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Coconut Vanilla Breakfast Granola Cups

Coconut Vanilla Breakfast Granola Cups that can be made in advance and stored in the refrigerator for 3-5 days. Great as an easy breakfast or snack recipe!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Granola Cups
Calories 165kcal


  • 5 dates pitted
  • 1/4 cup honey
  • 1 Tbsp coconut oil
  • 1 cup rolled oats
  • 1 Tbsp chia seeds
  • 1 Tbsp ground flax seed
  • 1/2 cup Light & Fit® Greek Toasted Coconut Vanilla Nonfat Yogurt
  • 1/4 cup blueberries
  • 1/4 cup raspberries


  •  Preheat the oven to 350 degrees.
  • In a food processor, blend the oats into a flour like texture, then set aside.
  • Blend the pitted dates, honey, and coconut oil together into a paste texture.
  • Add in the oat flour, chia seeds, and flax seed, then lightly blend to mix together. 
  • Spoon the dough into an oiled cupcake pan, making about 6 granola cups.
  • Press into the pan to create the cups and bake for about 15 minutes (or until the tops are lightly browned).
  • Remove the granola cups from the pan and let cool!
  • Fill each granola cup with yogurt and top with blueberries and raspberries.
  • Serve and enjoy or refrigerate for later!


Calories: 165kcal