I am so excited to share the recipe for these Granola Cups with Beet Rose Cardamom Yogurt! If you are looking for a healthy snack or breakfast idea, this is just the recipe for you. These granola cups are so easy to make and consist of ingredients that you probably already have on hand.
HOW TO MAKE GRANOLA CUPS
This granola cup recipe may seem intimidating to make at first, but as you continue reading on, you will see just how simple these cups are to make. To make these cups, all you will need is rolled oats, flax seeds, almond flour, vanilla extract, coconut oil and maple syrup. All of these ingredients are tossed together in a bowl and then pressed into greased muffin tin cups. It is normal for your granola mixture to be on the loose side. We want to have the ability to mold the granola mixture to the muffin cups.
Make sure that you are pressing down on the bottoms and edges of each muffin cup. You want to ensure that there is enough of an edge along each of the cups to hold the yogurt mixture. The granola cups are then placed into a preheated oven at 325 degrees for around 15 minutes or until they are golden brown.
When they are done baking, remove from oven and let sit to cool before adding the yogurt mixture.
BEET ROSE CARDAMOM YOGURT
The beet rose cardamom yogurt that tops these adorable little granola cups is absolutely DIVINE! If you’ve never had rose yogurt before, now is the time to change that. To make the yogurt, all you will need is your favourite yogurt (I used Greek yogurt), rose water, vanilla extract, cardamom, a pinch of salt and Salus Beet Crystals. You stir all the ingredients together in a bowl until combined and then dollop on top of each of your granola cups.
I have talked about Salus Beet Crystals before on the blog. I used these beet crystals all the time for baking, smoothies, etc. The beet crystals come from juiced beets, so they are very concentrated and nutritious. They are great to use as a natural food colouring.
GLUTEN FREE GRANOLA
One of the amazing things about this recipe is that it is completely gluten free. I used gluten free rolled oats, which are my favourite oats to use for granola and oatmeal. Gluten free oats can easily be found at your local health food store.
Additionally, this recipe could easily be made vegan by swapping the Greek yogurt for coconut yogurt. You will still be able to make the beautiful rose yogurt, but with an added coconut flavour. Yum!
These granola cups with yogurt make an excellent healthy option. They might not be the best to take on the go, but they are wonderful to enjoy at home as a snack or healthy dessert.
GRANOLA CUP TOPPINGS
The toppings for these little babies are truly endless. I used blueberries, bee pollen and dried rose petals. The blueberries and bee pollen add some contrast to the bright magenta rose yogurt while the dried rose petals some texture.
Strawberries, bananas, raspberries, blackberries, kiwi, chia seeds, hemp seeds, dried fruit, or more granola!
SHARING IS CARING
As always, if you make these granola cups, please remember to share it on social media and tag me @seasonshealings. I want to see your lovely creations!
MORE SNACK RECIPES
Recipe adapted from HealthNutNutrition.
Granola Cups with Beet Rose Cardamom Yogurt
- 1 1/4 cup organic gluten free rolled oats
- 1/4 cup almond flour
- 2 tbsp golden flax seeds
- 1/2 tsp cinnamon
- pinch of himalayan salt
- 1/4 cup organic extra virgin coconut oil
- 1/2 tsp pure vanilla extract
Beet Rose Cardamom Yogurt
- 1/4 cup Greek yogurt
- 1 tbsp rosewater
- 1/2 tsp ground cardamom
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp Salus red beet crystals
- pinch of himalayan salt
- fresh blue berries, for topping
- dried rose petals, for topping
- bee pollen, for topping
- Preheat oven to 325 degrees F. Grease 8 cups from a muffin tin with coconut oil/ghee. Set aside.
- In a medium size bowl, combine oats, flax seeds, almond flour cinnamon and salt.
- In a small saucepan on low-medium heat, add maple syrup, coconut oil and vanilla extract. Stir until combined. Pour over the oat mixture until well incorporated. Mixture will be loose.
- Distribute mixture between 8 muffin cups. Using wet fingers, press down on the oat mixture to the sides and bottom of the muffin cups.
- Bake for 15 minutes or longer until golden brown. Allow to cool for about 10 minutes before removing from muffin tin.
- While the granola cups are cooling, prepare the beet rose cardamom yogurt. In a small bowl, add yogurt, rose water, cardamom and vanilla. Stir to combine. Lastly, add the beet crystals and give the mixture a good stir. Your yogurt will turn into a bright magenta colour! Set aside.
- Remove the granola cups from the muffin tin using a sharp knife to lift the sides of the cups.
- Fill each cup with 1-2 tbsp of the beet rose cardamom yogurt. Top with blueberries, dried rose petals and bee pollen. Serve!