PREPARATION

Place a rack in the middle of your oven and preheat to 350F. 

Stir oil and maple syrup in a medium size mixing bowl to combine. Add the oats, almonds, shredded coconut, flour and salt. Stir until the mixture comes together in loose clumps.

Place the silicone muffin cups on a baking tray or inside the cups of a muffin pan. Divide the granola mix between the 12 silicone cups pressing down slightly in the center of each so that the granola comes up the sides a little to form a bowl shape (you can use a shot glass or small measuring cup to press down on the centers).

Bake until the tops and edges look golden brown, about 18-22 minutes. Remove from the oven and let cool 30 minutes. Remove from the silicone baking cups. These are a great on-the-go breakfast or snack.

Optional Topping

In a bowl, mix together the yogurt, vanilla and maple syrup/honey till beaten well and combined.

Top each granola cup with a dollop of flavored yogurt and garnish with berries of choice.

Alternatives

You can also bake these in mini muffin size by using smaller silicone cups. Bake for 15-20 minutes

No silicone cups: Line a large rimmed baking sheet with parchment paper. Spread the granola on the parchment sheet and pack down a little, creating a compact rectangle on the baking sheet. Bake for 18-22 minutes till golden brown. Remove from the oven and cut into squares while warm. Then let it cool completely. Serve topped with yogurt and berries, on its own or crumbled over a yogurt parfait.

Thank you so much Chef Veera for this easy and delicious show weekend recipe! Be sure to check out her Facebook and Instagram page for other new recipe ideas.