This is an easy and healthy recipe for crunchy Vegan Granola Cups that are filled with creamy dairy-free blueberry yogurt and garnished with fresh berries and coconut flakes – These granola bowls are perfect as breakfast or brunch high-powered treats or as an any-time-of-the-day wholesome snack! Oil-free, nut-free and gluten-free.
Nutritious, Easy-to-make Vegan Granola Cups
I don’t know about you, but if I can make breakfast that is easy and fuss-free yet super delicious and nutritious, then I am one happy lady! It doesn’t matter if it’s a frenetic weekday or a laidback weekend morning, I am all for simple yet yummy and energy-boosting morning meals.
These charming yogurt-filled granola cups with berries on top certainly fit the bill. The combination of oats, vegan yogurt, and fresh fruits provides plenty of plant protein, fiber, and essential nutrients to get you through the day. Plus, you hardly have to slave in the kitchen to make them. The steps are very simple to follow and the majority of the work can even be done ahead of time! How’s that for a leisurely start of the day?
DIY Granola Cups – Choose your flavors!
I used blueberry-flavored soy yogurt for the filling and topped it with some blueberries, blackberries, and desiccated coconut. However, feel free to use plain vegan yogurt or your favorite plant-based yogurt flavor. As for the garnishes, you can use whatever your heart desires!
Make your granola bowls extra fruity and pretty by topping them with slices of fresh apples, kiwis, mangoes, strawberries, raspberries, bananas, or pineapples. You can also add some nuts and seeds to add a layer of flavor and texture. Or make it fun by scattering chopped chocolate or colorful sprinkles.
If you want to turn them into yummy on-the-go dessert snacks, feel free to fill them with vegan lemon curd or vegan panna cotta. And if you fancy some peanut butter cups, simply fill them fill peanut butter or vegan caramel sauce and melted chocolate. Not only kids but also adults will love to see this in their lunch boxes for sure!
Ingredients for Vegan Granola Cups
These easy to make breakfast treats require only a 5 simple pantry staple ingredients + a pinch of salt:
- Banana: or sub apple sauce or pumpkin puree
- Agave syrup: or sup maple or date syrup
- Vanilla extract: or ground bourbon vanilla
- Oats: I used quick oats but you can also use regular rolled oats or other rolled grains
- Cinnamon: for flavor
How to make Granola Cups
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the granola mixture
To make this granola cups recipe, start by mashing the banana until smooth. Then add agave syrup, vanilla extract, cinnamon and pinch salt and stir everything together. Next, add oats and mix to combine.
Tip: Instead of banana, you can use apple sauce or pumpkin puree.
Step 2: Add into the muffin pan and form granola cups
Now divide the mixture into greased muffin cups, press well, and form a cup shape. Place the muffin pan in the freezer while you preheat the oven to 350 °F (180 °C). Once your oven is hot, put it in the muffin pan and bake for 30 minutes.
Tip: Chilling before baking prevents the edges of the crust from shrinking during baking.
Step 3: Allow to cool, then fill and enjoy!
Remove from the oven and, if needed, reshape the center wells using a teaspoon or shot glass. Allow to cool 10 minutes, then, carefully, remove the cups from the pan and let cool completely. Finally, spoon in your favorite dairy-free yogurt and top with desired fresh fruits and toppings. Then you’re ready to enjoy your portable mini-sized granola bowls!
Tips when making Vegan Granola Cups
- To make this recipe gluten-free, use gluten-free oats.
- If you want chocolate granola cups, simply add 1 tbsp cocoa powder + 1-2 tbsp warm water to the mixture.
- The granola mixture will be thick and a bit sticky, so greasing the muffin cups or pan properly ensures they do not stick and break apart after baking.
- Make a well by pressing the granola mixture into the mold using your fingers, the back of a spoon, or the bottom of a shot glass.
- Make sure to chill them before baking to prevent the edges of the crust from shrinking as they bake.
- Let the baked cups cool for at least 10 minutes in the pan before removing them.
Make-ahead and storing
You can bake the granola cups ahead of time and store them without the filling and berries in an airtight container for up to 5 days. So they will also come in handy when you have some guests come over for brunch or afternoon tea or coffee time. Once filled, they should be eaten immediately or the granola crust will soften.
For longer storage, you could also make them like my Granola Tarts with coconut oil. They can then also be frozen for up to 3 months. Whenever you want some, just take them out and bake them up briefly. Now the cups are ready to be filled with whatever goodies you set your heart on!
These Breakfast Granola Bowls are:
- 100% plant-based
- Oil-free
- Gluten-free possible
- Super healthy
- Fruity
- Crunchy
- Versatile
- Perfect for breakfast
- Easily made into snacks
- Ideal for make-ahead
- Truly tasty!
More dessert or snack recipes with granola to try
- Chocolate Granola
- Granola Bars
- Raspberry Granola Tarts
- Peanut Caramel Chocolate Bars
- Vegan Nut bars
- Crunchy Pecan Pie Bars
- Lemon Tart with Strawberries
- Raspberry Chocolate Tart
- White Chocolate Tart
- Vegan Key Lime Pie
If you try this easy vegan recipe for yogurt granola cups with berries, feel free to leave a feedback and a star rating in the comment section below! And if you take a photo of your crispy oat snack and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying! 🙂
Granola Cups with Yogurt and Berries
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Granola Cups
- 1 ripe mashed banana or sub apple sauce or pumpkin puree
- ¼ cup (50 g) agave syrup or maple syrup
- 1 tsp vanilla extract or ground bourbon vanilla
- 1 ½ cups (150 g) oats I used quick oats but you can also use regular rolled oats or other rolled grains
- 1 tsp cinnamon
- pinch of salt
Toppings
- 1 cup (285 g) dairy-free yogurt variety of your choice (I used blueberry flavored soy yogurt)
- fresh fruits of your choice I used blueberries and blackberries
- desiccated coconut or other desired toppings such as nuts, seeds, chopped chocolate, sprinkles
Instructions
*Note: Check out the recipe video + step-by-step photos in the blog post above!
- In a bowl, mash the banana with a fork until smooth.
- Add agave syrup, vanilla extract, cinnamon and pinch salt and stir together. Then add oats and mix to combine.
- Divide the mixture into 6-8 greased muffin cups, press well, and form a cup shape.
- Place the muffin pan in the freezer while you preheat the oven to 350 °F (180 °C). (Chilling before baking prevents the edges of the crust from shrinking during baking).
- Once your oven is hot, put it in the muffin pan and bake for 30 minutes.
- Remove from the oven and, if needed, reshape the center wells using a teaspoon or shot glass. Allow to cool 10 minutes, then, carefully, remove the cups from the pan and let cool completely.
- Add your favorite dairy-free yogurt and top with desired fresh fruits and toppings. Or store the unfilled cups in an airtight container to serve later.
- Enjoy!
Notes
- Gluten-free: Use gluten-free oats.
- Chocolate Version: Add 1 tbsp cocoa powder + 1-2 tbsp warm water to the granola mixture.
- Filling: Use your favorite dairy-free yogurt or fill them with vegan lemon curd or vegan panna cotta.
- Storage: The unfilled granola cups can be stored in an airtight container for up to 5 days. Once filled, they should be eaten immediately or they will soften. For longer storage, you could also make them like my Granola Tarts with coconut oil.
- For more information and helpful tips read the blog post above!
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