Gluten Free Breakfast Idea with Fresh Berries for Summer
In addition to serving this for breakfast at home, these gluten free granola yogurt cups are yummy for breakfast when camping, or as a snack after hiking or biking, or for the end to an outdoor summer meal on the patio. They are easy to make ahead of time and travel well. Enjoy!
Granola Yogurt Cups Makes 12 Servings
1 1/4 cups gluten-free oats
1/2 cup almonds, walnuts, or sunflower seeds
1/3 cup ground flax seed
1/2 cup unsweetened dried cranberries or cherries
1/2 cup dried apricots
Zest of 1 orange
1/4 teaspoon pink Himalayan salt
1 teaspoon ground cinnamon
1/2 cup honey
1/4 cup melted coconut oil, cooled
1 cup plain Greek yogurt
2/3 cup fresh blueberries for topping
Preheat oven to 350°
Place oats and nuts/seeds in a food processor and blend into small pieces. Add the flax seed, dried fruit, orange zest, cinnamon, and salt. Blend until the dried fruit is in small pieces.
Add the honey and melted coconut oil to the mixture and blend until the mixture holds together (like dough does).
Divide the mixture among 12 silicone muffin cups. Using damp fingers press the mixture down and up the sides of each muffin cup to form bowl shapes.
Bake for 20 minutes or until the edges begin to brown. Let cool several minutes before removing from the muffin mold.
Once the muffins are cool, remove from the pan, and fill each one with yogurt and top with berries.
Any fresh berries can be substituted for blueberries.
Nut butter can be substituted for yogurt.
Each granola cup can be garnished with cacao nibs, or chopped nuts, or chia seeds for additional nutritional value.
If using metal muffin tins instead of silicone, grease the cups before adding the mixture to prevent sticking.
Recipe Source: Adapted from Gluten Free & More Magazine