Easy Homemade Grab-and-Go Granola Cups
These portable granola cups are perfect for busy mornings. Made with simple ingredients, they are a healthy and delicious breakfast or snack option.
Equipment
- Muffin tin
- Medium-sized bowl
- Spoon
- Baking sheet
Ingredients
- 1/4 cup applesauce or mashed banana unsweetened applesauce or ripe mashed banana
- 1/4 cup honey or agave maple syrup is also an option
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup rolled oats old-fashioned rolled oats, not instant or quick
For Serving (Optional)
- yogurt or fresh fruit
Other (for greasing pan)
- cooking spray, butter, or coconut oil
Instructions
- Step 1: Grease each cup of a standard muffin tin well using cooking spray, butter, or coconut oil. (Note: A mini muffin tin can be used, baking time may vary slightly).
- Step 2: In a medium bowl, whisk together the applesauce (or mashed banana), honey (or agave), and vanilla extract until combined.
- Step 3: Add the rolled oats, cinnamon, and salt to the wet ingredients. Stir everything together thoroughly until all oats are coated and the mixture is cohesive.
- Step 4: Portion the mixture evenly into the six greased muffin cups. Use the back of a spoon or your fingers to firmly press the mixture down into the bottom and up the sides of each cup to form a bowl shape. The firmer you press, the better they will hold together.
- Step 5: Preheat your oven to 330°F (165°C).
- Step 6: Place the muffin tin on a baking sheet for easier handling.
- Step 7: Bake in the preheated oven for about 12 minutes, or until the edges are slightly golden and fragrant.
- Step 8: Carefully remove the muffin tin from the oven. While the cups are still warm, gently use the back of a spoon to repress the sides back into shape if they have puffed up.
- Step 9: Let the granola cups cool completely in the muffin tin for at least 10 minutes. This is crucial for them to set and prevent crumbling.
- Step 10: Once cooled slightly in the tin, carefully loosen the edges with a knife if needed and lift them out. Serve warm or at room temperature, filled with yogurt and fresh fruit if desired.
Notes
Substitutions & Additions: Use maple syrup for honey/agave. Swap cinnamon for pumpkin pie spice, apple pie spice, nutmeg, or cardamom. Use almond or maple extract instead of vanilla. Stir in chopped nuts, seeds (chia, flax, pumpkin), or shredded coconut before baking. Fill cooled cups with nut butter before adding yogurt/fruit. Sprinkle mini chocolate chips on top after baking. Use certified gluten-free oats for a GF version.
Tips for Success: Press the mixture very firmly into the cups. Cool completely in the tin for at least 10 minutes before removing. Grease the tin very well. Bake at 330°F for an even bake.
Storage: Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. Freeze for up to 3 months by freezing individually on a baking sheet before transferring to a freezer bag/container. Thaw at room temperature (15-20 mins) or in the fridge overnight.