Breakfast Granola Cups

for cup: calories: 98, fat.9, cholesterol 0, sodium 83, potassium 68, carb 20.9, fiber 1.6, sugar 11, protein 2 Banana pudding: calories 128, fat 7.7, cholesterol 0, sodium 231, carb 9.2, fiber 2.6, sugar 4.1 protein 6.9

Photo by Judi B.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup applesauce or mashed banana

  • 1/4

    cup agave or honey (vegans: use agave)

  • 1/2

    tsp pure vanilla extract

  • 1/2

    tsp cinnamon

  • 1/4

    tsp salt

  • 1 1/4

    cup rolled oats

  • yogurt of choice OR any of my 35+ healthy pudding recipes

  • Banana Pudding Recipe:

  • 2/3

    cup over-ripe banana, mashed (measure after mashing) (160g)

  • 1/4

    tsp salt

  • 1

    tsp pure vanilla extract

  • 3-4

    tbsp coconut butter (45-60g)

  • 1

    package MoriNu tofu (Soy-free version: see recipe instructions below)

  • pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)

  • optional: 1/8 tsp turmeric for a deeper-yellow hu

Directions

Grease a muffin tin or mini muffin tin, and set aside. Whisk together the first three ingredients in a bowl. In a separate bowl, stir together all remaining ingredients. Combine the bowls, stirring until evenly mixed. Portion the batter into the muffin cups, pressing up the sides. It may look a little crumbly, but that will be remedied by the next step. Put the muffin tray in the fridge for at least an hour. Then preheat the oven to 330 F. Take the muffin tin out and press the sides very firmly again. Bake granola cups 12 minutes, take out and press the sides into the muffin tins again with a spoon. To prevent crumbling, let sit 20 minutes before attempting to remove from the tins. These can also be frozen and thawed, if desired. Banana pudding: Banana Pudding Recipe: Make sure the coconut butter is melted before you begin. (For tips on the easiest ways to melt coconut butter, see Coconut Butter FAQ Page .) Combine all ingredients in a blender or food processor, and blend until completely smooth. Makes about 2 cups. (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp. Decrease the salt to 1/8 tsp. Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully. Vanilla stays the same, and sweeten as desired. Add milk of choice if a thinner pudding is desired.)

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