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Granola Cups with Greek Yogurt and Blueberries

Ingredients

  • 1 1/2 cups (360 mL) Western Family Quick Oats
  • 1/4 cup (60 mL) chopped pecans, toasted
  • 1/4 tsp (3 mL) ground cinnamon
  • pinch kosher salt
  • 3 tbsp (45 mL) honey
  • 3 tbsp (30 mL) almond butter
  • 1 large egg white
  • 2 cups (480 mL) Danone Oikos Plain Greek Yogurt
  • 1 tsp (3 mL) vanilla extract
  • 1 lemon, zested
  • 2 cups (480 mL) fresh blueberries

Directions

1. Preheat oven to 325° (162*C) Grease one 8 cup muffin pan or line with paper cups.
2. Combine oats, pecans, cinnamon, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl; microwave at HIGH 20 to 30 seconds, stirring until smooth.
3. Add honey mixture and egg white to oat mixture; mix very well. Divide oat mixture evenly among 8 muffin cups coated with cooking spray.
4. Using damp hands, press oat mixture into bottom and up sides of each muffin cup. Bake at 325° for 15 to 20 minutes or until edges are browned and crisp; cool completely in pan.
5. In a medium bowl, mix together the yogurt, vanilla and lemon zest.  Fill each cup with about 1/4 cup yogurt, and top with about 1/4 cup berries.

Tip: You can add ¼ cup of ground flax or hemp seeds to bump up the nutrients in this recipe.

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Related Recipes

Granola Cups with Greek Yogurt and Blueberries

Ingredients

  • 1 1/2 cups (360 mL) Western Family Quick Oats
  • 1/4 cup (60 mL) chopped pecans, toasted
  • 1/4 tsp (3 mL) ground cinnamon
  • pinch kosher salt
  • 3 tbsp (45 mL) honey
  • 3 tbsp (30 mL) almond butter
  • 1 large egg white
  • 2 cups (480 mL) Danone Oikos Plain Greek Yogurt
  • 1 tsp (3 mL) vanilla extract
  • 1 lemon, zested
  • 2 cups (480 mL) fresh blueberries

Directions

1. Preheat oven to 325° (162*C) Grease one 8 cup muffin pan or line with paper cups.
2. Combine oats, pecans, cinnamon, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl; microwave at HIGH 20 to 30 seconds, stirring until smooth.
3. Add honey mixture and egg white to oat mixture; mix very well. Divide oat mixture evenly among 8 muffin cups coated with cooking spray.
4. Using damp hands, press oat mixture into bottom and up sides of each muffin cup. Bake at 325° for 15 to 20 minutes or until edges are browned and crisp; cool completely in pan.
5. In a medium bowl, mix together the yogurt, vanilla and lemon zest.  Fill each cup with about 1/4 cup yogurt, and top with about 1/4 cup berries.

Tip: You can add ¼ cup of ground flax or hemp seeds to bump up the nutrients in this recipe.