaspoon cinnamon
1 pinch salt
yogurt
blueberry
raspberry

Steps:

  • Mash two bananas in a small bowl.
  • Add the honey and almond extract. Mix well and set aside.
  • Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
  • Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
  • Bake for 10-12 minutes at 350°F (180°C).
  • Leave to cool for 10-20 minutes.
  • Top with yogurt, blueberries, and raspberries.
  • Enjoy!

Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams

BREAKFAST GRANOLA CUPS



Breakfast Granola Cups image

These little delights will be the star of any brunch gathering! You can substitute applesauce for mashed bananas, if desired. Use your favorite yogurt to fill the cups and top with fresh fruit of your choice!

Provided by The Gruntled Gourmand

Categories     Main Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8

cooking spray
¼ cup mashed banana
¼ cup honey
½ teaspoon almond extract
1 ¼ cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups yogurt

Steps:

  • Spray 6 muffin cups with cooking spray.
  • Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
  • Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 34 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 184.3 mg, Sugar 21.5 g

GRANOLA PARFAIT CUPS



Granola Parfait Cups image

Provided by Nancy Fuller

Time 50m

Yield 12 to 18 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the muffin tin
1 1/2 cups old-fashioned rolled oats
1/2 cup pecans, coarsely chopped
1/2 cup hulled raw sunflower seeds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
4 tablespoons maple syrup
Kosher salt
2 cups Greek yogurt
4 cups blueberries
12 to 18 sprigs fresh mint

Steps:

  • Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
  • In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
  • In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.

MUFFIN TIN GRANOLA CUPS



Muffin Tin Granola Cups image

Enjoy your granola on-the-go with these portable granola cups baked in a muffin pan. Load up the edible cups with your favorite yogurt and fruit, and then grab a spoon (or use your hands!) for breakfast or snack time.

Provided by Kelly Senyei

Categories     appetizer

Time 55m

Yield 12 granola cups

Number Of Ingredients 10

Nonstick cooking spray
1/2 cup honey
1 1/2 cups rolled oats
1/4 cup chia seeds
1/2 cup unsweetened shredded coconut
2 tablespoons vegetable or coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Yogurt, for serving
Fresh fruit, for serving

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with cooking spray.
  • Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
  • In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
  • Divide the granola equally among the muffin cups and press down and up the sides of each cup with a measuring cup or shot glass to create a cup shape.
  • Bake until the granola cups are golden brown, 12 to 15 minutes. Remove from the oven and, if needed, immediately reshape the center wells by pressing the measuring cup or shot glass into each cup. Let the granola cups cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
  • Fill each granola cup with yogurt and fresh fruit and serve. Or store the cooled granola cups in an airtight container for up to 1 week.

BREAKFAST GRANOLA



Breakfast Granola image

This is one of my family's favorite breakfasts. I love to dress it up with fresh mint and golden kiwi. It gives them the energy they need to get through the days chores. -Wilma Beller, Hamilton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 cups.

Number Of Ingredients 10

4 cups old-fashioned oats
1/3 cup honey or molasses
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts
3/4 cup uncooked oat bran cereal
1 cup sweetened shredded coconut
1 cup raisins
1 cup chopped dates
Optional: Yogurt and fresh fruit

Steps:

  • Spread rolled oats on a 15x10x1-in. baking pan. Bake at 350° for 5 minutes. Stir; bake 5 minutes longer or until toasted. Meanwhile, combine honey and oil in a small saucepan. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Remove oats from oven; toss with nuts, bran and coconut. , Pour hot honey mixture over oat mixture; toss well. Return to oven and bake 20-25 minutes, stirring every 6 minutes. Remove from oven. Stir in raisins and dates. Cool. Store in an airtight container. Serve with yogurt and fresh fruit of your choice if desired.

Nutrition Facts : Calories 275 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 4g fiber), Protein 6g protein.

ULTRA YUMMY BREAKFAST GRANOLA BARS



Ultra Yummy Breakfast Granola Bars image

Whole grain, seeds, nuts, and dry fruit...does it get better? Yes! They've got nut butter! This recipe is flexible. You can sub sweeteners (except don't use fake sweeteners); you can use whatever type of nuts or seeds you like. You can add candied ginger in place of dried fruit. Use raisins, currants, or dried chopped cherries - your choice. Makes 16 breakfast bars or 32 snack bars.

Provided by brujakitty

Categories     100+ Breakfast and Brunch Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 teaspoon coconut oil, or as needed
4 cups rolled oats
¼ cup sliced almonds
¼ cup chopped walnuts
¼ cup sunflower seeds
½ cup unsweetened coconut flakes
½ teaspoon ground cinnamon
½ cup raisins
¼ cup turbinado sugar
¼ cup agave nectar
¼ cup coconut butter
¼ cup peanut butter
½ teaspoon sea salt
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with coconut oil.
  • Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
  • Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
  • Pour the oat mixture into a large bowl and mix in cinnamon.
  • Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
  • Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
  • Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
  • Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.6 g, Fat 9.4 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 4.4 g, Sodium 78.7 mg, Sugar 10.6 g

YOGURT GRANOLA CUPS RECIPE BY TASTY



Yogurt Granola Cups Recipe by Tasty image

Here's what you need: banana, rolled oats, honey, vanilla, cinnamon, salt, greek yogurt, strawberry, blueberry, mango, pineapple, kiwi, banana, dark chocolate chip

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

1 banana
1 ½ cups rolled oats
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
salt, to taste
greek yogurt
strawberry, sliced
blueberry
mango, diced
pineapple, diced
kiwi
banana, sliced
dark chocolate chip

Steps:

  • Mash banana in a large bowl and then add in the oats, honey, vanilla, cinnamon, and a pinch of salt.
  • Fill a greased muffin tin with the granola mixture and use a spoon to form the crust.
  • Let chill for 1 hour.
  • Preheat oven to 350˚F (180˚C) and bake for 30 minutes. Let cool.
  • Add in Greek yogurt to each cup and fill with toppings.
  • Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 55 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 26 grams

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