Make-Ahead Granola Oat Cups
Plan ahead for hurried mornings and prep a batch of freezer-friendly breakfast cups—made with Nature Valley granola bars, oats and berries—today.
10 Minutes Prep
35 Minutes Total
12 Servings
This social sharing feature is not available with your current cookie settings.
You can update your privacy settings to enable this content. Please enable all cookies to use this feature.
Ingredient List
- 6 Nature Valley™ Crunchy Snack Bars (125g), any flavour, crushed
- 200 g rolled oats
- 100 g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 250 ml semi skimmed milk
- 2 medium eggs
- 60 g pure maple syrup
- 1 teaspoon vanilla extract
- 200 g fresh or frozen mixed berries (See Tips)
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line a muffin tray with 12 paper cases.
- Place the crushed granola bars, oats, almonds, baking powder, cinnamon and 150g fruit into a medium bowl. In another medium bowl beat, with a whisk, the milk, eggs, maple syrup and vanilla extract until combined. Add to the granola mixture and stir to combine.
- Spoon the mixture evenly into the muffin cases, just over ¾ full, and top with the remaining berries. Bake for 20-25 minutes until golden. Remove and leave to cool on a wire rack.
Tips
- Most berries will work for this recipe, except strawberries, which may make the oat cups too watery.
- Store the oat cups in a resealable box for up to 3 days. Reheat in the microwave for 30 seconds to refresh, if needed.
- These oat cups can be frozen and then reheated in the microwave.
