It's no secret that breakfast is probably my favorite meal of the day. From traditional bacon and eggs to pancakes, French toast and oatmeal bowls. Any and all of these options are my favorite way to start the day! A new staple that I've decided to add into the rotation are these yogurt granola cups.
Not only are they super convenient to have on hand, they taste great, are easy to store, and have limitless filling and topping options. My family and I decided to enjoy ours with vanilla Greek yogurt, fresh blueberries and crushed cinnamon almonds.
Granola cups with yogurt and fresh fruit are perfect for serving up at breakfast or brunch.
Below are the ingredients you'll want to have on hand before setting out to make these oat delights. Luckily, most of these are pantry staples.
- Coconut oil
- Shredded coconut
See recipe card for quantities.
Instructions for making granola cups
I've included a few process shots below. I tried to capture how I make and shape the cups to the best of my ability. I hope these help! Please contact me or leave a comment if you have any questions.
In a large bowl, combine all your dry ingredients first. Next, add in honey and coconut oil. Combine well with a spatula.
Using a small cookie scoop, add an even amount of oat mixture to each muffin cup.
Cut a small piece of parchment paper and place it on one of the muffin cups. Then place the bottom of a small cup over that and press down. Repeat this process for the remaining cups.
This is what your granola cups should look like after pressing them down with the small, glass cup. It now looks like a small bowl. Bake at 350°F for 30-35 minutes.
The image directly above is what your cups should look like after being baked and removed from your tin and cupcake liners.
Hint: let granola cups cool in muffin tin for 5-10 minutes before removing them from the tin and cupcake liners.
Below, I've included some substitution options to keep in mind.
- Yogurt - I opted to use Greek yogurt but feel free to use whichever one is your favorite
- Honey - you can use maple syrup in lieu of honey for this recipe
- Coconut oil - you can use vegetable oil in lieu of coconut oil but note that it may alter the overall taste
These cups (without the yogurt and toppings) can be stored at room temperature in a ziploc bag or airtight container. They should last for about a week.
A fun brunch idea would be to set up a breakfast/brunch bar with different yogurts and toppings. This way, everyone can have fun customizing their granola cups to their liking.
Looking for other recipes like this? Try these:
Toppings for yogurt granola cups
There are no limits when it comes to adding your favorite toppings!
- Different fruits
- Chocolate chips
- Dried fruits
- Peanut butter
- Maple syrup
Don't forget to check out our other latest recipe added to the blog. It's for an easy, homemade iced matcha latte!
Easy Yogurt Granola CupsAuthor:
- 2 cups oats I used old fashioned oats
- ½ cup shredded coconut
- ½ cup honey
- 2 tbsp coconut oil
- 2 tsp cinnamon
- ½ teaspoon salt
- Preheat your oven to 350°F. Line a 12-cup muffin tin with silicone of paper cupcake liners. Set aside.
- In a large bowl, combine oats, shredded coconut, salt, and cinnamon. Next, you'll want to add in your honey and coconut oil. Combine well with a spatula. Using a small cookie scoop, add an even amount of oat mixture to each muffin cup.
- Cut a small piece of parchment paper and place it on one of the muffin cups. Then place the bottom of a small cup over that and press down. Doing this motion will help form a small bowl in the granola mixture that you placed into the muffin tin. Repeat this process for the 11 remaining cups.
- Bake your granola cups at 350°F for 30-35 minutes. I baked mine for 35 minutes because I wanted them to be a bit more golden and crunchy. After removing from the oven, let them cool for at least 5 minutes before removing from the muffin tin. Once cooled, add in about a tablespoon's worth of yogurt into your granola cup and add toppings of your choice. Enjoy!