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Mini Oat Granola Cups

Friday, 17th May 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love these little ‘cups of goodness’. You can vary the filling to suit – other options such as soya yoghurt, crème fraiche or mascarpone cheese and toppings like chopped nuts, pumpkin seeds, sunflower seeds and other fruits work well too. Easy to make and ideal for a breakfast or brunch side dish.

 

Preparation Time:  20 minutes Cooking Time: 20 minutes Makes: 12

 

Ingredients

425g old-fashioned rolled oats

65g coconut flakes

45g chopped pistachios

1 teaspoon vanilla extract

30ml extra-virgin olive oil

3 egg whites

85g honey, plus more for serving

Pinch of ground cinnamon

pinch of salt

~

Greek yogurt, for serving

sliced strawberries, blueberries and blackberries for serving

 

Method

  1. Preheat oven to 180C°.

  2. In a large mixing bowl, combine oats, coconut, pistachios, vanilla extract, olive oil, egg whites, honey, cinnamon and salt.

  3. Coat a 12-muffin tray with cooking spray or a little oil.

  4. Press some of the granola mixture into each muffin cup, forming a bowl shape.

  5. Bake until lightly golden around the edges -about 20 minutes.

  6. Leave to cool for 10 minutes and then use a knife to gently remove each granola cup from the muffin tin.

  7. Top each one with Greek yogurt, a drizzle of honey, and sliced strawberries, blueberries and blackberries.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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