Granola Breakfast Cups

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).

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.

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.

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.

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.

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