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Morning Time Breakfast Granola Cups

Granola bars are a hot ticket item in this house.   Believe it or not, we eat our way through about six to eight boxes a week.  My husband fancies them as an accompaniment to his morning cup of freshly brewed joe.   And, in the spirit of true marital bliss, I’ll wholeheartedly agree with his start of the day assessment.  The kids love that they can bound downstairs in the morning and grab their favorite flavor; no adult intervention required.  As you can probably guess, I appreciate this aspect as well.

I’ve made both breakfast bars and granola on this blog before, but have yet to make a granola bar.  As I was researching different recipes and flavors in preparation for putting together my own creation, it hit me.  Why does it have to be a bar?  Why can’t it be a bowl instead?  You could spoon in a little french vanilla yogurt, top it with some fresh berries and in the process you not only take a notch off your daily grain requirements , but cross off a little dairy and fruit from the list as well.   Make them with a regular muffin tin for a full breakfast serving or use a mini muffin tin to make a more bite sized version for on the go or a brunch amongst friends.

Making a batch is a fairly easy and quick process.  Begin by melting a couple pats of butter in a small saucepan along with some honey, molasses, brown sugar and a few spices.

While the mixture is heating up, toss together some oats, wheat germ, flax seed, almonds and dried cranberries in a separate bowl.

Once the mixture is melted and hot, remove it from the heat and pour over the dry mixture.  Stir it up well and coat completely.

Slide the mixture into the fridge to cool for about 20-30 minutes.

Once it’s cooled you’ll spray a little cooking spray inside your muffin tins and drop enough of the mixture in to fill it about 2/3 of the way full.  Beginning in the middle, start pressing down gently with your fingers to form a bowl.  Continue pressing gently around the sides, to complete the shape.  If the mixture sticks to your hands, simply wet your fingers with cold water, shake them off and get back to it.

Slip them into the oven and allow to cook for about 10 to 15 minutes depending on the size muffin tin you used.  Cool the bowls completely before popping out of the tins.

Here are a collection of small and large bowls to give you a better idea.  Aren’t they adorable?

Welcome to breakfast the way nature intended (or least the way I intend to enjoy it for the next few days).  Simply grab a granola bowl, fill with your favorite yogurt, top with berries and indulge in a healthy start to the morning.

I’m going to throw my hat (and this photograph)  into the ring for a chance to win a scholarship, sponsored by Feastie to the Eat Write Retreat Conference held in DC this May.  Wish me luck!

Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min


4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries


To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.