Crunchy High-Protein Granola Cups
These little cups are made with just a handful of simple, wholesome ingredients and are surprisingly easy to whip up. Plus, they make fantastic mini crusts for other desserts!
Ingredients
- 2 cups 200g Rolled Oats (Old-fashioned oats work best for structure – they won't crumble as easily!)
- 1 cup 120g sesame, Feel free to substitute walnuts, pecans, or even sunflower seeds
- 1/4 cup 65g Natural Peanut Butter or banane pure
- 2 tbsp honey (Agave or other natural sweetener work too)
- 1/2 tsp Salt (Balances the sweetness)
- 1 tsp Cinnamon Adds warmth and flavour
- 2 Egg Whites (or aquafaba for those who cannot eat egg, lightly beaten)
- For the Filling Per Cup:
- 2 tbsp Greek yogurt or cottage cheese for a similar protein boost
- 1 tbsp Melted Dark Chocolate (optional)
- Fruits to decorate
- 1/2 tbsp Chopped nuts (optional)
Instructions
- Preheat your oven to 320°F (160°C). Generously grease a 12-cup standard muffin tin with butter, coconut oil, or cooking spray. Don't skip this, it's important for easy removal!
- Combine Dry Ingredients: In a large bowl, combine dry ingredients, salt, and cinnamon.
- Add Wet Ingredients: Add wet ingredients to the dry ingredients.
- Add Egg Whites: Lightly beat the egg whites with a fork until slightly frothy. Pour them over the oat mixture.
- Mix Well: Using your hands (wear gloves if you prefer!) or a sturdy spoon, mix everything together thoroughly until the mixture is well combined and sticky when pressed between your fingers.
- Portion: Divide the mixture evenly among the 12 prepared muffin cups. An ice cream scoop works great for this – aim for about 50g per cup if you have a scale.
- Form the Cups: Use the back of a small spoon (dipping it lightly in water can help prevent sticking if needed) to press the mixture firmly into the bottom and up the sides of each muffin cup, creating a well in the center. Make sure the base and walls are well-compacted.
- (Image: Close up of pressing the mixture into the muffin tin with a spoon, like 1:39)
- Bake: Bake for 15-20 minutes, or until the edges are golden brown and look crispy.
- Cool Slightly: Let the granola cups cool in the muffin tin for about 10 minutes. This allows them to firm up slightly before you try to remove them.
- Remove & Cool Completely: Carefully run a butter knife or small offset spatula around the edges of each cup to loosen them. Gently lift them out and transfer them to a wire rack to cool completely. They will crisp up further as they cool.
- Fill (Just Before Serving): Once completely cool, fill the cups with your desired toppings right before you plan to eat them.
Notes
More Filling Ideas
Yogurt Parfait: Fill with Greek yogurt (plain or vanilla), fresh berries (blueberries, raspberries, sliced strawberries), and a drizzle of honey or maple syrup.
Fruit & Cream: Fill with whipped cream (or coconut cream), and pile high with chopped peaches, kiwi, or mango.
Simple & Sweet: Fill with just yogurt and a sprinkle of chia seeds.
Chocolate Lover's: Fill with chocolate pudding or mousse and top with chocolate shavings.
Tips for Success
Use Old-Fashioned Rolled Oats: They hold their shape better than quick oats. Grease Well: Ensure your muffin tin is well-greased so the cups don't stick. Press Firmly: Compact the mixture well when forming the cups for the best structure. Cool Completely: Let the cups cool entirely on a wire rack before storing or filling to ensure maximum crunchiness. Prevent Soggy Bottoms (Pro Tip!): If you plan to fill them ahead or want extra protection, melt some dark chocolate and use a pastry brush to coat the inside of the completely cooled cups. Let the chocolate harden (pop them in the fridge briefly). This creates a barrier against moisture!Storage
Store the unfilled, completely cooled granola cups in an airtight container in the refrigerator for up to 7 days. Fill them just before serving for the best texture. Tried this recipe?Let us know how it was!