Recipes â€º Breakfast

Healthy Yogurt Granola Cups

By Samira Kazan

updated September 28, 2020

Delicious granola cups with yogurt and fruit for your snack cravings! You just need a few cupboard staples and about 30 minutes of your time.

These healthy yogurt granola cups can really satisfy both your taste buds and your hunger. It’s taken me a LONG time but I think I have finally found a keeper of a granola recipe. And what better way to show it off than with delicious baked granola cups topped with yogurt, fruit, and edible flowers!

This granola recipe is so easy to make. There is no need to opt for store-bought granola, especially because you can never be sure how much sugar and other additives there are. But with homemade, you are in control of the ingredients. And I just love making it simple and adding just a couple of spices and ingredients I am sure you have at home.

These cups are great for breakfast or snacks. And they are both delicious and healthy eats, providing plenty of nutrients. And you can tweak the topping to match your flavor.

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Here is what you need for the Yogurt Granola Cups
Here are the steps
Similar recipes
Yogurt Granola Cups Recipe

Here is what you need for the Yogurt Granola Cups

ingredients for healthy yogurt granola cups - 3

Oats – I used rolled oats
Bananas – I used baby bananas but you can use regular ones too.
Coconut oil andÂ honey (or alternative sweetener like maple syrup)
Cardamom, cinnamon, salt, and vanilla extract (which you can easily make at home with my recipe)

Toppings:

Natural/Greek yogurt
Fresh berries and fruit
Edible flowers (optional)
Optionally, you can also add shredded coconut, nuts or seeds (like almonds or sunflower seeds), a drizzle of nut butter, or even dried fruit.Â

Here are the steps

Begin by mashing all the banana in a large bowl until they are smooth. This is done fairly easily with a fork, especially if the bananas a little riper.

Add all ingredients into the bowl and combine thoroughly. Feel free to even use your hands and really mix it all together.

Grease a cupcake tray (or a muffin cups mold) with a little bit of oil or cooking spray and then divide the granola cups mix into the tray.

Using a spoon, shape the oat mixture to the side of the tray pockets. This is how you shape the cups.

Bake in the oven at 170ÂºC for around 15 minutes.

It may take slightly longer but check at around 15 minutes and then you can always leave them in for an extra few minutes if needed.

Especially if you like the granola cups more on the crunchy side, then leave the muffin tin for a couple of extra minutes in the oven (even after you turn it off).

Once cooked remove from the oven and leave to cool down completely.

Meanwhile, prepare your toppings for the granola cups. Use your favorite fruit and berries.

I used Natural Yogurt, berries and chopped fruit, and edible flowers (they are completely optional).

fruit and berries for healthy yogurt granola cups - 9

Fill up the granola cups with some yogurt, then top them with the fresh fruit. Add any additional toppings like shredded coconut or nut and seeds.

You could also drizzle some almond butter or sprinkle extra cinnamon.

Serve immediately! Alternatively, you can keep the cups for a few days in an airtight container in the fridge and then top with your yogurt wet toppings as and when needed.

Similar recipes

If you like granola snacks, check my Healthy Homemade Granola recipe as well as these snack ideas: Almond Pistachio Thumbprint Cookies and Healthy Cacao & Almond Protein Balls .

IngredientsUS CustomaryMetric1x2x3x

▢ 3 cups rolled oats
▢ 1 tBsp coconut oil
▢ 7 baby bananas or 3-4 big ones
▢ 1/3 cup honey or alternative sweetener
▢ 1/2 tsp ground cardamom powder
▢ 1/2 tsp vanilla extract
▢ 1/4 tsp ground cinnamon powder

Instructions

Mash all the banana until smooth.
Add all ingredients into the bowl and combine thoroughly.
Grease a cupcake tray with a little bit of oil and then divide the granola cups mix into the tray – using a spoon to help shape the mix to the side of the tray pockets.
Bake in the oven at 170ÂºC for around 15 minutes (It may take slightly longer but check at around 15 minutes and then you can always leave them in for an extra few minutes if needed)
Once cooked, remove from the oven and leave to cool.
Meanwhile, prepare your toppings for the granola cups. I used Natural Yogurt, berries and chopped fruit and edible flowers.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipes › Desserts

Almond Pistachio Thumbprint Cookies Recipe

By Samira Kazan

updated September 21, 2020

Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies - 13

These almond pistachio thumbprint cookies are a delicious vegan and gluten-free cookies recipe using almond flour and pistachio butter. Unlike your generic shortbread thumbprint cookies, these vegan bite-size snacks have a delightful crumbly almond base and can be cooked or kept as a no-bake cookie recipe.

Depending on whether you want these as raw snacks or baked cookies, they are delicious. However, it’s worth noting that there will be some textural difference.

For the raw version, these pistachio thumbprint cookies are a little more gooey and moist. In comparison, when baked, these cookies are more crumbly.

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe! - 14

I always love to switch up classic recipes and decided that rather than using the usual choice of jam filling for this thumbprint cookie recipe, I used some homemade pistachio butter .

Pistachio butter is one of the most delicious, decadent version of all nut butters and yet can be made at home with just pistachios, salt and a blender or food processor. Plus the pistachio flavour compliments the flavour of the gluten-free almond cookies.

These cookies are then an excellent healthier cookie snack option. They can also be displayed in mini cupcake cakes, in a gift box, for a delicious homemade edible gift at Christmas (or any time of the year!).

If you’ve been following me on Instagram, you’ll know that I’ve been cooking up a storm this festive period, with a new recipe posted every day. Honestly, I couldn’t wait for the day to share these pistachio thumbprint cookies though because they are one of my favourite treats so far.

One almond & pistachio thumbprint cookie with pomegranate seeds - 15

I’ve very recently compiled a post for the ultimate guide to homemade nut & seed butters, so I have spent a LOT of time this year in the kitchen blending up delicious nut butters and nut butter recipes. As much as I have a soft spot for good old almond butter, pistachio butter has taken my heart.

While it’s not a nut butter you’d want to eat by the spoonful every day (or rather you would – but your hips wouldn’t like it!), pistachio butter has an incredible luxury element that works well in so many different recipes. Check out my pistachio butter post for some inspiration.

two-ingredient Homemade pistachio butter in a jar - 16

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Variations on these thumbprint cookies
How To Make The Thumbprint Cookies
Other great snack recipes you may like
Pistachio Almond Cookies Recipe

Variations on these thumbprint cookies

Obviously, my filling of choice is my homemade pistachio butter. However, you can experiment with various fillings including a delicious vegan homemade Nutella , the classic choice of jam, or even some vegan chocolate chips (that will melt from the heat and be heavenly!).

For a sweeter pistachio creme style filling, melt some white chocolate in a heatproof bowl then mix in some pistachio butter with a dash of homemade vanilla powder .

You can also make a delicious chocolate version of these pistachio thumbprint cookies by adding some cocoa powder into the base almond cookies recipe. If the biscuit mix feels too crumbly after adding the powder, add another tsp of coconut oil to offset the powder.

Plus, you can experiment with additional toppings for the pistachio thumbprint cookies. For example, a drizzle of melted white chocolate is a lovely dessert-like touch.

Note* For vegan cookies use dairy-free white chocolate and chocolate chips.

How To Make The Thumbprint Cookies

This pistachio thumbprint cookies recipe is super simple and can be made in just five minutes if you’re keeping them raw. Or around 20 minutes, if baking- which means they’re an excellent option for a last-minute edible gift idea or to whip up on busy days when you don’t have much time to spare.

the ingredients for vegan, gluten-free thumbprint cookies - 18

The almond cookies base is made up of almond flour, coconut oil, maple syrup, coconut flour and cardamon.

Don’t fret if you don’t have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in a high-speed food processor for a couple of minutes and you’ll get homemade almond flour, which is a great gluten-free flour to have to hand at all times.

This recipe is also a great way to use leftover almond pulp after making homemade almond milk . Simply allow the pulp to dry out, and it’s ready to use as almond flour.

Note* For this particular recipe the ground almonds don’t have to be too fine, which is why any of the above options will work fine for the almond cookies recipe.

The method

To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.

To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie.

If you’re in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.

Note* Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.

However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.

delicious thumbprint cookie recipe for gluten-free almond cookies - 21

These only take ten minutes to bake in the oven and will turn a lovely golden colour around the edges.

delicious thumbprint cookie recipe for gluten-free almond cookies - 22

If you want to use some chocolate chips as a filling, you’ll want to add these to the cookies while they’re still warm, so they melt into the thumbprint.

For the pistachio butter-filled cookies, allow the cookies to cool down a bit before filling them.

homemade two ingredient pistachio butter - 23

Again you can decorate the pistachio cookies with pomegranate seeds and ground pistachios or even a sprinkle of desiccated coconut. Also, feel free to experiment with other fillings and toppings of your choice.

For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.

Other great snack recipes you may like

For another delicious no-bake snack recipe, you may like these healthy cacao & almond protein balls or these coconut bliss balls . These 4-Ingredient Stuffed Dates: with home-made almond butter & Chocolate are always a winner too!