Morning Time Breakfast Granola Cups

Morning Time Breakfast Granola Cups might be a good recipe to expand your breakfast recipe box. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 197 calories. This recipe serves 12. For 44 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 21979 foodies and cooks. If you have dried cranberries, ginger, wheat germ, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Mommie Cooks. With a spoonacular score of 51%, this dish is solid. Try Morning Time Breakfast Burritos, Your Zen Morning: How to Save Time in the Morning, and Time for a Drink: Morning Glory Cocktail for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.Pour the liquid over the dry ingredients and stir until completely coated.Place the mixture into the fridge for about 30 minutes to cool.When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.Let cool completely before removing from the tin.Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

 

Step by step:

1. To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

2. Heat until butter is melted and ingredients are combined.

3. Remove from heat and stir in the vanilla.In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

4. Pour the liquid over the dry ingredients and stir until completely coated.

5. Place the mixture into the fridge for about 30 minutes to cool.When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

6. Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

7. Let cool completely before removing from the tin.Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

Nutrition Information:

covered percent of daily need