Granola Breakfast Cups

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A luxurious granola mix cleverly shaped into small cups that can be filled with yoghurt, fresh berries and finished with a drizzle of maple syrup flavour treat sauce for that special breakfast.  


  1. Pre-heat the oven to 170°C (fan 150°C, gas mark 3) and grease a 12 hole non-stick muffin tin (silicone moulds are ideal for this recipe if you have them).

  2. Mix the oats, sunflower seeds and pecan nuts together before putting into a roasting tin and toasting gently for 5 minutes. Remove from the oven before leaving to cool.

    • 200g Porridge Oats
    • 100g Sunflower Seeds
    • 50g Pecan Nuts (Finely Chopped)
  3. Gently heat together the butter, sugar and maple flavour syrup in a saucepan, stirring until all the butter is melted and combined. Remove from the heat and add the toasted oat mix to the saucepan along with the remaining ingredients. Mix together until all of the oats are well coated.

    • 100g Unsalted Butter
    • 100g Unrefined Light Muscovado Sugar (We Love Billington's)
    • 3tbsp Maple Sauce
    • 75g Dried Figs (Finely Chopped)
    • 50g Dried Cranberries
    • 1tsp Cinnamon
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  4. Spoon the mixture into each muffin hole until nearly full. Using your fingers gently press into the centre of the mixture and work around the edges to start shaping into a bowl. If the mix starts to stick to your fingers wet them with cold water and shake off the excess before carrying on. You may need to add a little more mix to each muffin hole to ensure the edges and bottom are all well covered.

  5. Bake in the oven for approximately 18 minutes or until just starting to look golden. Remove from the oven and place on a cooling rack. Allow to completely cool before trying to remove from the tin. Once cool, remove from the tin and store in an airtight container or serve immediately.

  6. To serve, fill each cup with Greek yoghurt and fresh berries of your choice. Drizzle with extra maple flavour syrup and enjoy!

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