Breakfast Granola Cups with Greek Yogurt and Mixed Berries Recipe

Introduction

Start your day with these delightful Breakfast Granola Cups—crisp on the outside and filled with creamy yogurt and fresh berries. They’re easy to make, nutritious, and perfect for a grab-and-go breakfast or a lovely weekend treat.

Ingredients

• 3 cups rolled oats (not instant)
• 1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup seeds (pumpkin, sunflower, chia, or flax)
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup Greek yogurt (plain or vanilla)
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• Optional: a drizzle of honey or maple syrup for extra sweetness
• Optional: a sprinkle of granola for topping

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease a 12-cup muffin tin thoroughly with cooking spray or melted coconut oil, or line it with silicone muffin liners.
2. Step 2: In a large bowl, mix the rolled oats, chopped nuts, shredded coconut, seeds, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients over the dry ingredients and stir with a spatula until everything is coated and the mixture feels slightly sticky.
5. Step 5: Spoon about 1/4 cup of the granola mixture into each muffin cup. Press the mixture firmly into the bottom and up the sides to form a cup shape.
6. Step 6: Bake for 18-22 minutes or until the cups are golden brown and firm to the touch.
7. Step 7: Remove from the oven and allow the granola cups to cool completely in the muffin tin on a wire rack for at least 30 minutes.
8. Step 8: Gently loosen the edges with a knife or spatula, then carefully lift each cup out of the muffin tin.
9. Step 9: While the cups cool, combine Greek yogurt and mixed berries in a bowl. Add a drizzle of honey or maple syrup if you want extra sweetness.
10. Step 10: Spoon the yogurt and berry mixture into the cooled granola cups.
11. Step 11: Top with extra granola, additional berries, or a drizzle of honey as desired.
12. Step 12: Serve immediately or store in the refrigerator for up to 2 days.

Tips & Variations

• Swap any nuts or seeds to suit your preference or what you have on hand.
• Use flavored Greek yogurt for a different twist, such as honey or vanilla.
• For a vegan option, replace honey with maple syrup and use a plant-based yogurt.
• Add a pinch of cinnamon or nutmeg to the granola mix for warmth and depth of flavor.
• Press the granola firmly into the muffin cups to ensure they hold their shape well after baking.

Storage

Store the assembled granola cups in an airtight container in the refrigerator for up to 2 days. If stored without yogurt filling, they last up to a week in an airtight container at room temperature. Reheat the empty cups in a low oven briefly if you prefer them warm, then add fresh yogurt and berries before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the granola cups ahead of time?

Yes, you can prepare the granola cups in advance and store them without the yogurt filling for up to a week. Add the yogurt and berries just before serving to keep them fresh and prevent sogginess.

What if I don’t have coconut oil?

You can substitute coconut oil with melted butter or a neutral oil like vegetable or canola oil. Keep the quantity the same for the best texture.

Breakfast Granola Cups with Greek Yogurt and Mixed Berries Recipe

Print Recipe

★★★★★

4.7 from 423 reviews

These Breakfast Granola Cups are a delicious and healthy way to start your day. Made with rolled oats, nuts, seeds, and a touch of natural sweeteners, baked into convenient muffin-sized cups and filled with creamy Greek yogurt and fresh berries. Perfect for a grab-and-go breakfast or a wholesome snack with customizable toppings.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 65 minutes
• Yield: 12 granola cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups rolled oats (not instant)
• 1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup seeds (pumpkin, sunflower, chia, or flax)
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Filling & Toppings

• 1 cup Greek yogurt (plain or vanilla)
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• Optional: a drizzle of honey or maple syrup for extra sweetness
• Optional: a sprinkle of granola for topping

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (160°C). Grease a 12-cup muffin tin well using cooking spray or melted coconut oil, or alternatively, use silicone liners for easy removal.
2. Mix Dry Ingredients: In a large bowl, combine rolled oats, chopped nuts, shredded coconut, seeds, and salt. Toss thoroughly so the ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together honey or maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
4. Coat Dry Mixture: Pour the wet ingredients over the dry mixture. Use a spatula to mix until all dry ingredients are completely coated and the mixture becomes slightly sticky.
5. Fill Muffin Cups: Spoon about 1/4 cup of the granola mixture into each muffin cup. Firmly press the mixture into the bottom and up the sides of the cups to create a well-like shape for the filling.
6. Bake the Cups: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the granola cups turn golden brown and feel firm to the touch.
7. Cool Completely: Remove the muffin tin from the oven and let the granola cups cool completely on a wire rack while still in the tin. This cooling process should take about 30 minutes.
8. Remove Granola Cups: Once cooled, gently loosen the edges of each cup using a knife or spatula, then carefully lift each granola cup out of the muffin tin.
9. Prepare Filling: In a bowl, combine the Greek yogurt and mixed berries. Add a drizzle of honey or maple syrup if you prefer a sweeter filling.
10. Fill Granola Cups: Spoon the yogurt and berry mixture into each cooled granola cup, filling the well center.
11. Add Toppings: Sprinkle extra granola, additional berries, or drizzle some honey on top of each filled cup as desired.
12. Serve or Store: Serve the granola cups immediately for best texture, or store in the refrigerator for up to 2 days for a quick, healthy breakfast or snack option.

Notes

• You can customize the nut and seed mix depending on your preference or allergy considerations.
• Use silicone liners to make removal of the granola cups easier and reduce the need for greasing the pan.
• For a vegan option, substitute Greek yogurt with a plant-based yogurt and use maple syrup instead of honey.
• Ensure the granola cups are completely cooled before filling to prevent sogginess.
• These granola cups can also be made a day ahead and zipped in an airtight container for convenience.

Keywords: Breakfast, Granola Cups, Healthy Breakfast, Greek Yogurt, Berries, Gluten Free, Make Ahead Breakfast, Nutritious Snack