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.