We have often seen recipes for such lovely breakfast cups but also thought it would be a lot of work.
We finally dared to approach it and created some ourselves. Now we know: It’s not that much work and is absolutely worth it! – Every single one of the delicious cups was plastered down to the last crumb!
A muffin tray is helpful for preparing the cups so that you can press the muesli mixture for the cups into the mold. With sufficient pressure, they keep their shape and can later be picked up and stacked without crumbling completely. Although these crumbs would be really delicious!
As you can see, our Granola Cups are not only full of good nutritional values, they are also a real hit.
Depending on which type of muesli you choose, you can make your cups more or less protein-rich or vary the taste more in one direction or the other.
However, we recommend a muesli that does not contain chunks that are too thick, for example spelled crunch or big nut pieces. That makes it difficult to get the cups stable. You can also use the muesli as the basic substance to control how sweet your cups will be. The muesli we used was not very sweet, which went well with the sweet caramel and the tart-sweet chocolate.
Speaking of which: the core of vegan caramel cream makes the whole thing particularly exciting. You have the crunch of the cups, the delicate cream in the middle and the cracking, yet melting chocolate layer on top.
- 170 g muesli
- 20 g oat flakes / spelled flakes (alternatively almonds and amaranth other nuts of your choice)
- 35 g ground almonds
- 5 g puffed amaranth
- 40 g maple syrup
- 50 g cashew butter
- 25 g peanut butter
- 170 g dates pitted
- 1 tbsp coconut fat
- 120 ml plant milk
- some vanilla
- possibly some water
- 1 pinch of salt
- 90 g chocolate
- 1 teaspoon coconut oil
- Mix all ingredients for the cups in a bowl. Squeeze a little between your fingers and check whether the mass holds together. If necessary, add a little maple syrup or agano syrup.
- Then it’s best to take a muffin tin and line it with paper or silicone molds.
- Now distribute the mixture evenly on the molds and form small cups. To do this, use a spoon to press the muesli mass into the mold as firmly as possible, creating a small depression in which the caramel filling will later be placed.
- Now put the cups in the freezer and freeze for about an hour.
- In the meantime, prepare the caramel cream by adding the dates, coconut oil, vegetable drink, vanilla and salt in a good mixer.
- Mix until you have a creamy, homogeneous mixture. Set these aside until the granola cups have cooled down.
- Now take the cups out of the refrigerator and fill the cups with the caramel mixture.
- While the chocolate is being melted, place the filled cups in the refrigerator again.
- Now break the chocolate into large pieces and melt over the water bath. A little coconut oil helps to distribute the chocolate better. Let this also melt in the chocolate.
- Now get the cups out again and cover with the chocolate.
- Then cool again. If you want to eat them very soon, it is best to store them in the freezer for about 30 minutes.
- Otherwise it is sufficient to store them in the refrigerator or simply outside in winter.