This whimsical play on yogurt and granola makes a sweet ending to an outdoor meal. To keep the gluten free granola cups from turning soft, add yogurt to the cups shortly before heading out the door.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 12 servings
- 1 + 1/4 cups gluten-free oats
- 1/2 cup almonds, walnuts or sunflower seeds
- 1/3 cup ground flax seed
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup dried apricots
- Zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup honey or brown rice syrup
- 1/4 cup melted coconut oil, cooled
- 1 cup plain or vanilla yogurt of choice
- 2/3 cup fresh blueberries, for topping
- 1/4 cup cacao nibs, optional, for garnish
1Preheat oven to 350°F.
2Place oats and walnuts in a food processor container and blend into small pieces. Add flax seed, cranberries, apricots, orange zest, cinnamon and salt. Blend until dried fruit is reduced to small pieces. Place honey and melted coconut oil in container and blend until mixture clumps together.
3Divide mixture among 12 standard-sized silicone or metal muffin cups. (If using a metal muffin tin, grease the cups before adding mixture.) Using damp fingers, press mixture down and up the sides of each muffin cup to form bowl shapes.
4Place in preheated oven and bake 20 minutes or until edges begin to brown. Let cool several minutes before removing from molds or muffin cups.
5To assemble, fill each granola bowl with yogurt and top with blueberries. Garnish with cacao nibs (if using).