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granola cup filled with yogurt, peaches, strawberries and rasbperries

Coconut Granola Fruit Cups

These Breakfast Granola Cups are perfect for holding your fruit and yogurt. But don't stop at breakfast, they make a great snack or even dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 94kcal


  • 1 medium banana, mashed
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 1/2 cups rolled oats
  • 1/4 cup coconut flakes
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup vanilla Greek yogurt
  • 1 cup California Peaches, diced
  • 1/2 cup well-Pict® strawberries, diced
  • 1/2 cup Well-Pict® Raspberries, diced


  • Preheat oven to 330° F. Spray 12 cup muffin tin with nonstick cooking spray (see note) and set aside.
  • Mix banana, honey, and vanilla extract in large bowl. Add oats, coconut, cinnamon and salt. Mix well. 
  • Portion mixture into prepared muffi cups, pressing up the sides with a spoon to form a bowl.
  • Bake 12 minutes, or until browned. Remove from oven and let cool 20 minutes before removing from muffin tin.
  • Fill granola cups with yogurt and top with peaches, strawberries and raspberries.


I use this silicone muffin pan and the perforated tray, so there is no need to 'prepare' it with cooking spray. Food pops out easily and it's a breeze to clean up!


Calories: 94kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 139mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 6.5mg | Calcium: 9mg | Iron: 0.6mg