Breakfast Granola Cups with Cashew Cream Yogurt

Breakfast Granola Fruit Cups with Cashew Cream Yogurt


  • 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
  • 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


  1. Add in oats, apple sauce, coconut oil, shredded coconut, and flax seeds, chia seeds, coconut sugar, salt and vanilla. Mix well.
  2. 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.
  3. 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.
  4. While the granola cups cool, prepare your cashew cream yogurt.
  5. To prepare your cashew cream yogurt, pour all ingredients in a high speed blender. Blend until smoothie and creamy.
  6. Remove the cups carefully from the tin once they’ve cooled with a fork. They are rather delicate, so be careful.
  7. Load up each one with your cashew cream yogurt and fruit toppings. Serve immediately as the yogurt will cause the granola cup to soften.