Mini granola bowls


Makes about 12


4 tbsp coconut oil or butter, plus extra for greasing

4 tbsp honey 

2 tsp cinnamon

¼ tsp salt

4 tbsp apple sauce

1 tsp vanilla extract

300g oats 

20g shredded coconut

4 tbsp ground flax seed

4 tbsp almonds, sliced

30g dried cranberries


To serve:

Greek yoghurt


Banana, sliced


  • In a small saucepan, combine the coconut oil or butter, honey, cinnamon and salt.
  • Heat until all ingredients are combined. Remove from heat and stir in the apple sauce and vanilla.
  • In a separate bowl mix together the oats, coconut, flax seed, almonds and cranberries.
  • Pour the wet ingredients over the dry and stir until completely coated. Allow to sit for 10 minutes, then place in the fridge for 20 minutes.
  • Preheat the oven to 170˚C/150˚C fan/gas mark 3.
  • Lightly grease a 12-cup muffin tin with coconut oil or butter and fill each opening about two-thirds of the way with the granola mixture. Using your fingers, press into the centre of each hole and then work your way around the edges to form a small bowl shape.
  • Place in the oven and cook for about 18-20 minutes.
  • Allow to cool completely before removing from the tin. To remove, carefully run a knife around the outside of each granola cup.
  • Store in an airtight container. When ready to eat, fill the cups with Greek yoghurt and top with fresh berries and sliced banana.


Per serving:
189kcals, 8.4g fat (4.9g saturated), 24.9g carbs, 6.6g sugars, 4.2g protein, 3.9g fibre, 0.053g sodium


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