Ingredients
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2 cup regular rolled oats
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½ cup wheat germ
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¼ cup dry roasted sunflower kernels
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¼ cup flaked coconut
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2 tablespoon flaxseeds
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¼ cup butter
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¼ cup packed dark brown sugar
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2 tablespoon honey or maple syrup
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¼ teaspoon ground cinnamon
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½ teaspoon vanilla
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1 cup desired low-fat yogurt
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1 ½ cup chopped fresh fruit and/or berries
Directions
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In a large bowl combine first five ingredients (through flaxseeds). In a small saucepan combine butter, brown sugar, honey, and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in vanilla. Pour butter mixture over oat mixture; stir to coat. Cover and chill until cool.
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Preheat oven to 325°F. Lightly grease twelve 2 1/2-inch muffin cups. Using moist hands, press oat mixture onto bottoms and up sides of prepared muffin cups. Bake 15 minutes or until edges are light brown. If centers puff during baking, re-press with the back of a small spoon. Cool in muffin cups on a wire rack. Loosen and remove cups.
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To serve, spoon yogurt into granola cups and top with fruit.
To Make Ahead
Prepare as directed through Step 2. Layer granola cups between waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. To serve, thaw granola cups if frozen. Fill as directed.
Nutrition Facts (per serving)
| 188 | Calories |
| 8g | Fat |
| 26g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 15% |
| Cholesterol 11mg | 4% |
| Sodium 51mg | 2% |
| Total Carbohydrate 26g | 9% |
| Total Sugars 13g | |
| Protein 5g | 10% |
| Vitamin C 5.2mg | 6% |
| Calcium 52mg | 4% |
| Iron 1.4mg | 8% |
| Potassium 181mg | 4% |
| Folate, total 28.5mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.