Yogurt Granola Cups

Yield:
8 servings

2 Dannon Light & Fit®
Blueberry (5.3 oz each)

¹⁄₄ cup rolled oats

¹⁄₄ cup rice cereal

¹⁄₄ cup shredded unsweetened coconut

¹⁄₄ cup almonds, chopped

¹⁄₄ Tsp. salt

2 Tbsp. peanut butter or almond butter

3 Tbsp. honey

1 Tsp. vanilla

2 cups fresh blueberries

Recipe uses:
Light And Fit Original Greek Blueberry

Preheat oven to 325°F. Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth.
Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup.
Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.

Recipe uses:
Light And Fit Original Greek Blueberry

Preheat oven to 325°F. Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth.
Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup.
Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.