Breakfast Yoghurt Cups
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Crunchy Granola
- 2 cups oats
- ½ cup pecans roughly chopped
- ¼ cup almonds slivered
- ¼ teaspoon cinnamon
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ teaspoon vanilla
Vanilla Yoghurt
- 1 cup greek yoghurt
- 1 tablespoon honey
- ½ teaspoon vanilla bean paste
Yoghurt Cups
- 2 cups strawberries sliced
- 2 cups blueberries
Instructions
Crunchy Granola
- Preheat the oven to 180 °C. Line a baking tray with baking paper.
- In a large mixing bowl, combine the oats, pecans and almonds. Pour in the oil, syrup, vanilla and cinnamon. Mix well to coat everything.
- Pour the granola onto the prepared pan and spread into an even layer. Bake for approximately 16-18 minutes, until lightly golden. Remove from the oven and set aside to cool.
Vanilla Yoghurt
- Combine the yoghurt, vanilla and honey in a small bowl. Thoroughly mix to ensure the mixture is well combined.
Breakfast Cups
- Layer yoghurt, strawberries, blueberries and granola in a glass or mason jar. Layer as much of each ingredient as you want. 1/4 cup of each layer is a good guide if you are unsure.