granola breakfast cups
Nadiya’s granola breakfast cups are perfect for a portable breakfast. Fill them with yoghurt, berries and – if you’re feeling fancy – some edible flowers and herbs.
Ingredients
- 100g/3½oz unsalted butter, plus extra for greasing
- 100g/3½oz soft light brown sugar
- 3 tbsp golden syrup
- 200g/7oz porridge oats
- 100g/3½oz sunflower seeds
- 100g/3½oz chopped nuts (such as walnuts)
- 1 tsp ground cinnamon
- 100g/3½oz dried berries, chopped (such as cranberries and cherries)
- 100g/3½oz dark chocolate, chopped
- yoghurt
- fruit
- fresh herbs
- edible flowers (optional)
Directions
- Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin.
- Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly.
- Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes.
- As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin.
- Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set.
- To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers.