I made these for brunch with friends and they were a big hit with adults and kids alike. Plus they were super easy and healthy too!
Mini Parfait Granola Cups
Makes about 30 mini muffin size cups
2 cups rolled oats
1/4 cup ground flaxseed
1/4 cup almond meal (throw some almonds in the food processor–or almond flour would probably work too!)
Dash of cinnamon (opt)
1/4 cup peanut butter
1/2 cup honey
1 T. Pure maple syrup
1/2 tsp vanilla
Combine the oats, flaxseed, almond meal, and cinnamon in a medium bowl and pour onto a foil-lined cookie sheet. Bake at 350 for 10 minutes, stirring halfway through. Let cool.
In a medium saucepan, combine peanut butter, honey, syrup, and vanilla. Cook on medium-low heat until ingredients are combined and smooth. Remove from heat.
Pour oat mixture into saucepan and stir until evenly coated.
Press mixture into a greased mini muffin tin using a small spoon to press the edges and shape into cups.
Refrigerate about 30 minutes or until firm. Remove from muffin tin, and top each with plain (or flavored if you desire) Greek yogurt and fruit (raspberries, strawberries, blueberries, peaches, etc)
I mixed about 1 1/2 cups of plain Greek yogurt with a drizzle of honey and some vanilla and it was enough to fill all the cups.
The possibilities are endless! Enjoy!
Note: Store in the fridge until ready to serve. Use within 2-3 days.
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