Granola Cupcakes Recipes

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GRANOLA PARFAIT CUPS

Provided by Nancy Fuller

Time 50m

Yield 12 to 18 servings

Number Of Ingredients 11



Granola Parfait Cups image

Steps:

  • Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
  • In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
  • In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.

Nonstick cooking spray, for spraying the muffin tin
1 1/2 cups old-fashioned rolled oats
1/2 cup pecans, coarsely chopped
1/2 cup hulled raw sunflower seeds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
4 tablespoons maple syrup
Kosher salt
2 cups Greek yogurt
4 cups blueberries
12 to 18 sprigs fresh mint

BREAKFAST GRANOLA CUPS

These little delights will be the star of any brunch gathering! You can substitute applesauce for mashed bananas, if desired. Use your favorite yogurt to fill the cups and top with fresh fruit of your choice!

Provided by The Gruntled Gourmand

Categories     Main Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8



Breakfast Granola Cups image

Steps:

  • Spray 6 muffin cups with cooking spray.
  • Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
  • Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 34 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 184.3 mg, Sugar 21.5 g

cooking spray
¼ cup mashed banana
¼ cup honey
½ teaspoon almond extract
1 ¼ cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups yogurt

CRUNCHY GRANOLA MUFFINS

Our filling Crunchy Granola Muffins made with organic cinnamon raisin granola can be on the table in only 25 minutes.

Provided by By Deborah Harroun

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 10



Crunchy Granola Muffins image

Steps:

  • Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
  • Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
  • Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

Nutrition Facts : ServingSize 1 Serving

2 cups Cascadian Farm® organic cinnamon raisin granola
1 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup packed brown sugar
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla

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