1 1/2 Cup Gluten-free Oats

1/2 Cup Unsweetened Shredded Coconut

2 Tbsp. Chia Seeds

1 Tsp. Ground Cinnamon

1/4 Cup + 1 Tbsp. Coconut Oil, Melted & Cooled

1/4 Cup Raw Maple Syrup

Topping: Fruit or whatever you like!

Yogurt: either regular or non-dairy.  We used sheep lemon yogurt.


Preheat the oven to 350 degrees F. and lightly coat the inside of a muffin tin with non-stick cooking spray.

 In a medium bowl, mix together the oats, unsweetened shredded coconut, chia seeds, and ground cinnamon. Add in the coconut oil and  maple syrup; stir well to combine.

Scoop about 3 Tbsp. of the oat mixture into 6 muffin individual holders. Press in the oats at the bottom and up sides.The more condensed and pressed you can get the oats, the more crisp your cups will turn out. Press in muffin tin with shot glass, or whatever works for you to make the cups!

Place the pan into the oven and bake for about 15-20 minutes or until the oats are starting to brown around the edges. Remove the granola cups and let cool! Super important so it’s easy to take out of pan. When completely cooled, use a knife to gently remove from pan.

Now, fill the cups with the yogurt and toppings. I like to use berries and blood oranges to compliment that tart flavor! Enjoy!


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