The Eggplant dish you posted about last looks amazing. I have an eggplant in the refrigerator now and I am going to give your recipe a try. Summer is a fun time to make light and fresh foods that will cool you off! It has been pretty hot down here in Miami these past few weeks so we have been snacking on a lot of fresh fruits and salads.
I also think I mastered the granola bar snack we have been trying to master for a while now. I have been pretty unsuccessful in the kitchen lately, probably due to the fact that I do not have much time and I am making things in a rush. I forget sometimes that the kitchen for me is relaxing and what helps release the stress.
I made these mini granola cups a few weeks ago to try out and have for breakfast or snack and they came out perfect and delicious. They are great with yogurt, fresh berries, and a cup of coffee.
I tried making them in a regular sized cupcake pan, but they fell apart so I suggest you use the mini cupcake tray
Morning Time Breakfast Granola Cups
Yield: About 12 regular sized cups or 24 to 30 Mini Cups Total Time: 1 hour 15 min
Adapted From: Mommie Cooks
4 Tbsp Butter
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seeds
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries
1/4 Cup Mini Chocolate Chips
- To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, and salt.
- Heat until butter is melted and ingredients are combined.
- Remove from heat and addthe vanilla.
- In a separate bowl mix the oats, wheat germ, flax seed, almonds, mini chocolate chips, and cranberries.
- Pour the liquid over the dry ingredients and stir until they are completely coated.
- Place the mixture into the fridge for about 30 minutes to cool.
- When you are ready to bake, grease up a mini cupcake tin and fill each opening about 2/3 full.
- Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water and proceed. Repeat as necessary.
- Place the bowls into an oven preheated to 325 degrees and cook for about 10-12 minutes.
- Let cool completely before removing from the tin.
**Store in an air tight container or in the fridge. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.