Recipes: Granola Yogurt Pots

These Granola Yogurt Cups are made using our homemade Nutty Cacao & Cranberry Granola (see recipe here) filled with a lush creamy yogurt and topped with fresh berries.You can use any yogurt of your choosing and experiment on toppings side.. We went for some miso caramelised banana slices with pecans and fresh blueberries with white chocolate shavings, buuuut get as creative as you’d like! Summer time offers a myriad of delicious berries and other fruits that would work perfectly with your granola cups. Think blueberries, strawberries, peach slices, raspberries... so many options! Add some nuts or seeds for a healthier kick, or if you’re looking for something on the sweeeter side - add a scoop of your fav ice cream! Best part of all of this - they’re hassle free, require only a handful of ingredients and a suuuuuper nice option to be served at breakfast, brunch or later in the day to your family or friends!

Ingredients:

makes 4 large Granola Yogurt Cups

1 1/2 cups granola (see our previous recipe for Nutty Cacao Granola)

1 ripe banana (mashed)

1/2 tsp vanilla extract

2/3 cup yogurt of your choice (we used Onken)

to decorate (optional)

a handful of fresh blueberries

a piece of white chocolate (grated)

a handful of pecan nuts

dusting of icing sugar

1/2 tsp ube extract

1/2 tsp hikari miso paste

Instructions:

Preheat oven to 170c Grease 4 holes in the muffin pan with vegan butter. Set aside.

In a medium bowl, add mashed banana, granola oats and vanilla extract. Using a spatula mix well until all is incorporated.

Divide mixture evenly into 4 holes. Press into the mould using your fingers or press down with some parchment paper (mixture will be quite sticky to work with).

Place in the oven on the middle rack. Bake the granola cups for roughly 20mins or until golden brown and crisp around the edges. Let the granola cups cool for roughly 5-10 mins prior to taking them out of the pan.

Using a spatula, or a butter knife run it around the edges to loosen the granola cups and remove fully from the pan. Place on a wire rack to let cool for a further 15-20 mins.

Fill each cup with about 1/4 cup of yogurt of your choice and decorate with any toppings you’d like.

We went for white chocolate shavings and fresh blueberries and used 1/2 tsp with 1/2 tsp of vegan butter to create caramelised miso banana slices. We also added 1/2 tsp of ube extract into our yogurt mixture purely for decorative purposes (creating a lilac hue).

Store your granola cups in an airtight container in the fridge for up to 1 week.