Seedy Granola Cups with Vanilla-Scented Yogurt
Gluten free & vegetarian
  • 1 1/4cups gluten-free quick-cooking oats
  • 1/2cup shelled sunflower seeds
  • 1/3cup ground flaxseed
  • 1/2cup dried cranberries or dried cherries
  • 1/2cup chopped dried apricots
  • 1tsp cinnamon
  • 1/4tsp salt
  • 1large organic egg
  • 1/3cup honey
  • 1/4cup melted and cooled coconut oil
  • 1 1/2cups plain Greek or Skyr yogurt
  • 2tsp vanilla extract
  • 1/3cup cacao nibs(optional)
  1. Preheat oven to 350 F.
  2. In large bowl, stir together oats, sunflower seeds, flaxseed, dried cranberries or cherries, apricots, cinnamon, and salt. In separate bowl, lightly beat egg and stir in honey and coconut oil. Add wet ingredients to dry and mix until everything is moist.
  3. Divide mixture among 12 standard-sized silicone or greased metal muffin cups. Using damp fingers, press mixture down and up the sides of each muffin cup to form bowl shapes. Bake for 20 minutes, or until edges have browned. Let granola cups cool for several minutes in muffin pan to firm up further before unmolding.
  4. Stir together yogurt and vanilla. To serve, add dollops of vanilla yogurt to granola cups and sprinkle on cacao nibs, if using.
Recipe Notes

Per serving: 217 calories; 6 g protein; 10 g total fat (5 g sat. fat); 28 g total carbohydrates (19 g sugars, 3 g fiber); 57 mg sodium