Breakfast Granola Cups with Cashew Cream Yogurt
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 12 1x
- Category: Breakfast, Dessert
- Cuisine: Vegan, Gluten-free
Ingredients
Scale
- GRANOLA CUPS
- 2 Cups Old Fashioned Oats
- 1 Cup Unsweeted Apple Sauce
- 1/3 Cup Shredded Coconut
- 4 Tbsp Ground Flax Seed
- 4 Tbsp Coconut Oil
- 2 Tbsp Chia seeds
- 1/4 Cup Coconut sugar
- 1/4 Tsp Salt
- 1 Tbsp Vanilla
- CASHEW CREAM YOGURT
- 2 Cup Presoaked Raw Cashews
- 1 Cup Unsweetened Applesauce
- 1/4 Cup Lemon juice
- 6 Presoaked Medjool Dates
- 1/2 Cup Date Water
- 1 Tbsp Vanilla
- Zest of a Lemon
Instructions
- Add in oats, apple sauce, coconut oil, shredded coconut, and flax seeds, chia seeds, coconut sugar, salt and vanilla. Mix well.
- Separate the wet granola into 12 standard muffin cups or 24 mini muffin cups, pressing the mixture up to the sides to make each cup.
- Bake at 300F for 45 minutes or until golden brown. Once finished, take them out and press them firmly once more. Allow time to cool before taking them out.
- While the granola cups cool, prepare your cashew cream yogurt.
- To prepare your cashew cream yogurt, pour all ingredients in a high speed blender. Blend until smoothie and creamy.
- Remove the cups carefully from the tin once they’ve cooled with a fork. They are rather delicate, so be careful.
- Load up each one with your cashew cream yogurt and fruit toppings. Serve immediately as the yogurt will cause the granola cup to soften.
Nutrition
- Serving Size: 1
- Calories: 314
- Sugar: 16.7g
- Fat: 18.3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7.2g
