Granola Cups for Easter Brunch

Kim Hamill

Though I was raised primarily Jewish (the Passover recipes will come later this week!), I remember the thrill of Easter egg hunts in my grandmother's backyard. My Dad's mom, Nannie, was a devout Irish Catholic lady who somehow ended up with three children who all married Jewish. But we were lucky enough to be able to celebrate with her. I remember the baskets stuffed with plastic grass and delicious chocolates. I remember a jelly bean guessing game (though I feel like this was at Friendly's, not Nannie's) and I remember digging up her garden looking for every last cadbury foil-wrapped egg. I can still taste the Entemann's raspberry danish twist Nannie always had waiting for us and I can still see the hiding spot she said was just for my crayons and coloring books. She passed away 15 years ago, but as I made these granola yogurt cups I couldn't help but think of how perfect they'd be for her Easter brunch.


Almond-Honey Granola Cups With Yogurt and Berries
Adapted from: Eating Well Recipe; Mommie Cooks Idea

Ingredients:
1 cup oats
1/4 cup chopped almonds
1/4 cup sun flower seeds (I used pepitas which I had on hand)
1 Tbsp flax seeds (optional)
1 cup puffed cereal (I love 3 Sisters honey puffs sold at Whole Foods)
1/3 cup dried cranberries
1/4 cup almond butter or peanut butter
1 Tbsp turbinado sugar or regular sugar
1/2 cup honey
1/2 tsp vanilla extract
yogurt
berries

Directions:

  • Place oats, almonds, sun flower seeds and flax seeds on foil lined cookie tray and bake for 10 minutes at 350F. Toss mixture half way through.

  • In small sauce pan, on medium heat, mix together almond/peanut butter, sugar, honey and vanilla until smooth, 3 minutes or so. Turn off heat.

  • Remove oat mixture from oven and mix cereal and cranberries all together on the tray.

  • Immediately pour oat mixture into peanut butter mixture and stir until coated thoroughly.

  • Spray muffin tin with cooking spray (or use cupcake liners).

  • Fill tin with mixture and press down with back of spoon to make cup.

  • Refrigerate for 30 minutes. Remove from muffin tin. Add yogurt and top with fruit. Enjoy!



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