PREP: 10 minutes
COOK: 20 minutes
Pescatarian, Vegetarian, Gluten-Free, Egg-Free
|1 1/2 cups|
old-fashioned rolled oats (gluten-free)
vanilla Greek yogurt
Preheat the oven to 325ºF. Line or grease a 6-cup muffin tin. Set it aside.
In a large bowl, mix together the oats, pecans, coconut oil, honey, vanilla extract, and cinnamon.
Scoop the mixture into the muffin tin and pack it down to form a well in the centre of each granola cup. Bake the granola cups until they are lightly golden, about 15 to 20 minutes.
Allow the cups to cool completley before removing them from the tin. Fill the cups with the vanilla yogurt and top them with the mixed berries.
|Total Fat (g)||22|
|Saturated fat (g)||9|
|Total Carbohydrate (g)||36|
|Dietary Fiber (g)||5|
|Total Sugars (g)||17|
|Added Sugars (g)||12|
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