Toasted Granola Cups with Yogurt and Fruit

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Honey
• 1 whole Egg (large)
• 2 teaspoons Vanilla Extract
• 2 teaspoons Cinnamon
• 1 pinch Salt
• ¼ cups Coconut Oil, Melted And Cooled
• 2 cups Rolled Oats, Gluten-free If Necessary
• 1 cup Shredded Coconut
• 4 cups Greek Yogurt, Your Favorite Flavor
• 2 cups Fresh Blueberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Brush a 12-cup muffin tin with a little of the melted coconut oil, reserving the rest for the mixture.

2. In a large bowl, whisk the honey, egg, vanilla extract, cinnamon, salt, and the remaining coconut oil until smooth.

3. Stir in the rolled oats and shredded coconut until every piece is coated in the honey mixture.

4. Divide the granola mixture among the 12 muffin cups and press it firmly up the sides and into the bottoms to form cups.

5. Bake for 25 minutes, until golden brown and set. Let the granola cups cool in the tin for 10 minutes.

6. Loosen the edges with a knife and carefully lift the cups out onto a rack to cool completely.

7. Spoon the Greek yogurt into the cooled granola cups, dividing it evenly.

8. Top each cup with fresh blueberries and serve right away, or refrigerate for up to a few hours.