Dairy-Free Granola Cups
User Reviews
5
Dairy-Free Granola Cups
Description
This recipe starts by processing cashews and coconut to a coarse texture and mixing with sunflower seeds, oats, and dried berries. Coconut oil, maple syrup, egg white, and almond butter bind the ingredients together. The mixture is pressed firmly into molds with a slight indentation before baking at a low temperature.
After baking, the cups are allowed to cool thoroughly, which helps them retain their shape when removed from the molds. The final texture combines nutty crunch with chewiness from oats and a soft center, complemented by the tartness of dried and fresh berries.
These granola cups can be topped with dairy-free yogurt and sliced strawberries just before serving or stored refrigerated to enjoy later. They serve as a portable, portioned snack or a light breakfast component.
The mold size influences baking time, and pressing firmly during shaping ensures structural integrity. Allowing the cups to cool completely is key to avoid crumbling.
Ingredients
- ½ cup cashews raw, split
- ⅛ cup coconut unsweetened, shredded
- ⅛ cup sunflower seeds
- ¼ cup oats regular
- 1 tbs coconut oil
- 2 tbs maple syrup
- 1 tbs egg white
- 2 tbs almond butter
- ⅛ cup dried berries
- ¼ cup dairy-free yogurt
- 4 strawberries sliced
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- In a mini food processor, process the cashews and coconut together. You want there to be a bit of texture but little, tiny cashew chunks.
- In a small bowl, add the cashew mixture, seeds, oats, and dried berries.
- Melt the coconut oil ad add the remaining ingredients.
- Mix well until everything is coated.
- In a silicone mold (or lined muffin tin), portion the granola mixture. Use a silicone spoon to press the granola down into the mold. You want there to be a slight divot in the middle. It doesn’t need to come up all the way to the sides but the better you press down the more they stay together.
- Bake for 26 minutes.
- Turn the oven off and let sit for 5 more minutes.
- Remove from the oven and let cool for 30 minutes.
- Pop the granola cups out of the molds and even top them with a dollop of yogurt and a berry. Serve immediately or pop into the fridge to store.
Notes
- When processing cashews and coconut, leave small chunks for texture but avoid large pieces that prevent formation.
- Let baked granola cups cool fully for about 30 minutes before removing from molds to keep their shape.
- Firmly press mixture into molds creating a slight indentation for better structure and retention.
- Baking time may vary depending on mold size; smaller, bite-sized molds may need adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 5mg | 0% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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