The sesame seeds add a savoury note, which I love, but if you don’t have them or don’t like them, feel free to leave them out.
Mini Jones (at 19 months) loves them too, as breakfast or an afternoon snack.
Make them your granola cups:
Dairy free? The granola cups themselves don’t contain any dairy, so serve them with a dairy free yogurt.
Gluten free? Check your oats are gluten free as not all of them are.
Mix it up:Use coconut yogurt instead plain greek yogurt, and top with pineapple or mango.
- 100 g/ 1c oats
- 1 tsp cinnamon
- 1.5 tbsp unsweetened desiccated coconut
- 1.5 tbsp olive oil - plus extra for greasing tin
- 1.5 tbsp runny honey
- 1 tsp sesame seeds optional
- 5 tbsp plain greek yogurt
- handful strawberries blueberries and raspberries
- Preheat the oven to 170˚C/340˚F.
- Lightly grease 5 holes of a muffin/cupcake tray with olive oil - around 1/2 tsp should grease them all.
- Place all the ingredients in a mini blender and blitz for a minute until everything is well combined.
- Take 1.5 tbsp mixture and place it in tin. With slightly damp hands, press the mixture up the sides.
- Place in the oven and bake for 10-12 minutes, until lightly golden.
- Remove from oven and let sit in the tin for 10 minutes. If you try to remove the granola cups whilst warm they are likely to crumble.
- Cool completely on wire rack. Store granola cups in an airtight container at room temperature.
- To serve, fill the granola cups with 1 tbsp greek yogurt and top with a few mixed berries. Eat straight away.