The start of the school year means the end of leisurely
mornings, and the beginning of the daily rush to get everyone out the door – with
backpacks packed, permission slips signed and lunch boxes filled. And of course the never ending struggle of serving up nutritious, appealing, FAST breakfasts.
Say hello to your new "go-to" morning meal:
These granola cups couldn't be easier to make
– and serve.
Bake up a batch over the weekend and you'll have breakfast covered all week long.
Simply put out a bowl of yogurt, fresh fruit and a variety of nuts and seeds
and let the kids help themselves!
And don't be surprised if you find yourself filling the cups with frozen yogurt or ice cream too!
I've used this granola recipe to create the cups you see here
– but feel free to use your favorite recipe. Just eliminate the dried fruit, if called for.
Mornings just got a little bit easier – and a lot more
Recipe: Granola Cups
Yields: 12 cups
1 1/2 cups oats
1 1/2 cups slivered almonds
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon sea salt
2 tablespoons coconut oil, melted
1/4 cup honey
For serving: yogurt, fresh and dried fruit, assorted nuts and seeds
Pre-heat oven to 350 – liberally grease a standard-size muffin tin.
In a large bowl combine the oats, almonds, coconut,
cinnamon, vanilla and salt. Add the coconut oil and honey and mix well.
Scoop a scant ¼ cup of granola into each cavity of the muffin tin. Use
slightly damp hands to press the mixture into the sides and bottoms .
Bake cups till deep golden brown, 15-20 minutes. Let cool
completely in tin on a wire rack; use the tip of a paring knife to gently
loosen and remove the cups.
Serve immediately with yogurt and toppings or store in an
airtight container (cups may be frozen for longer storage).