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
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.
