Thursday, June 6, 2013

Honey Granola Cups

Featured Ingredient: Honey

Stick me on a deserted island and as long as I’ve got a good supply of granola with me I’m good to go. That’s why I was thrilled to figure out a way to make it transportable. While most granola bars at the supermarket kind of suck, these nutrient-dense granola cups deliver authentic granola taste in a handy take-and-go form. I would think they would be a great energy supplying snack for a wide range of summer activities like hiking, camping or for a day at the beach.

My preferred sweetener for granola is often honey. University of Wyoming scientists determined that hunger-fighting hormones were elevated while blood sugar levels were lower in subjects who consumed meals with the same number of calories derived from honey and white sugar. While darker varieties such as buckwheat appear to contain a good amount of disease-thwarting antioxidants. For the biggest benefits, search out unpasteurized honey from local suppliers.

Granola Cups

Adapted from an article I wrote for Alive magazine.

1 1/2 cups rolled oats
1/2 cup almond flour
1/4 cup wheat germ
1/2 cup pecans or almonds, chopped
1/4 cup hempseeds or sunflower seeds
1/2 cup dried cherries or cranberries
1/2 cup dried apricots, chopped
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 large free-range egg
2/3 cup honey, preferably dark such as buckwheat
1/4 cup melted coconut oil or other oil of choice
1 teaspoon vanilla extract

Preheat oven to 350 F.

In large bowl stir together oats, almond flour, wheat germ, nuts, seeds, dried cherries, apricots, cinnamon, ginger, and salt.

In separate bowl lightly beat egg and stir in honey, oil, and vanilla extract. Add wet ingredients to dry and mix until everything is moist.

Divide mixture among 12 medium-sized greased or paper-lined muffin cups and pack down tightly with the back of a spoon so they stay together after baking. Bake 20 minutes or until edges begin to brown. Let cool several minutes before unmoulding.


  1. can I make this without using egg?

  2. Well, you need some sort of binder. I wonder if the so-called "flax egg" would work.


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