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Apple and Chia Seed Granola Cups

Name: Slow cooked porridge with Salted Caramel and Banana
Ingredients: 2 c rolled oats; 2 Tbsp white chai seeds; 2 tsp Westgold Unsalted Butter; 2 c milk; 3 c water; 2 tsp vanilla extract; ½ tsp salt; 2 bananas, sliced longways; ¼ c brown sugar; 3 Tbsp Westgold Unsalted Butter; 2-3 Tbsp cream; Sea salt flakes to taste; 2 Tbsp each of pumpkin seeds & sunflower seeds; 4 Tbsp mixed nuts, chopped

Crunchy oats, chia seeds, and grated apple baked into buttery cups, filled with creamy Greek yogurt and fresh fruit. The ideal fresh and simple on the go breakfast or snack.

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Difficulty

Easy

Prep time

30 minutes

Cook time

30 minutes

Serves

Ingredients

Granola Cups:

1 C rolled oats

½ C flour

¼ C coconut

¼ C brown sugar

¼ C white sugar

2 Tbsp chia seeds

1/4 C hazelnuts, chopped

100gm unsalted butter, softened

½ C grated apple

2 Tbsp honey

1 tsp vanilla extract

Pinch salt

Topping:

2 C Greek yoghurt

Selection of seasonal fruit

Method

Granola Cups

Preheat the oven to 320^oF.

Grease a 12-cup medium muffin tin with butter and place a circle of baking paper in the bottom.

Mix all the dry ingredients together in a bowl.

Add the wet ingredients and mix until combined.

Divide the mixture into 12 equal balls. Press into the tins with a spoon or wet fingers, pressing up the sides to create a cavity in the centre.

Bake for 25-30 mins until golden and crisp.

Allow the baked cups to cool slightly, then carefully loosen them in the tin before letting them cool completely.

Topping

Spoon the yoghurt into a paper coffee filter or a piece of muslin and place in a sieve over a bowl to drain for an hour in the fridge and allow the whey to drain away to make the yoghurt thicker.

Prepare the fruit by cutting into small pieces.

Place the cooled granola cups onto a serving platter. Spoon the thickened yoghurt into the cavity and top with fresh fruit.

Serve.