Coconut Granola Fruit Cups

granola cup filled with yogurt, peaches, strawberries and rasbperries

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

Cook Time 12

Total Time 22

Servings

Calories 94kcal

Author Chellie Schmitz

Ingredients

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

Instructions

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.

Notes

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!

Nutrition