Danielle Macaulay TITLE-min

Breakfast Granola Cups

These dainty little treats are adorable for a bridal or baby shower, fun for kiddos to eat for breakfast or lunch or perfect just for you to indulge in. They can be made without breaking a sweat in the kitchen – and they are completely guilt free! I assure you that they are as tasty as they are pretty. Make sure you scroll down to see the pretty pic of one of these cups on my Grandma’s china. Today would have been June’s 90th birthday. I think it’s a feminine and clever idea for displaying them individually. I think she would have told me to be careful during this photo shoot, because her hanky and her china were both “very dear”. I love you, Grandma June! xo



Cooking spray

1/4 C mashed banana (half a banana)

1/4 C honey

1/2 tsp almond extract

1  1/4 C rolled oats

1/2 tsp ground cinnamon

1/4 tsp salt

Your fav yogurt (my fav is plain greek yogurt with a squirt of honey)

1 C blueberries

1 C raspberries

1 C sliced strawberries

Spray muffin cups with cooking spray. Whisk banana, honey and almond extract in a bowl until smooth. In another bowl, stir oats, cinnamon and salt together. Stir oat mixture into the banana mixture and mix evenly. Press mixture into base and up the sides of muffin 6 cups. I find that 6 heaping ice cream scoops full does the trick. Refrigerate until chilled and firm,  1 hour. Preheat oven to 350 degrees. Remove the muffin tin from fridge and press firmly again. Bake 10-12 minutes until set. Let cool at least 20 minutes. When ready to serve, dollop yogurt into the granola cup and then top with the berry medley.

Food Photography by: Rebecca O’Hara

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