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Customizable Breakfast Granola Cups

Breakfast Granola Cups - Ingredients: 2 cups rolled oats, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1 1/3 cup... Full recipe: https://chocolatecoveredkatie.com/2015/01/06/customizable-breakfast-granola-cups/ @choccoveredkt

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Today is the official release date of the book!

I know many of you mentioned wanting to look through the book before purchasing, and if you head towards your local Barnes and Noble today, you are finally now able to pick up a copy of the actual book! Look for it in the cooking section of stores like Barnes and Noble; it’s now available without having to preorder and wait. More details can be found here:

The Chocolate Covered Katie Cookbook Page

 

This is all so crazy exciting to me, but the last thing I want to do is turn you away by making this blog into a never-ending promotion of my new book.

Therefore, to summarize: Buy my book if you love dessert; forgive me for maybe mentioning it a few too many times because I’m so excited; and please enjoy today’s new recipe! Party smileParty smile

granola cup

Seriously, though…

How cute are these breakfast granola cups?!

Just 6 ingredients, you can fill them with absolutely anything you choose, and they are surprisingly easy to make. Plus, leftovers can be frozen for a rainy day.

Also… how cute would they be at a brunch party?!?

I kind of want to have a brunch party now, just for an excuse to make them.

granola nests

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Breakfast Granola Cups

Customizable Breakfast Granola Cups

Yield: 6 to 7 large, or 16 mini granola nests
Print This Recipe 4.67/5

Ingredients

  • 1/4 cup applesauce or mashed banana
  • 1/4 cup agave or honey (vegans: use agave)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup rolled oats
  • yogurt of choice OR any of my 35+ healthy pudding recipes

Instructions

Grease a muffin tin or mini muffin tin, and set aside. Whisk together the first three ingredients in a bowl. In a separate bowl, stir together all remaining ingredients. Combine the bowls, stirring until evenly mixed. Portion the batter into the muffin cups, pressing up the sides. It may look a little crumbly, but that will be remedied by the next step. Put the muffin tray in the fridge for at least an hour. Then preheat the oven to 330 F. Take the muffin tin out and press the sides very firmly again. Bake granola cups 12 minutes, take out and press the sides into the muffin tins again with a spoon. To prevent crumbling, let sit 20 minutes before attempting to remove from the tins. These can also be frozen and thawed, if desired.

*View Granola Cups Nutrition Facts*

Link Of The Day:

Oatmeal Cupcakes

Homemade Oatmeal Muffins – healthy & whole grain

4.67/5 (3)

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Published on January 6, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions

83 Comments

Leave a comment or reviewLeave a rating
  1. Sara M says

    You are the most gorgeous fat slug EVER! 😉

    Congratulations on your book. I preordered ages ago and am so excited to get my copy hopefully today. It’s snowing here so it’s a great day to stay in and bake!

  2. Hannah says

    i really want to get your book on kindle soon! it looks amazing!i also cannot wait to make this! yum!thanks again!

  3. Karen says

    I just want you to know, I’m as excited for your cookbook as you are! I’ve been waiting for this day ever since I found your blog more than a year and a half ago! And my order should be shipping today!!!! I’m so excited!!!!!!!

  4. Sherry S. says

    Those granola cups are so cute! I totally want to have a brunch just so that I can make them too. Thanks for the recipe!

    P.S. What kind of rolled oats do you use? Does that mean the “old-fashioned” kind (that take longer to cook), or the other kind (not instant oats, but the ones that say “quick” or “one-minute” oats that take about five minutes total to make)?

    P.S. again. Happy New Year, and Congratulations on your book! And don’t worry about mentioning it a few times; I’d be so excited too. You should get the chance to express that excitement for a while. 😀

      • Carrie says

        I tried them with quick oats because that’s what I thought you meant. Lol. The kids loved them! I’m serving them to a group of kids tomorrow night and your chocolate mousse for the grown-ups. Yum!

  5. Mia (Mia in Germany) says

    Cute cups!
    I received the note that the book has been shipped, it will take some time to get to Germany LOL But I’m totally looking forward to it because I’m a book freak – a cookbook freak, that is. Can’t wait to flip through the pages 🙂

  6. Amanda says

    It came It came it came!!! I can’t wait to get off work so I can get in my kitchen. By the way your hair looks amazing!

  7. Anna says

    These look adorable! got your cookbook today and I am SO excited to try all your amazing recipes! They all look terrific! I love the book already!

  8. EVA says

    BAHAHAHA I bet EVERYBODY would appreciate you throwing a brunch party! Make it gluten-free and I’ll pick up my plane ticket tomorrow.

  9. Lauren says

    Congratulations on the cookbook! This recipe sounds great. I have been loving make ahead breakfast recipes. It is so much easier to make a batch on Sunday and microwave them in the morning than it is to make anything on a weekday morning. Every second counts when it comes to getting to work on time! These would be delicious with a little whipped cream – or whipped coconut cream. Yum!

  10. Lori says

    Perfectly adorable! My MIL is coming, no honey/sugar/agave. Could I just add extra banana or applesauce instead? Thanks!

  11. Cari says

    Congratulations on the release of your cookbook! I can’t wait to get home and read through it tonight! You should mention it as often as you like on your blog! It’s a big deal and new readers of your blog will need to know about it 🙂

  12. Danielle says

    I received my copy yesterday from Amazon after pre ordering the very first day I could! LOVE IT! Congratulations! Looking forward to making these with yogurt filling. 🙂

  13. Amanda @ Slimplify Life says

    Oh my goodness, I need to make these tonight. Love that they are so simple and only 6 ingredients!

  14. Cassandra says

    These granola cups look so yummy! And I am so excited that my book is on its way. I ordered it quite awhile ago during the pre-order and was thrilled when Amazon emailed that it had been shipped! YAY!!

  15. Alexa says

    Subscriber and just ordered your book. I’ve written books too, and you have to promote! Good luck to you! I have made a few of your recipes, Dole Whips were my favorite and my niece loved cookie dough dip, and she doesn’t even eat beans. Wish you nothing but the best, and keep promoting!

  16. Lauren Vuocolo says

    I got your book yesterday – I’m in love, I’m in love and I don’t care who knows it! I told all the girls at work about it today…now they’re begging me to bake for them 😉

  17. Fionna says

    Oh my god – you look ravishing on this photo!
    Congratulations on the release of your cookbook, I ordered it a few hours ago and hope it’ll be delivered soon – there is a kitchen I need to invade!
    Well until I receive the book, I guess I will just bake those delicious-looking granula cups! =D

  18. sherri says

    Hi Katie
    Yeah!!! Will be ordering soon. Just ‘tweeted’ and ‘facebooked’ this too.

    Congrats! You’re doing great girl:)))

  19. Jonae Steinman says

    Thank you for this awesome recipe. Mine are in the oven as I type. I do have one question, is 330 degrees the correct temp? I checked mine after the 12 minutes cooking time at 330 and they were still pretty soft and not golden. I am keeping them in a little longer until they get a little more golden and a little harder. I just wasn’t sure if 330 was correct?

  20. Caralynn says

    I made these for breakfast and couldn’t get over how delicious they were! And so many options for fillings! Thanks for another great recipe 🙂

  21. Brittany says

    These look fantastic! If I just want to have a few for breakfast (and the yield is 16 mini nests), do I refrigerate them if I want to have them during the course of the week? You posted that they could be frozen, but I’m wondering how long they can last and how to store them if I want to eat them within a few days.

  22. MC says

    Good recipe but please use honey. Agave has been shown to contain more fructose than any sweetener, including high fructose corn syrup (and we all know how bad that is for our health!) Do your own research, just type in health risks of Agave and you will see many articles from Dr. Oz and the like about the health risks of adding Agave syrup to your diet.

    4/5

    4/5

  23. Dana says

    These are such cute breakfast ideas! Will have to give them a try. Also they’d be perfect for hosting a brunch, etc. Great recipe!

    Congrats on the book as well 🙂

    -Dana
    theflexroutine.com

  24. Heidi says

    I’m having a terrible time getting them out of the muffin tin in one piece- looks like I may have to do yogurt parfaits instead 🙁 any suggestions?

  25. Cheryl says

    Hi there!
    Just wanted to check, for your recipes that use applesauce, is it possible to replace it with something else like vegan butter? 🙂

    • Jason Sanford says

      It would definitely depend on the recipe. Yogurt might also work… Be sure to report back if you experiment!

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