- Preheat the oven:
Preheat your oven to 350°F (175°C) and grease a muffin tin with a bit of coconut oil or line it with muffin liners for easy removal. - Prepare the granola mixture:
In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, and shredded coconut. Stir until everything is evenly distributed. - Add wet ingredients:
In a separate small bowl, whisk together the maple syrup (or agave), almond butter, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt. Pour this mixture over the dry ingredients and stir until everything is well-coated. - Shape the granola cups:
Spoon the granola mixture into each muffin tin slot, pressing down with the back of the spoon to form little nests or cups. Make sure they are packed tightly to hold their shape during baking. - Bake the granola cups:
Bake in the preheated oven for 12-15 minutes or until golden brown and crispy around the edges. Keep an eye on them to prevent burning. Once done, let them cool completely in the tin. - Fill the granola cups:
Once the granola cups have cooled, gently remove them from the muffin tin. Fill each cup with your favorite toppings – a dollop of dairy-free yogurt, almond butter, or fresh fruit like berries, banana slices, or apple slices. You can also sprinkle a bit of dried fruit on top for extra sweetness. - Serve:
Serve your Vegan Granola Cups immediately as a snack or breakfast, or store them in an airtight container at room temperature for up to 3-4 days.
Serving and Storage Tips:
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