I was inspired to make these cups after seeing a video on Proper Tasty facebook page. They are a great inventive way of getting some slow releasing energy oats into you the morning, as well as looking oh so pretty.In addition to being nutritious and good looking, they are very versatile and keep in the fridge in a sealed airtight container for up to a week.
Even though I was inspired by the video in the above link, I did change a few ingredients and also part of the cooking method. I found from cooking the cups in the muffin trays they had a slightly 'soggy bottom', so for a final five minutes in the oven, I took them out of the muffin tray and turned them upside down on a baking sheet, to crisp up the base of the cups, so no soggy bottoms in sight!
I'm very excited to get my guests reviews on them when I open our bed & breakfast Sika Lodge next week.
Here's how I made them
Makes 12 cups
- 250g rolled oats ( I used jumbo oats)
- 150ml pure maple syrup
- 2 mashed bananas
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
Example of toppings
- 0% fat strained Greek Yogurt
- Mango puree
- seed mix
- Stewed fruits
- Mix the maple syrup, vanilla extract, and bananas thoroughly.
- Preheat the oven to 180 degrees.
- In a large bowl, mix together the oats, cinnamon,and salt.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Oil the muffin holes of a 12 muffin tray.
- Divide the mixture evenly between the muffin holes and using the back of a spoon spread the mixture up the walls of the muffins holes, creating the cup shape.
- Bake in the oven for 20 minutes.
- Remove from the oven and the muffin tray and invert the granola cups on a baking sheet.
- Bake for a further 5 minutes to crisp up the bottom of the cups.
- Remove from the oven and allow to cool completely.
- Add a generous dollop of thick Greek yogurt and top with your choice of berries, compote, dried fruit or mixed seeds. It's your call!
Tip: A drizzle of honey certainly wouldn't go astray either on these!!