I’ve been trying to quell my occasional craving for
sweets with nutrient-dense choices. Chia seed chocolate pudding did not cut it,
nor did the protein balls of this and that! Yes, I tried them but in my
estimate they belong in the trash bin instead of on our blog (Barry agreed). However, a recipe for Granola Cups in the
latest Parade insert did catch my eye and so, with reluctance (haven’t quite
got over the chia seed experiments yet) I gave them a try . . . and these I did
like.
They’re good as a snack, for dessert but I plan to add them on my breakfast menu, too.
As usual, I made some adjustments as included below. For
Parade’s original recipe, click on Granola Cups.
Granola Cups Makes 12
1¼ cups old-fashioned rolled oats (or use quick oats)
½ cup chopped almonds
1 cup dried fruit,
chopped (I used a combo of apricots & craisins + prunes; raisins, dates,
etc. would also work)
⅓ cup flax meal (Put flax seeds into a Nutra Bullet
or blender to make your own)
⅓ cup sunflower seeds
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 large egg
⅓ cup Agave
¼ cup canola oil
- In a large bowl, combine all dry ingredients including spices.
- In a second bowl, lightly beat egg; stir in Agave and canola oil.
- Stir wet ingredients into dry.
- Divide among 12 muffin cups, pressing mixture up
sides with wet fingers to form cups. (I used silicon so did not grease the
cups; if using regular muffin tins, be sure to grease to cups. Also, I used a ¼
cup measure, covered in sprayed plastic wrap to create an indentation.)
- Bake 20 minutes at 350° or until edges brown and cups are set.
- Cool several minutes before unmolding.
- Fill with flavored yogurt sprinkled with cinnamon, or yogurt and fresh fruit (or pudding, ice cream, etc.)
Recipe without photos . . .
Granola Cups Makes 12
1¼ cups old-fashioned rolled oats (or use quick oats)
½ cup chopped almonds
1 cup dried fruit, chopped (I used a combo of apricots & craisins + prunes; raisins, dates, etc. would also work)
⅓ cup flax meal (Put flax seeds into a Nutra Bullet or blender to make your own)
⅓ cup sunflower seeds
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 large egg
⅓ cup Agave
¼ cup canola oil
- In a large bowl, combine all dry ingredients including spices.
- In a second bowl, lightly beat egg; stir in Agave and canola oil.
- Stir wet ingredients into dry.
- Divide among 12 muffin cups, pressing mixture up sides with wet fingers to form cups. (I used silicon so did not grease the cups; if using regular muffin tins, be sure to grease to cups. Also, I used a ¼ cup measure, covered in sprayed plastic wrap to create an indentation.)
- Bake 20 minutes at 350° or until edges brown and cups are set.
- Cool several minutes before unmolding.
- Fill with flavored yogurt sprinkled with cinnamon, or yogurt and fresh fruit (or pudding, ice cream, etc.)
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