Easy Recipe Today

Berry Protein Granola Yogurt Cups

From the cookbook Gluten-Free High-Protein Cookbook
by Andrew Moore
473calories
20 gprotein
34 gnet carbs
181 mgsodium
22 mintotal

Baked oat and almond butter granola cups with cinnamon and hemp seeds, filled with dairy-free yogurt and mixed berries.

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Vegan

No meat, fish, eggs or dairy, and still 20 g of protein per serving.

Numbers you can cook to

20 g of protein and 473 calories per serving — the figures printed in the book.

Ready in 22 minutes

10 minutes of prep and 12 minutes of cooking.

The recipe

Berry Protein Granola Yogurt Cups

Prep 10 minCook 12 minTotal 22 minServes 1
Servingsmakes 1
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Ingredients

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

  1. Preheat oven to 350°F (175°C). Grease 4 cups of a standard muffin tin.
  2. Mix the oats, almond butter, syrup, coconut oil, cinnamon, hemp seeds, and salt.
  3. Press into the cups, making a deep well in the middle of each.
  4. Bake for 10–12 minutes, until golden. Cool completely in the pan - they crisp as they cool.
  5. Fill with the yogurt, top with the berries, and sprinkle with the chia.
Chef’s tipFill the cups only as you eat them - the granola stays crunchy.
KeepBaked cups keep 5 days in an airtight container, or 3 months frozen. Fill as you serve.

Nutrition per serving

The figures printed in the book, worked out from the ingredient list. How we count.

473Calories
20 gProtein
43 gCarbs
34 gNet carbs
9 gFiber
26 gFat
12 gSugars
181 mgSodium
More like it: Snack15 minutes or less8 g fiber or moreGluten-free

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Gluten-Free High-Protein Cookbook
This recipe is from the cookbook

Gluten-Free High-Protein Cookbook

Quick gluten-free cooking for celiac households, with a 30-day plan.

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