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They are vegan, gluten-free, nut-free, and delicious.

These breakfast granola cups are obviously perfect for breakfast. They contain healthy fats, protein, and carbsthat’s why they will keep you full for a longer time. And even though they are higher in fat, they are still so much healthier than white bread for example. If you crave a sweet dessert, just grab one of these cups! They are also great as a snack in a lunch box (think meal prep). I am sure kids would absolutely love them and they would be very happy if they could eat them in school!

It took me less than 10 minutes to mix all ingredients together for these breakfast granola cups. You will need to put them in the freezer to set (until the sunflower seed butter hardens) but you can prepare them in advance which is amazing. They also freeze well and it’s really handy to have them in the freezer because you never know when that craving kicks in, right.

Servings: 8 Calories: 288kcal
Author: Michaela Vais
Ingredients
Granola cups:
* 1 1/2 cups (170 g) granola
* 1/2 cup (70 g) sunflower seeds, chopped(see recipe notes)
* 2 tbsp (40 g) agave syrup (or maple syrup)
* 2 heaped tbsp (50 g) sunflower seed butter (see recipe notes)
* Pinch of salt
Filling:
* 1/4 cup (60 g) sunflower seed butter(melted)
Topping:
* 1/2 cup (90 g) dairy-free chocolate chips(or dark chocolate, chopped)

Instructions
* Watch the video (scroll down a bit) to see all instruction steps.


* Combine all ingredients for the granola cups in a mixing bowl and mix well with either a spoon or your hands. The mixture should stick together when you press it between your fingers. If it’s not very sticky add a little bit more liquid sweetener.

* Grease a cupcake pan or use a silicone mold. This recipe yields 6-8 cups, depending on the size of your cupcake pan.

* With the back of a tablespoon, press the mixture firmly into the cupcake pan and make a dent in the middle of each cup.

* Put a heaped tsp of sunflower seed butter into the center of each granola cup. Freeze until firm, about 60 minutes.

* Melt dairy-free chocolate chips in a water bath (simply put the chocolate chips in a small bowl and place it over hot water). You can accelerate the melting process by adding 1-2 tsp of coconut oil.

* Once the chocolate is melted pour it on top of the sunflower seed butter of each granola cup. It will harden quickly because the sunflower seed butter is cold.

* Store in the fridge. You can also freeze these breakfast granola cups in zip-lock bags! Enjoy!


Notes
* You can use nuts of choice instead of sunflower seeds
* You can use any nut butter of choice instead of sunflower seed butter
* I made my own Nut-Free Granola (click for the recipe)
* Recipe makes 8 granola cups. Nutrition facts are for one cup.