Enjoy your granola on-the-go with a quick-fix recipe for Muffin Tin Granola Cups loaded with your choice of yogurt and fresh fruit.
Check out those perfectly portable beauties up above!
They’re chewy. They’re crunchy. And they’re your new breakfast essential: Muffin Tin Granola Cups.
As it turns out, you all are big fans of just about anything (other than a muffin) that you can whip up in a muffin tin.
The Easy Taco Salad Cups have become a Pinterest sensation. The Cheesy Hash Brown Cups have dozens of 5-star ratings. And the Bacon, Egg and Cheese Toast Cups just about broke the internet. (Sorry, Kim.)
Now I’ve got one more poof of muffin tin magic, where the above suddenly transforms into the below…
All that’s left to do is fill up those beautiful golden brown bowls of chewy-yet-crunchy granola with your favorite yogurt and fruit, and then grab a spoon (or use your hands!) for a breakfast or snacktime delight-in-a-cup.
For more ways to get your DIY granola fix, don’t miss recipes for Homemade Chocolate Chip Granola Bars, Chewy Coconut Granola and top-rated Homemade Peanut Butter Granola Bars.
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- 1/2 cup honey
- 1 1/2 cups rolled oats
- 1/4 cup chia seeds
- 1/2 cup unsweetened coconut
- 2 Tablespoons vegetable or coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Yogurt, for serving
- Fruit, for serving
- Preheat the oven to 350°F. Grease a standard 12-cup muffin tin generously with cooking spray.
- Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
- In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
- Divide the granola mixture among the muffin tin cups and using a measuring cup or shot glass, press the mixture down into each cup so that it comes up the sides to form a bowl shape.
- Bake the granola cups for 12 to 15 minutes or until golden brown. Remove them from the oven and, if needed, immediately reshape the center wells by pushing the measuring cup or shot glass into each cup. Allow the granola cups to cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
- Fill each granola cup with yogurt and fresh fruit and serve.
- The granola cups will last up to one week when stored at room temperature in an airtight container.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This recipe is a huge hit and is absolutely fantastic! I knew it was and that is why I persisted when I failed many times to get these suckers out of the tin despite generously spraying the pan. What worked for me was cutting out squares of parchment paper and pressing them into the muffin tin and then pressing the granola into it. Letting it cool completely is key and can be sped up if placed in the fridge or freezer to cool. Again, this is the best granola I’ve ever had!
Thanks so much for your persistence, Robyn, and for your notes about the parchment paper! I’m so thrilled you’ve been enjoying the granola!
A little hard to get out of the muffin tins! I recommend refrigerating them before trying to take them out of the tins
Even with the little hiccup they still tasted great and my family loved them
Thanks for the tip, Aleia! I’m so thrilled you enjoyed the recipe!
If you put the yogurt in and leave it for a bit will the granola get saugy and break?
Hi Izzy! If you fill the granola cups with yogurt I would recommend eating them right away otherwise they’ll get soggy.
Can i use maple syrup instead of honey?
Hi, what is the normal serving suggestion for the granola cups ?
Hi Christel! This recipe yields 12 granola cups and, depending on how hungry each person is, I would estimate two to three granola cups per person. And if you’re interested, you can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
If I leave out the chia seeds, will it make a difference to the recipe? Or, should I add more oatmeal? Thank you again.
Hi Ellen – Feel free to leave them out. Or, you could sub in flax or hemp seeds!
can I leave out the chia seeds
I’m going to try these in a mini muffin tin and fill with a sun butter filling and a bit of chocolate for school snacks.
I’m not a coconut fan, can I substitute something for the coconut?
Sure! Just leave it out and add a bit more oats.
Hi there! Wondering if these can be made in mini muffin tins? If so, what would the cooking time be? Thank you!
Hi Erin! I have never made this recipe using mini muffin tins so unfortunately, I’m not certain on the bake time.
Love the ingredients! Unfortunately when I tried to get the granola cups out of my heavily sprayed pan, they stuck. They were hard as a rock. I dug them out with a knife and just turned to them into plain granola which tasted great. If I put a paper in the muffin tin, the granola would probably stick to it. Any thoughts?
Hi Beth – Did you allow the granola cups to cool completely (about 30 minutes) in the pan before attempting to remove them?
I’m on WW and I made your granola cups.
It was great ! I estimated 4 points for the granola cup . Then I added nonfat yogurt and blueberries. Zero points!
It was a great 4 point breakfast!
It’s hard to find a ready made granola that low in points. And this is easy and it makes
A lot for another time!
Amazing!! I’m so thrilled you enjoyed the recipe, Donna!