Recipe: Mini Breakfast Granola Yogurt Cups

Back-to-school mornings can be chaotic … trying to get everyone dressed, packed and out the door leaves little time for a nutritious breakfast. That’s why I love these Mini Granola Yogurt Cups. They’re quick, satisfying and can be prepped ahead for a grab-and-go breakfast you can actually feel good about.

As a dietitian and a mom, I’m always looking for meals that are easy, nourishing and crowd-pleasing, and these check every box. These bite-sized breakfast cups are made with rolled oats, peanut butter, and honey or maple syrup, then baked to golden perfection and filled with vanilla Greek yogurt and fresh fruit. They’re a beautiful balance of fiber-rich whole grains, gut-supportive probiotics and immune-boosting antioxidants, making them a wholesome option for both kids and adults.

How to Make Granola Yogurt Cups

Preheat oven to 350 degrees and grease 8 muffin tins with oil or non-stick spray.

In a bowl, mix together oats, melted peanut butter, honey or maple syrup, vanilla extract, cinnamon and salt until well combined.

Divide mixture evenly into 8 muffin tins. Use your fingers or the back of a spoon to press the mixture down and create a well in the center.

Bake for 12–15 minutes, or until the edges turn golden brown.

Let the cups cool in the pan for 5 minutes, then carefully loosen with a knife and transfer to a wire rack.

Once fully cooled, fill each cup with a spoonful of vanilla Greek yogurt and top with your favorite fruit. (I love using strawberries and blueberries.)

Pro Tip:

Make a double batch and freeze the baked granola cups (without yogurt). Just thaw, fill, and top in the morning for a stress-free, balanced breakfast that’s ready in minutes.

If you’re looking for an easy, healthy breakfast that’s fun for kids and satisfying for adults, these Mini Granola Yogurt Cups are it. They’re a back-to-school lifesaver, a summer brunch favorite and a year-round breakfast staple in our house. Quick to make, easy to love, and full of nourishing goodness, this is one breakfast worth waking up for.

Mini Breakfast Granola Yogurt Cups

Click here for a printable recipe.

Serves: 8

Ingredients

• 3 cups rolled oats
• 1 cup peanut butter melted
• ¾ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
• Vanilla Greek yogurt for topping
• Fresh fruit for topping

Instructions

• Preheat the oven to 350 degrees and grease 8 tins of a muffin pan with oil.
• Add the rolled oats, peanut butter, maple syrup, vanilla extract, cinnamon and salt to a bowl and mix until combined.
• Equally divide the mixture in the greased muffin pan, then make a well in the center of each cup using your fingers or the back of a tablespoon.
• Bake for 12-15 minutes, or until they start to turn golden brown.
• Let them cool in the muffin pan for about 5 minutes, then use a knife to carefully remove them from the pan.
• Set them on a wire rack to continue cooling. When cool, fill with yogurt and top with fresh fruit.

Recipe notes

Nutrition information (1 granola cup with ¼ cup yogurt and fruit): calories 265, carbohydrates 30 grams, protein 9 grams, fat 13 grams, saturated fat 2.5 grams, fiber 4 grams, sugar 13 grams, sodium 85 milligrams

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.