Monday, May 14, 2018
Makes: 24 servings
Prep: 15 mins
Cool: 10 mins
Bake: 12 mins 325°F
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/3 cup all-purpose flour
2 tablespoons flax seed meal
2 tablespoons packed brown sugar
½ teaspoon baking soda
½ cup dried cranberries, coarsely chopped
½ cup slivered almonds, coarsely chopped
2 tablespoons flaked coconut
1 tablespoon unsalted dry roasted sunflower kernels
3 tablespoons honey or agave nectar
2 tablespoons canola oil
1 tablespoon butter, melted
½ teaspoon vanilla
Vanilla yogurt, dry roasted sunflower kernels, and honey (optional)
Preheat oven to 325 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a large bowl combine oats, flour, flaxseed meal, brown sugar, and baking soda. Stir in cranberries, almonds, coconut, and the 1 tablespoon sunflower kernels. In a small bowl stir together honey, canola oil, butter, and vanilla; add to oat mixture. Mix well.
Spoon mixture evenly into prepared muffin cups; press tightly. Bake for 12 minutes. Gently press tops with the back of a spoon. Cool in cups on a wire rack for 10 minutes. Carefully remove from muffin cups. Transfer to wire rack; let cool completely.
If desired, top granola cups with yogurt, sunflower kernels, and a drizzle of honey just before serving.
From the Test Kitchen
TO MAKE AHEAD:
Layer granola cups between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Granola Cups)
Per serving: 73 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 32 mg sodium, 10 g carb., 1 g fiber, 5 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet