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bite taken out of a healthy peanut butter granola cup, surrounded by other healthy peanut butter granola cups
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Healthy Peanut Butter Granola Cups
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Healthy peanut butter granola cups are hearty gluten free/dairy free granola cups filled with a peanut butter banana filling and drizzled with dark chocolate.

Course: Breakfast, Dessert, Snack
Keyword: dairy free, easy breakfast ideas, gluten free, healthy breakfast, healthy snack
Servings: 14 cups
Ingredients
  • 1 ¾ cups old fashioned oats
  • 2 Tbsp. ground flaxmeal
  • 1 ½ Tbsp PB2
  • ½ cup peanuts chopped
  • ¼ cup honey
  • 2 Tbsp. maple syrup
  • 2 Tbsp. natural sugar
  • 2 Tbsp. water
  • ½ tsp. vanilla
  • ⅛ tsp. salt
  • ½ 16 oz jar natural peanut butter
  • 3 Tbsp. melted coconut oil
  • 1 large egg white
  • ⅓ cup dark chocolate chips
Filling Ingredients:
  • 1 cup chilled full fat coconut milk*
  • 1 large ripe banana
  • 6 Tbsp. PB2
  • 1 tsp. vanilla
Directions
  1. Preheat oven to 350°F and grease 14 muffin tins.
  2. In a large bowl, stir together the oats, flax meal, PB2 and peanuts.
  3. In a small saucepan, heat the honey, maple syrup, coconut sugar, water, vanilla and salt over medium heat, until mixture just starts to bubble.**
  4. Remove from the heat and add the peanut butter. Stir until combined; allow to cool slightly.
  5. Stir in the coconut oil and egg white to the cooled peanut butter mixture and pour over the oat mixture.
  6. Stir until the oats are covered in the peanut butter mixture. Press ¼ cup mixture into the prepared muffin tins, creating a small hole in the center. Bake for 15 minutes.
  7. Meanwhile, in the jar of a blender, add the filling ingredients and blend until smooth.
  8. Lightly press the center of the baked cups down {if necessary}, and fill with one heaping Tbsp. of PB banana filling.
  9. Bake for an additional 10 minutes, until filling is slightly set.
  10. Place the muffin pans on a wire rack to cool and filling to set further. Use a butter knife to remove the cups and place on the wire rack.
  11. In a small microwave safe bowl, microwave the dark chocolate chips until melted.
  12. Place a sandwich size Ziploc bag in a small cup and fold the top of the bag over the cup. Spoon the melted chocolate into the bag and pull out.
  13. Snip a small corner of the bag and drizzle the cooled cups with melted chocolate.
  14. Store in an airtight container on the counter or in the refrigerator.
Recipe Notes

*Note: refrigerating the coconut milk will help it to become nice and thick. You cannot use lite coconut milk, because the consistency will not be the same.

**Note: make sure the mixture doesn’t boil. If it boils the honey makes the peanut butter seize up and is not as smooth as it should be.