Granola Cups with Yogurt (Print Version)

# Ingredients:

→ Granola Cup Base

01 - 2 cups regular rolled oats
02 - ½ cup wheat germ
03 - ¼ cup dry roasted sunflower kernels
04 - ¼ cup flaked coconut
05 - 2 Tbsp. flaxseeds
06 - ¼ cup butter
07 - ¼ cup packed dark brown sugar
08 - 2 Tbsp. honey or maple syrup
09 - ¼ tsp. ground cinnamon
10 - ½ tsp. vanilla

→ Filling

11 - 1 cup low-fat yogurt
12 - 1 ½ cups chopped fresh fruit and/or berries

# Instructions:

01 - In a large bowl, combine oats, wheat germ, sunflower kernels, coconut, and flaxseeds. In a small saucepan, heat butter, brown sugar, honey, and cinnamon over medium heat until sugar is dissolved. Remove from heat, stir in vanilla. Pour butter mixture over oat mixture and stir until evenly coated. Cover and refrigerate until cool.
02 - Preheat oven to 325°F (165°C). Lightly grease twelve 2½-inch muffin cups. Using moistened hands, press the cooled oat mixture onto bottoms and up sides of prepared muffin cups. Bake for 15 minutes or until edges turn light brown. If centers puff during baking, gently press down with the back of a small spoon. Cool in muffin cups on a wire rack before carefully removing.
03 - Spoon yogurt into cooled granola cups and top with fresh fruit and berries.

# Notes:

01 - To make ahead: Store prepared granola cups layered between waxed paper in an airtight container. Refrigerate up to 3 days or freeze up to 3 months. Thaw frozen cups before filling.