Eggless Vanilla Coconut Granola Cups
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Learn more →Ingredients
6 servings
For the granola cups
- 2 cups rolled oats
- 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
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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