I’m a fan of a good breakfast and most mornings my breakfasts either include Greek yogurt and fruit, eggs, or my favorite protein drink. This weekend I experimented with what I’m sure will become one of my new favorite breakfast go-tos, these delicious and healthy Granola Muffin Cups with Yogurt and Berries.
After all, what’s not to like about a breakfast that includes whole grain goodness in the way of what is really a mini crust, wrapped around protein-packed Greek yogurt and fresh berries? Not one thing! That’s what makes these healthy granola cups a winner.
I’ve been waiting all week to experiment with these, and even enlisted the help of my 11-year-old sous chefs in the process. That always ups the chances that I’ll actually get them to eat them before school in the mornings, which makes me even happier.
The Health Benefits of Oats
So what’s the deal? What makes these so-called ‘healthy granola cups’ amazing instead of decadent? It’s all about the oats, which are some of the healthiest grains on the Earth. Oats are a gluten free whole grain and they’re a great source of vitamins, minerals, fiber, and antioxidants. They’re a great source of carbs and fiber and oats and oatmeal also contain more protein and fat than most grains. Oats are one of the most nutrient dense foods you can eat, so if you can get them in for breakfast, you’re starting the day off with a great foundation.
Where do oats and oatmeal fall in your food regimen? I eat zero oatmeal—unless it’s an ingredient in cookies. I have texture issues and wouldn’t eat hot oatmeal on a bet, so that means the only way I get much oatmeal is when it’s in the form of a dessert. These healthy granola cups will definitely change my oats and oatmeal intake, because I am all over these as a breakfast option.
Healthy Granola Cups with Yogurt and Berries
Now that I’ve sold you on my logic behind these tasty Granola Cups with Yogurt and Berries, let’s make them. Rolled oats, a few pecans, almond butter, and honey are the primary foundation here, which are pantry staples at my house. The Healthy Granola Cups are super easy (and quick) to whip up, so it won’t take you much time at all. This recipe yields 8 Granola Cups, so double or reduce the recipe as necessary. I made 8, and shared some with a friend, so it was just the perfect amount.
- 1 1/2 C old-fashioned oats
- 1/4 to 1/2 C very finely chopped pecans, toasted for a few minutes
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
- 3 Tbs honey
- 3 Tbs creamy almond butter (highly recommend Justin’s Maple flavor, trust me on this)
- 1 large egg white
- 2 cups 2% reduced-fat Greek yogurt (I’m a fan of Fage, but use what you prefer
- Fresh blueberries, strawberries, blackberries, or a combination of different berries
- Lemon zest (optional and only if you want to be fancy)
Cooking Instructions—Healthy Granola Cups
Preheat the oven to 325. Spray or grease a muffin tin. Roast your pecans for a few minutes. Note that you can also use walnuts in this recipe. For me, walnuts have too pungent of a taste, but I love pecans. My kids also aren’t huge nut fans. Walnuts, they would notice. Pecans, not so much. And of course you can also make this sans nuts, it’s totally your call.
Combine oats, pecans, cinnamon, and salt in a large bowl, set aside.
Combine honey and almond butter in a small microwave-safe bowl, microwave until melted (35 seconds worked for me), and stir until smooth. Add this mixture to the oat mixture, then add the egg white. Here’s what it’ll look like, and know that the mixture will be thick.
Divide the mix evenly among your eight muffin cups and press it into the bottom and up the sides of each cup. As you can see from the below image, I used a piece of parchment paper to do this, which kept the oat mixture from sticking to my hands—highly recommend this route. You’ll have to apply some pressure to get these pressed into the muffin cups, so persevere here and resist the temptation to be irritated and leave them as a lump in the bottom of the muffin pan. You’ll be happy to have those lovely edges coming up the edges of the muffin cup once they are cooked.
Bake at 325° for 15 to 18 minutes or until your edges are browned and crisp. Let cool completely before you lift the cups out. Mine needed a full 18 minutes.
When ready to eat these Healthy Granola Muffin Cups, fill your cup with some Greek yogurt, then top with berries. Sprinkle with lemon zest if you’re aiming for fancy. Obviously you can use all different kinds of fruit here, so you could change it up on the regular. If you give it a try, please come back and let me know what you think—I’d love to hear your feedback.
Serving size: 1 cup. Calories, 191, Fat 7.1g, Protein 9g, Carbs 26g, Fiber 3g, Sugars 13g (added sugar appx 6g)
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