Easy vegan, gluten-free, and oil-free baked granola cups served with plant-based yogurt and fresh berries! Perfect for an easy meal-prep breakfast.
Who were you when you were young?
Growing up, I was always the cute one, the nice one, the girl next door.
I was the girl that you could count on showing up to your house with homemade cookies and three different movie options to match your mood.
Coincidentally, it wasn’t until my mid-20’s that I realized that much of my grown-up woman identity was precariously built on this idea of being that sweet little girl.
It’s funny– I didn’t like it then–I always wanted to be a little more unpredictable with sharper edges.
When you read this post it’ll probably be my birthday–and guys; I’m not 17 anymore.
But you know what is still super cute, little, and sweet?
These Vegan Yogurt Granola Cups.
You only need 6-ingredients to make the granola cups and 2-ingredients to fill them!
So who am I without the the sweet sixteen mentality?
Well, this is 31.
One year past thirty-flirty-and-thriving, but still feeling a whole lot like like Jennifer Garner with an awkward 13-year-old peering out of adult eyes.
And life is a lot richer than “sweet” now, because even the sour helps tell the tale.
I’m a food blogger, a photographer, a writer, a reader, a friend, a wife, a sister, a daughter, a dog-mom, a yogi, a student, an artist, a business owner, an explorer.
I’m also a serious granola lover.
I also love a good vegan, gluten-free, and oil-free granola recipe, and this one is great.
It’s simple and easy to follow so you can easily mold it into cups for filling with yogurt and fruit!
We start with a hearty gluten-free old-fashioned rolled oats base with chopped walnuts (you want them finely chopped!) for texture.
A “flax egg” binds the mixture together and sunflower seed butter adds creaminess without any added oils.
A pinch of cinnamon add a few spoonfuls of pure maple syrup keep the cups lightly sweet without any refined sugars.
The recipe makes 12 small cups or 8 larger cups, so pick your preferred size.
I highly recommend using muffin liners here for easy removal.
The granola cups can be fragile and stubborn to remove from the pan even after greasing.
If you opt to grease your muffin with coconut oil instead, allow the pan to complete before using a knife to score the perimeter of the cup before carefully popping them out one by one.
I haven’t tried making this granola without the cups, but I suspect it would be just as delicious in any form.
Fill the cups with your favorite non-dairy yogurt and fresh berries.
I kept mine simple but you can take your toppings to any level!
Here are some other ideas:
- chia seeds
- slivered almonds
- more granola
- hemp hearts
- shredded coconut
- dried fruit
These Vegan Yogurt Granola Cups are perfect for a fun nutritious breakfast or snack!
Try baking the granola cups in advance and fill them before serving during the week.
Their fun shape makes them perfect to motivate kids and adults alike to at a nutritious breakfast.
Be sure to only fill as many cups as you plan to eat in one serving.
Store all leftover granola cups and yogurt and berries separately in the fridge to precent the cups from getting soggy.
My favorite berry toppings are blueberries and strawberries!
If you make these Vegan Yogurt Granola Cups, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more sweet breakfast ideas with yogurt, check out my Roasted Strawberry Yogurt Bowls, Savory Yogurt Bowls with Cinnamon Roasted Veggies, and Berry Yogurt Protein Parfaits.
For more great granola recipes, try my Oil-Free Chunky Tahini Granola and Pumpkin Spice Pecan Granola.
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XO Lauren
XOXO Lauren
Vegan Yogurt Granola Cups
- Total Time: 24 mins
- Yield: 8- 12 cups
Description
Easy vegan, gluten-free, and oil-free baked granola cups served with plant-based yogurt and fresh berries! Perfect for an easy meal-prep breakfast.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
- 1 1/2 cups gluten-free old-fashioned rolled oats
- 1/4 cup chopped walnuts
- 1/4 teaspoon ground cinnamon
- 3 TBSP pure maple syrup
- 1/4 cup sunflower seed butter or neutral nut butter
- 2 cups dairy-free refined sugar-free yogurt
- 2 cups fresh berries
Instructions
- Preheat oven to 325°F and line a muffin tin with parchment liners or, alternatively, grease well with coconut oil.
- Mix up the flax egg in a large bowl and allow to gel for ~5 minutes. Add the oats, walnuts, cinnamon, maple syrup, and sunflower seed or nut butter to the bowl. Mix well with a saptula– the mixture should be thick and stick together.
- Divide oat mixture evenly among 8-12 muffin cups. Using an empty muffin liner, press oat mixture into bottom and up sides of each muffin cup with your hands.
- Bake cups for 15 minutes or until edges are browned and crisp. Remove from the oven and allow to cool slightly before continuing.
- Fill each cup with about 1/4 cup yogurt, and top with about 1/4 cup berries.
- Store leftover cups at room temperature for up to one week and assemble with yogurt and berries before serving.
Notes
*recipe adapted from Cooking Light
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Oil-Free, Gluten-Free, Grain-Free
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