Granola Cups -- nutrient-dense sweet choice

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                      

1. In a large bowl, combine all dry ingredients including spices.
   
2. In a second bowl, lightly beat egg; stir in Agave and canola oil.
   
3. Stir wet ingredients into dry.
4. 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.)
   
   
   
   
   
   
5. Bake 20 minutes at 350° or until edges brown and cups are set.
6. Cool several minutes before unmolding. 
   
7. 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                      

1. In a large bowl, combine all dry ingredients including spices.
2. In a second bowl, lightly beat egg; stir in Agave and canola oil.
3. Stir wet ingredients into dry.
4. 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.)
5. Bake 20 minutes at 350° or until edges brown and cups are set.
6. Cool several minutes before unmolding. 
7. Fill with flavored yogurt sprinkled with cinnamon, or yogurt and fresh fruit (or pudding, ice cream, etc.)