Ci CI @raspberryclovers
Enjoy these wholesome granola cups as a delightful and customizable breakfast or snack! Made with oat flakes, pumpkin seeds, flaxseeds, hemp seeds and sunflower seed and chocolate chunks. Filled with plant based yogurt and topped with edible flowers and fruit.
2 cups oat flakes
1/2 cup pumpkin seeds
1/4 cup flaxseeds
1/4 cup hemp seeds
1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- A pinch of salt
1/4 cup almond butter
1/2 cup chocolate chunks
- Optional: plant based yogurt for filling and dried fruits, nuts and edible flowers for topping.
Preheat your oven to 350°F (175°C). Grease a muffin tin or use muffin liners.
In a food processor, combine oat flakes, pumpkin seeds, flaxseeds, and hemp seeds. Pulse until you achieve a coarse mixture, maintaining some texture.
Transfer the seed and oat mixture to a mixing bowl.
In a small saucepan, warm the maple syrup and melted coconut oil over low heat. Stir in vanilla extract and a pinch of salt until well combined.
Pour the wet ingredients over the seed and oat mixture. Mix thoroughly until everything is evenly coated.
Press the mixture into the greased muffin tin, forming cups with your fingers or the back of a spoon. Ensure there's an indentation in the center to hold your fillings.
Bake in the preheated oven for approximately 20-25 minutes or until the edges are golden brown.
Allow the cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
In a double boiler melt 1/2 cup of chocolate chunks.
Pour a tablespoon of melted chocolate into each granola cup. Refrigerate for 10 minutes to harden.
Fill the cups with plant based yogurt and your favourite toppings. I recommend adding the yogurt when you plan to eat them as the granola cups will get softer the longer they sit out with yogurt in them. Enjoy!