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Yogurt Granola Cups with Fruit

Yogurt Granola Cups
Yogurt Granola Cups
This healthy recipe comes from NDSU Extension Service.


4 Tbsp. butter or margarine

¼ c. honey

2 tsp. cinnamon

¼ tsp. salt

¼ c. applesauce

1 tsp. vanilla extract

2 c. old-fashioned oats

1/3 c. shredded coconut

¼ c. ground flax seed

¼ c. sliced almonds

¼ c. dried fruit

1 c. fat-free yogurt

2 c. fruit for topping (blueberries, raspberries,

strawberries, etc.)


In a small saucepan, add the butter, honey, cinnamon and salt. Heat over medium-high heat until all ingredients are combined. Remove from heat and stir in the applesauce and vanilla. In a separate bowl, mix together the oats, coconut, flax seed, almonds and dried fruit. Pour the liquid over the dry ingredients and stir until completely coated. Place the mixture in the fridge for about 30 minutes to cool. When ready to bake, preheat oven to 325 F and grease a regular sized muffin tin or mini-muffin tin. Fill each opening about two-thirds 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. For regular-sized muffin cups, cook about 20 to 25 minutes. For mini-muffin cups, cook about 15 to 20 minutes. Let cool completely before removing from the tin. Fill each granola cup with yogurt and top with berries.

Makes 21 regular-size servings or 42 mini cups.

Each serving has 120 calories, 4.5 grams (g) fat, 2 g protein, 18 g carbohydrate, and 2 g fiber and 40 milligrams (mg) sodium.

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