Low Iodine Vanilla Macadamia Granola Cups
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.5(3)
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Learn more →Ingredients
12 servings
For the granola cups
- 3 cups rolled oats
- 1 cup macadamia nuts, roughly chopped
- ¼ cup unsweetened shredded coconut
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup coconut oil, melted
- ⅓ cup pure maple syrup
- 1 tsp vanilla bean paste
For the filling
- 1 cup heavy cream, cold
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp pure maple syrup
- ½ tsp vanilla bean paste
For serving
- 1 cup fresh mango, diced, or fresh blueberries (or a mix)
Instructions
- 1
Preheat the oven to 325°F (165°C). Generously grease all 12 cups of a standard muffin tin with coconut oil or a neutral cooking spray.
- 2
In a large mixing bowl, combine the rolled oats, chopped macadamia nuts, shredded coconut, and sea salt. Stir until evenly mixed.
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