Greek yogurt, any flavor, I used strawberry banana
strawberries or your favorite fruit
mint leaves
lavender honey
Instructions
Heat oven to 325 degrees F. Spray a 12 cup muffin tin with nonstick baking spray.
Add egg, softened butter, yogurt, honey, vanilla extract, ground cinnamon and salt to a medium-sized mixing bowl. Whisk the ingredients thoroughly to combine them.
Add coconut, almonds, sunflower seeds, chocolate chips and oats to another mixing bowl. Mix together first and then add and fold together with the wet ingredients with a rubber spatula.
Divide evenly between the muffin cups (about 2 to 3 tablespoons for each cup). Spray a large spoon with the nonstick baking spray and shape the granola into cups using the back of the spoon.
Bake at 325 degrees F for 34 to 37 minutes, until they are golden brown. Place the muffin tin on a cooling rack. Once they are completely cool. Cover the muffin tin with plastic wrap and refrigerate for at least an hour (you can refrigerate these overnight).
Once ready to serve, carefully remove granola cups from muffin tin and place in individual bowls or on a serving platter. Add 1/3 cup Greek yogurt to each cup, top with fruit, a mint leaf and drizzle with lavender or plain honey. Serve immediately.
Notes
Inspired by a yogurt parfait granola cups I had on during an excursion on my Princess Alaskan Cruise