these easy granola cups are the perfect breakfast, snack, whatever!!!!
While I tried – like, REALLY tried – to keep to some semblance of routine last March when everything shut down, a few things fell through the cracks.
Mainly in the category of eating.
I never realized how much our “getting out the door”, and being “out and about” created hard and fast parameters around when we ate.
Till we were home 24/7.
So, breakfast? Didn’t necessarily need to be finished before school started, because school was AT HOME.
And snacks? Oh my god don’t get me started – snack time was basically anytimealldaynonstop.
It didn’t take long before I realized that I needed to up my “at the ready” game, and have more versatile, less fussy, overall easier foods to grab throughout the day. Which is where these granola cups stepped in.
Now I’ve made my share of granola over the years – bars (both round and square), chocolate chip, sugar-free and even matzo. But these cups are super adorable AND serve as little vessels for whatever you want to fill them with – putting them in the “meal” category as easily as the “snack” one.
What to fill them with?
WHATEVER YOU WANT.
Pinterest would tell you to use yogurt – and you do you but I definitely do NOT do yogurt. I personally love whipped ricotta topped with a little honey and flaky sea salt, but ice cream and sprinkles work too, as does a dollop of almond butter.
I’d love to add to my roster of “anytime” foods – what are your favorites?
4 tablespoons unsalted butter (or non-dairy spread)
1/4 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
2 cups rolled oats
1/2 cup wheat germ
1/4 cup unsalted roasted sunflower seeds
1/4 cup unsweetened flaked coconut
2 tablespoons flaxseeds
large pinch of kosher salt
Pre-heat the oven to 325 degrees; spray a 12-cup muffin tin with non-stick cooking spray.
Combine the butter, brown sugar, maple syrup and cardamom in a small saucepan over medium heat, stirring till butter is melted and sugar is dissolved. Remove from heat and stir in vanilla; set aside to cool slightly.
In a large bowl combine the remaining ingredients. Add the butter/sugar mixture and stir to thoroughly combine.
Divide evenly between the wells of the muffin tin and use dampened fingers to press into the sides and bottoms. Bake till golden brown, 12 – 15 minutes. Remove from oven and use a 1/4 cup measure to press down on each cup. Let cool completely in the tin; use a small knife to gently pry the cups out.
Store at room temperature in an airtight container; freeze for longer storage.
This delicious recipe brought to you by Sheri Silver