Created by: Nicole Leggio, Cooking for Keeps
For some people, breakfast is just a means to an end, a way to curb hunger pangs until lunchtime. It's not really a meal they enjoy.
For me, it’s a way of life and something I look forward to nearly every night when I go to bed – I love breakfast. I might even say that it’s my favorite meal of the day because it’s really what gets my mornings going. Without a solid breakfast, I find myself ravenous an hour into my day, unable to focus on anything but food. I find it utterly baffling when I meet someone – like my husband – who has practically no desire to eat breakfast and often skips it altogether. Isn't he hungry?
On weekdays, breakfast is usually simple. A piece of toast with peanut butter and bananas, a fried egg or a protein smoothie is typically all I need to satisfy me. But every once in a while, I put in a little extra effort and make something from scratch that will last all week long. Bottom of Form Case in point: granola.
Granola is one of those breakfast and snack items that a lot of people buy, which is a shame because it’s one of the simplest things in the world to make at home. Throw together some oats, your favorite additions, a little bit of fat and pop it into the oven – you’ve got yourself an easy, healthy breakfast that lasts all week. I just throw it over some Greek yogurt, drizzle it with honey and call it a day on weekdays, but I thought it would be fun to transform a classic granola recipe into miniature little bowls fit for entertaining. The effort and time is virtually the same, but the end result is a hundred times more adorable.
Quick-cooking oats, a little whole-wheat flour, brown sugar, walnuts and dried cherries are mixed together and then drizzled with a combination of coconut oil, butter, honey and vanilla. The mixture is tossed until combined, nestled into muffin tins and popped in the oven until slightly golden brown at the edges. I like to firmly press the granola into the bottom and sides of the tins again after baking, just to ensure everything is packed in there, then I let them cool for a couple of minutes to set up before popping them out of the tins to cool completely.
I filled them with plain Greek yogurt and fresh berries in this recipe, but the possibilities are really endless and limited only to your creativity and palate, so have fun with it!
- 1½ cups instant oats
- ¼ cup whole-wheat flour
- ¼ cup packed brown sugar
- ½ cup walnuts, finely chopped
- ¼ cup plus ⅛ cup dried cherries, roughly chopped
- ½ tsp. salt
- 3 Tbsp. coconut oil
- 3 Tbsp. unsalted butter
- ¼ cup honey
- 1 tsp. vanilla extract
- 1 cup plain Greek yogurt
- 3 cups mixed berries
- Preheat the oven to 350° F. Generously grease a standard sized muffin tin with coconut or canola oil spray.
- Stir together the oats, flour, brown sugar, walnuts, dried cherries and salt in a medium bowl. Set aside.
- Warm the coconut oil, butter and honey in a small saucepan over medium-low heat until the oil and butter are melted. Remove from the stove and let cool for 1-2 minutes.
- Pour the liquid mixture into the dry ingredients along with the vanilla. Stir until combined.
- Evenly divide the granola between the muffin cups and use your fingers or a spoon to firmly push the granola to the bottom and up the sides of the tins.
- Bake for 10-12 minutes or until the cups are just slightly golden brown. Let them cool for 5 minutes in the pan, then use a butter knife to gently work them out.
- Fill with Greek yogurt and top with berries.