Low Sodium Vanilla Flax Granola Cups

Total time48 min

Prep time15 min

Cook time18 min

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Ingredients

6 servings

For the granola cups

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

For the filling

1 cup fresh ricotta
1 tbsp pure maple syrup
½ tsp pure vanilla extract

For serving

1 ripe pear, cored and thinly sliced
½ cup fresh blueberries

Instructions

1
Preheat the oven to 325°F (165°C). Lightly grease 6 cups of a standard 12-cup muffin tin with coconut oil or line with parchment squares.
2
In a small saucepan over low heat, melt the coconut oil with the maple syrup, stirring until fully combined, about 1 minute. Remove from heat and stir in the vanilla extract.

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