Preparation time is 10minutes
Total time is 10minutes
Serve is for 8 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
8
- 2 cups Carman’s Low Sugar Raspberry & Coconut Granola
- 1teaspoons vanilla extract
- 2tablespoons almond butter
- 20grams unsalted butter, melted
- 1 cup sweetened yoghurt
- 1tablespoons honey
- 1/4 cup raspberries
- 1/4 cup blueberries
Description
Give your morning routine a boost with these delightful granola cups with Carman's Low Sugar Raspberry & Coconut Granola topped with raspberries and blueberries.
Method
Step 1 of 3
Process granola briefly to form a coarse crumb. Transfer to a bowl. Add vanilla, almond butter and butter. Mix well.
Step 2 of 3
Grease 8 holes of a 12-hole (⅓-cup capacity) muffin tray. Using scissors, cut 4 x 5cm-wide, 30cm-long strips of baking paper and then cut them in half. Line prepared holes with paper strips, allowing edges of paper to sit above the pan for handles. Divide granola mixture equally among prepared holes. Using the back of a spoon, press granola evenly over the hole to form a cup. Refrigerate for 6 hours or until firm.
Step 3 of 3
Using paper as a guide, carefully lift granola cups from the tray. Place on a plate. Fill with yoghurt. Drizzle with honey. Top with raspberries and blueberries. Keep chilled until ready to serve.
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