Though I was raised primarily Jewish (the Passover recipes will come later this week!), I remember the thrill of Easter egg hunts in my grandmother’s backyard. My Dad’s mom, Nannie, was a devout Irish Catholic lady who somehow ended up with three children who all married Jewish. But we were lucky enough to be able to celebrate with her. I remember the baskets stuffed with plastic grass and delicious chocolates. I remember a jelly bean guessing game (though I feel like this was at Friendly’s, not Nannie’s) and I remember digging up her garden looking for every last cadbury foil-wrapped egg. I can still taste the Entemann’s raspberry danish twist Nannie always had waiting for us and I can still see the hiding spot she said was just for my crayons and coloring books. She passed away 15 years ago, but as I made these granola yogurt cups I couldn’t help but think of how perfect they’d be for her Easter brunch.
1 cup oats
1/4 cup chopped almonds
1/4 cup sun flower seeds (I used pepitas which I had on hand)
1 Tbsp flax seeds (optional)
1 cup puffed cereal (I love 3 Sisters honey puffs sold at Whole Foods)
1/3 cup dried cranberries
1/4 cup almond butter or peanut butter
1 Tbsp turbinado sugar or regular sugar
1/2 cup honey
1/2 tsp vanilla extract
Place oats, almonds, sun flower seeds and flax seeds on foil lined cookie tray and bake for 10 minutes at 350F. Toss mixture half way through.
In small sauce pan, on medium heat, mix together almond/peanut butter, sugar, honey and vanilla until smooth, 3 minutes or so. Turn off heat.
Remove oat mixture from oven and mix cereal and cranberries all together on the tray.
Immediately pour oat mixture into peanut butter mixture and stir until coated thoroughly.
Spray muffin tin with cooking spray (or use cupcake liners).
Fill tin with mixture and press down with back of spoon to make cup.
- Refrigerate for 30 minutes. Remove from muffin tin. Add yogurt and top with fruit. Enjoy!