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 spatula– the mixture should be thick and stick together.
- Divide the oat mixture evenly between 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 them 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 the leftover cups in an airtight container in the refrigerator 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: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free