Low Sodium Vanilla Coconut Granola Cups

Total time50 min

Prep time15 min

Cook time20 min

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Ingredients

6 servings

For the granola cups

2 cups rolled oats
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1 cup unsweetened shredded coconut
3 tbsp coconut oil, melted
3 tbsp pure maple syrup
1 tsp vanilla bean paste
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 cup fresh ricotta
1 tbsp pure maple syrup
½ tsp vanilla bean paste

For serving

1 cup fresh mango, diced, or fresh blueberries

Instructions

1
Preheat the oven to 325°F (165°C). Generously brush 6 cups of a standard 12-cup muffin tin with melted coconut oil, coating the sides and bottom of each cup thoroughly.
2
In a large mixing bowl, stir together the rolled oats, shredded coconut, and fine sea salt. In a small saucepan over low heat, warm the 3 tbsp coconut oil, 3 tbsp maple syrup, and 1 tsp vanilla bean paste together, stirring until combined, about 1 minute. Pour the warm mixture over the oats and stir until every oat and coconut flake is evenly coated.

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