Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup chopped walnuts, toasted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons honey
- 2 tablespoons creamy almond butter
- 1 large egg white
- Cooking spray
- 2 cups plain 2% reduced-fat Greek yogurt
- 2 cups fresh blueberries
- Grated lemon rind (optional)
Preparation
Step 1
Preheat oven to 325°F.
Step 2
Combine oats, walnuts, cinnamon, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add honey mixture and egg white to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
Step 3
Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with about 1/4 cup berries. Sprinkle with grated lemon rind, if desired.