Crystal Margarine Recipes
Prep: 5 mins
Servings: 12 Granola Cups
At the Crystal Kitchen, we love granola! It’s full of great things like fibre, fat, and protein – nutrients we all need to eat more of. To incentivize us to eat it more often, we’ve made granola more fun! These granola cups, made with a muffin tin, will brighten up your morning breakfasts with a little bit extra of excitement and crunch. Made to be filled with yogurt and berries, these little cups can be prepped on the weekends and saved to be eaten on every weekday morning.
For more exciting recipe inspiration, check out our Instagram!
ingredients
Granola Cups
1 1/2 cups
rolled oats
1/2 cup
sweetened shredded coconut
1/4 cup
sliced hazelnuts or almonds
3 tbsp
brown sugar
3 tbsp
maple syrup
3 tbsp
Crystal Margarine, melted
Berries and Yogurt
2 cups
fresh berries, washed and dried
2 cups
Greek style yogurt, any flavour
directions
- Preheat your oven to 350F (180C).
- In a large mixing bowl, combine all the granola cup ingredients, tossing them until evenly coated.
- Prepare a 12 cup muffin tin, by lightly coating the cups with a thin layer of Crystal Margarine.
- Divide the mixture into a the prepared muffin tin. Press the mixture into the shape of the muffin tin, making sure that it comes up the side creating a bowl shape.
- Bake for 10 minutes, until the granola is golden brown across the whole cup. If you find your edges are turning dark too quickly, reduce your heat to 325F (170F).
- Remove the cups from the oven and allow them to cool for 10 minutes, before you gently remove them from the pan with a sharp knife. If you find they are still sticking a little to the pan, try placing them into the oven for 2 to 3 minutes, just to help loosen the cups.
- Once you’re ready to serve fill the cups with a healthy portion of yogurt and top with fresh berries.
Chef’s Notes:
- If you’re having troubles keeping the granola up the sides of your muffin tin, first, do your best to get the mixture up the sides. Next allow the mixture to bake for 5 minutes. Remove the pan from the oven, and using a lightly greased tablespoon, press the mixture up the sides. Return the pan to the oven and continue baking until golden brown. Because the sugar mixture has started to get thicker, the granola is more likely to hold its shape.
- Try making a double batch of these granola cups, then store them in an airtight reusable container for up to a week, allowing you to serve these bowls any day of the week.
