Creamy, Crunchy No-Bake Granola Cups
When it comes to grab-n-go breakfast options, it’s been years since I succumbed to the lure of convenient grocery-store breakfast bars and similar treats. A quick look at their ingredients shows that most are loaded with sugar, fats, and unhealthy ingredients. The ones that aren’t, often come with a heavy premium instead. So, I’ve learned to make low-fuss make-ahead no-bake snacks, like healthy granola bars, bliss balls, and delicious granola cups. Not only are they packed with protein and fiber, but these oat cups also contain plenty of heart-healthy fats to fuel your body and keep you satisfied until your next meal. Fill them with peanut butter to make (child-approved) peanut butter cups! Who wouldn’t want to nosh on them as a no-bake dessert, snack, or breakfast?! These breakfast granola cups rely on just a handful of pantry-friendly ingredients and are easy to adjust to your dietary requirements (i.e., gluten-free, nut-free, low-sugar, etc.). Plus, they can be made ahead with as little as 10 minutes of hands-on prep to store in the freezer for up to 3 months. And if you’re not a fan of the seed/ nut butter filling, you can swap it out with a delicious combination of dairy-free yogurts and fruit. It’s up to you! Interested in more vegan meal prep breakfast options like these creamy chocolate granola cups? Check out my healthy breakfast cookies, banana baked oatmeal, and strawberry oatmeal bars. Looking for more desserts with granola? Try my delicious strawberry yogurt parfaits!
The Ingredients
The Granola Cups
Granola: Use any vegan (free from honey and dairy) granola that is optionally gluten-free if desired. If possible, I recommend using a healthier low-sugar option, but the type and brand are up to you.
To have even more control over the ingredients I consume, I also love using homemade granola to make this granola dessert/ snack.
Nuts/Seeds: I used sunflower seeds, but other nuts or seeds work too. I.e., pumpkin seeds, hemp seeds, peanuts, almonds, walnuts, pecans, etc. Liquid sweetener: You can use agave nectar, maple syrup, or date syrup. To reduce the sugar content, use a sugar-free maple syrup alternative or another sugar-free syrup. Salt: To balance the sweetness and enhance the various flavors in these granola cups.
The Filling
I love combining either sunflower seed butter or peanut butter with a dark chocolate topping (sugar-free, if preferred). Almond butter, pistachio butter, etc., also work for this delicious granola dessert. You could also experiment with peanut butter powder like PB2 for a lower fat/calorie version. Alternatively, make these into yogurt granola cups by filling them with your favorite dairy-free yogurt and, optionally, some fresh fruit (i.e., fresh berries, mango, kiwi, banana, etc.) on top. Add a drizzle of nut or seed butter/ chocolate/ fruit compote for extra decadence.
What Else Could I Add to Vegan Granola Cups?
The granola you use to make this no bake dessert/ snack has the largest impact on the flavor and nutrition of this recipe. If using a plain one, though, you’re able to tweak them really easily to your liking with the addition of:
Dried fruit: Such as raisins, cranberries, blueberries, chopped dates, or even tropical fruits like papaya, etc. Shredded coconut: Raw or toasted to add texture and flavor to this no bake dessert/ snack. Spices: I particularly love adding cinnamon to these granola cups, but other spices like pumpkin spice or Chai spice could be delicious, too. Vanilla extract: Add to the oat cups or the filling (i.e., the nut/seed butter or yogurt). Orange zest: A small amount of orange zest added when making granola yogurt cups is fresh and delicious.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Healthy Granola Cups?
Unlike my healthy granola bars, this easy no-bake granola cup recipe doesn’t even require the oven. Just follow 5 simple steps for this delicious vegan meal prep breakfast/ dessert in no time!
First, combine all the granola cup ingredients in a bowl and stir with a spoon or your hands. Alternatively, use a food processor. The mixture should stick together when pressed between your fingers. If it doesn’t, add a little more liquid sweetener until it does. Then, grease a cupcake tin or silicone mold with cooking spray, and divide the mixture between the holes (this recipe yields 6-8 cups depending on the size of the pan). Use the back of a tablespoon measuring spoon (or a shot glass) to press the oat mixture firmly into the pan and make a ‘cup’ dent in the center of each.* Then, place a heaped teaspoon of the nut or seed butter of your choice into the center wells of each granola cup and transfer it to the freezer for about 60 minutes.
*If you want to make granola yogurt cups, just transfer the un-filled cups to the freezer to solidify for just 20 minutes. Optionally add the yogurt now for frozen yogurt granola cups.
Then, melt the dairy-free chocolate chips in a microwave or over a water bath, optionally with 1-2 teaspoons of coconut oil, and pour this over each granola cup (it will solidify quickly). Remove them from the tray, and enjoy!
Storing Instructions
Store: Store the chocolate granola cups in an airtight container at cool room temperature or in the fridge for a few days. If you make granola yogurt cups, note that they should be eaten immediately. Otherwise, the yogurt will turn the granola soggy (unless stored in the freezer as a frozen no bake snack). However, you could refrigerate the actual cups for 5-7 days and top them just before serving. Freeze: Flash freeze the granola desserts until solid within the tray, then transfer them to a Ziplock bag to store for 2-3 months. Allow them to thaw overnight in the fridge or at room temperature until tender enough to bite into.
Recipe Notes and Top Tips
Break up large granola clusters: If it’s full of clusters, I recommend popping it in a food processor for a few seconds to break up. Otherwise, you’ll have issues with it not holding its shape properly. For crispier granola cups: Process the granola, then combine it with the liquid sweetener and a small amount of coconut oil or vegan butter. Once in the cupcake tin, bake for 10-12 minutes at 350F/175C. For easy pan removal: I recommend using a silicone mold. Otherwise, grease the pan well. Experiment with flavors: There are plenty of ways to customize this granola dessert/ snack to your liking. Be it with your choice of granola, adding mix-ins, and even your choice of filling. Adjust the size: You could use a larger muffin tin, if preferred, and fill them up slightly less.
More Vegan Meal Prep Breakfast Recipes
Avocado toast (+ multiple toppings) One-pan cinnamon apple baked oatmeal Chocolate keto chia pudding Healthy oatmeal chocolate chip bars Chocolate granola bars Healthy banana bread (sugar-free) Peanut butter overnight oats Savory vegetable muffins
If you try this healthy vegan granola cups recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
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