Honey Almond Butter Mini Granola Cups

Honey Almond Butter Mini Granola Cups

YIELD: Makes 36 to 40 cups


2 cups - old-fashioned oats , (certified gluten free optional)

1 cup - coarse almond meal

1/2 cup - shredded coconut (unsweetened)

1 tsp. - ground cinnamon

1/4 tsp. - kosher salt

1/4 cup - coconut oil, melted

1/4 cup + 2 T - honey, divided

2 tsp. - vanilla extract

1/2 cup - almond butter

strawberry jam (or favorite jam)


Preheat oven to 325°F. Spray 2 nonstick mini muffin tins with coconut oil.

In a large bowl, add oats, almond meal, coconut, cinnamon, and salt. Stir to combine.

In a small bowl, whisk together melted coconut oil, 1/4 cup honey, and vanilla extract. Pour the mixture over the oats and fold to combine, making sure the oat mixture is evenly coated.

Fill the mini muffin cups with 1 T of the oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup.

Bake for 15-18 minutes, or until the cups are golden brown. Remove from the oven and allow the cups to cool for 10 minutes. Using a butter knife, gently run the knife around the cups to release them from the mold. Allow them to cool completely on a wire rack.

In a small bowl, mix almond butter with remaining 2 T of honey. Fill each cup with a scant teaspoon of almond butter. Top with a small dollop of jam.

Store in an airtight container in the refrigerator for up to 7 days.