Easy breakfasts can be a morning lifesaver! These cups are made with granola that’s been sweetened with maple syrup, then stirred up with peanut butter, honey, and coconut for a perfectly chewy texture. Make a batch over the weekend so you can grab n’ go when you’re headed out the door.
Yield: 12 granola cups
Active Time: 10 minutes
Total Time: 12 hours
For the cups:
Granola (see recipe above)
½ cup peanut butter
¼ cup Beekeeper’s Naturals 100% Raw Wildflower Honey
½ cup Beekeeper’s Naturals 100% Raw Bee Pollen, divided
⅓ cup coconut oil
For the granola:
Preheat oven to 300°F and line a sheet tray with parchment paper. Combine the oats, almonds, cashews, and coconut in a large bowl.
In a separate bowl, whisk together maple syrup, oil, and salt. Add to nut mixture and combine until fully mixed. Spread granola evenly onto sheet tray and bake for 45 minutes, stirring every 15 minutes. Break up any clusters, then let cool before making the cups.
Make the cups:
Cut 12 pieces of parchment paper into 1-inch x 5-inch strips. Place into muffin tins, letting the extra parchment hang over the sides.
Place cooled granola in a large bowl and stir with peanut butter, honey, ¼ cup bee pollen, and coconut oil until well coated. Add ⅓ cup of the granola cups mixture into a muffin tin and lightly press it down to remove any air pockets. Sprinkle with remaining bee pollen. Wrap muffin tin in plastic and refrigerate for 8 hours or overnight.
Use parchment paper to pull out granola bars. Enjoy immediately, or refrigerate in an airtight container for up to 4 days.
Recipe credit: Angela Gaines
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