Greek Salad Hummus (GF, DF, V, Vegetarian)

February 28, 2017

Herby Freekeh Salad with Asparagus, Peas, & Citrus Vinaigrette (V, Vegetarian)

February 28, 2017

5 Ingredient Granola Cups (GF, DF, Refined Sugar Free, Vegan)

February 28, 2017

Howdy friends!  Today I’m excited to share my new obsession: Granola Cups!  I’m a little bit late to the party with this recipe, but I feel like I make up for my lateness with how this easy and quick this recipe is.  It’s just 5 simple ingredients, that you probably already have in your pantry!  Your breakfast loving self (and especially your family) will thank you for making these granola cups.  They are easy enough for weekdays, but fancy enough for Easter, baby showers, brunch get-together, etc. It’s not often when recipe testing goes so smoothly, without any changes or substitutions, but THIS my friends, is one of those special, unicorn moments.  They are great for lunch boxes, and are the perfect portable snack!  Basically there is no reason NOT to make these cuties!

Lemony yogurt and fresh berries fill this crunchy crust.


I’ve made this recipe 4 times since creating it and it’s perfect every time.  The dough comes out of the oven tasting crunchy and cookie like, with a hint of sweetness from the star ingredient the brown rice syrup.  If you’ve made any of my granola recipes before, you know I love using brown rice syrup as a sugar substitution and you will also know it is the key to making giant crunchy clusters in most of my granola recipes. It’s a great sub for honey or maple syrup and has a very sticky, gooey caramel like consistency.  Speaking of caramel, if you head over to Instagram, I have a 2 ingredient caramel sauce recipe that uses brown rice syrup (the recipe is in the caption of the photo of the pan with a spoon of caramel sauce dripping down)!  So clearly it’s one of my favorite ingredients to use because it’s so versatile in baking.

You have some options in terms of what vessel to cook your dough in.  I used 4 inch tart molds (because they look pretty and cute) but either mini muffin or regular size muffin tins (both silicone and regular) work just fine too.  You can even put the dough in muffin liners for ease of portability and removal later.

The filling choices are endless!  I stuff mine with a little Siggis 8% yogurt (or use a vegan yogurt if you’d like), berries, and jam.  Fill yours with whatever your heart desires!  Maybe even chocolate pudding…YESSSS!

Tip: Before placing the dough in the tart or muffin pans, cut several strips of parchment paper to help with easy removal post baking!


Ingredients (Makes 4, 4 inch tarts, 4 regular size muffin cups or 6 mini muffin cups)

1 cup gluten free quick cooking oats (I used Bob’s Red Mill)

1/2 cup hemp seeds

1/4 cup cashew butter (or other creamy nut butter)

1/4 cup brown rice syrup

1 T coconut oil (solid, not melted)

1 T (coconut sugar) optional if you like a sweeter granola but I didn’t add any in mine

Preheat oven to 350F. Pulse the ingredients above in a food processor until the mixture resembles course sand. About 10-12 pulses.

Spray tart pans or muffin tins with a little non-stick cooking spray. Place about 2 T of the dough into tart moulds or muffin cups and work the dough up the sides.  Use a spoon (or tiny hands like my son’s hands shown below) to help you create a hollow center.

Place in the oven for 18-20 minutes or until the crust is golden brown.  You may need less time if you are using mini muffin tins, so just keep that in mind. The crust will firm up as it cools so do not overcook. If the center looks less cup like when you pull it out of the oven, you can use the back of a spoon or end of a wooden spoon to hollow out the center.  Let cool completely for at least a half hour before trying to remove then from the tin. If you try to do this too soon, it will be a crumbly mess.  Speaking from experience here!