½ cup nuts or seeds of choice (I used ¼ cup pecans, ¼ cup unsweetened shredded coconut)
1 tbsp chia seeds or ground flaxseed
A pinch of sea salt
1 tsp cinnamon
¼ cup mashed banana or applesauce
2 tbsp melted coconut oil
2 tbsp maple syrup
FILLING
¾ cup plain non-dairy yogurt
Fresh fruit
Instructions
Preheat oven to 350°F. Grease a 6 cavities of a muffin pan (or use a silicone pan) and set aside.
In a medium mixing bowl, roughly mix together the oats, nuts and seeds, salt, and cinnamon.
In a small mixing bowl, mix the mashed banana with the oil and maple syrup until combined. Add this wet mixture to the oat mixture and stir until combined.
Divide the granola mixture between 6 muffin cups and firmly press down on the bottom and along the sides to make a cup shape. Use the bottom of a cup to help mold the granola.
Bake for 15 to 20 minutes, until golden brown. 15 minutes if you prefer a oatmeal cookie-like texture, and longer for a crispier texture.
Remove from oven and cool completely before removing from the pan.
When ready to serve, fill each cup with 2 tbsp yogurt and top with fresh fruit.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-granola-cups/