Chocolate Granola Cups

Ingredients

• 1 1/2 cups (135 g) rolled oats
• 5 Medjool dates (80 g)
• 3 tbsp (15 g) unsweetened cocoa powder
• 2 tbsp (32 g) almond butter
• 1 tbsp (15 ml) olive oil
• 2/3 cup (160 g) plain Greek yogurt
• 1 cup (150 g) blueberries
• 2 tbsp (16 g) shelled pistachios, chopped

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Method

1. Heat the oven to 175°C (350°F). Blitz the oats, pitted dates, cocoa, almond butter and oil to a sticky crumb.
2. Press it into eight holes of a standard 12-cup muffin pan, pushing it up the sides with the back of a wet spoon.
3. Bake 12-15 minutes, until firm at the edges, then cool completely in the pan before lifting them out. Fill each with yogurt and berries and scatter the chopped pistachios over.