Hazelnut Free Vanilla Pumpkin Seed Granola Cups
Total time50 min
Prep time15 min
Cook time20 min
4.7(25)
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Learn more →Ingredients
6 servings
For the granola cups
- 2 cups rolled oats
- ¾ cup raw pumpkin seeds
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine salt
- ⅓ cup pure maple syrup
- 3 tbsp coconut oil, melted
- 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
- 1 tbsp raw pumpkin seeds (optional)
- 1 tsp pure maple syrup, for drizzling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Generously grease 6 cups of a standard 12-cup muffin tin with coconut oil or line with parchment squares.
- 2
In a large mixing bowl, stir together the rolled oats, pumpkin seeds, Ceylon cinnamon, and salt until evenly combined.
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