Granola Cups for Nannie

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.

 

Almond-Honey Granola Cups With Yogurt and Berries
Adapted from: Eating Well Recipe; Mommie Cooks Idea

Ingredients:
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
yogurt
berries

Directions:

  • 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!
Update, Made these again for Mother’s Day. Big hit!
Related Posts Plugin for WordPress, Blogger...
image

Comments

  1. My favorite Easter memory at Nan’s is finding an uncooked egg in your dad’s shirt pocket and breaking it. Well…I’m not really sure it was uncooked, or if I really broke it, but it makes for a way better story!

  2. Kim this has to be the best thing you have done except for letting me adopt you. DadLOVE

  3. Hi! I have shared this on Pinterest and am VERY excited about using them for a vessel for a yogurt bar baby shower. How many does this single batch serve? Thank you for this GREAT idea! I will let you know how well it goes over!

  4. PS Thanks again! :D

  5. Can these be made in advance? I want to make them tonight for brunch on Sunday.

    • loveumadly says:

      Yes they can. I’ve done it the night before, never two days before. Just leave them in the molds so they keep nice shape and add the yogurt right before the guests arrive! Happy Mothers Day! (I’m making these again this year too)

Speak Your Mind

*