Go follow @a.sprinkle.of.sweet for family friendly recipes!! Everything is delicious and there are so many recipes for breakfast, lunch, dinner, cocktails, and lots of gluten free options.

Recipe: Yogurt Granola Cups

These granola yogurt cups are so delicious and great for any time of the day!  I love them as a snack and my kids enjoy having them for breakfast.  You can add any flavor yogurt and  there are so many combinations of toppings!  My favorite is vanilla yogurt, bananas, peanut butter drizzle, and mini chocolate chips.  A close second is blueberry yogurt with fresh blueberries!  They are easy to make, and are filled with oats, nuts, and fruit!

Prep time: 10 minutes   Cook time: 15 minutes

Ingredients:

-1 cup Quick Cooking Whole Grain Rolled Oats (you can also substitute Gluten Free Oats)
-1/4 cup brown sugar
-1/4 cup chopped pecans
-1 teaspoon ground cinnamon
-2 tablespoons of salted melted butter
-1 teaspoon of pure maple syrup
-1 1/2 teaspoon of raw honey
-Greek yogurt (any flavor will work)
-Fresh berries and toppings (peanut butter, chocolate chips, nuts, ect…)

-Preheat your oven to 350 F.
-Grease your muffin tin with butter.
-Combine your oats, brown sugar, pecans, cinnamon, melted butter, maple syrup, and honey in a bowl and mix with a spoon.
-Transfer 2 large heaping tablespoons into your muffin tin and gently push down and make sure it goes along and up the sides.
-Bake for 10 minutes.
-Take out of the oven and push down your granola mixture with the bottom of a spoon. Also, put along the sides.
-Put back in the oven and bake for an additional 4 minutes.
-Remove your pan from the oven and let your granola cups cool for 15 minutes.
-Then gently take a knife around the edges to release your granola cup. Set aside.
-Once cooled, add yogurt, berries, and toppings of your choice.  I love to make each one a little different.
-Serve and ENJOY!!!

Pictured is:
Oreo Brownies, Farro Arugula Salad, Blackberry Banana Spinach Smoothie, Yogurt Granola Cups, a Cucumber Smash, and Baked Lemon Garlic Shrimp.

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