These perfectly portioned granola cups are great for an on the go breakfast, or dipped in vegan yogurt! They are loaded with whole grain, nuts, fruit, and a little bit of chocolate.
Chocolate Strawberry Granola Cups
Preheat oven to 350 degrees. Line a baking pan with parchment paper. Combine in a large mixing bowl:
- 1 Tbsp ground flax
- 3 Tbsp water
Allow to sit as you gather ingredients. Add:
- 2 1/2 cups old fashioned rolled oats
- 1 cup almond flour
- 1/2 cup vegan sugar
- 1/4 cup slivered almonds
- 1/4 cup crushed freeze dried strawberries
- 1/4 – 1/2 cup vegan chocolate chips
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1/2 cup soy (or any plant) milk
- 1/4 cup maple syrup or agave
- 1 tsp vanilla extract
Mix together until sticky and well combined. Use a 1/4 cup measuring cup to scoop and pack each cookie, then flip them onto baking sheet. This recipe makes 13 cookies, so space them accordingly. They will not spread as they bake, so you do not need to leave too much space between. Bake 16-18 minutes. Allow to cool slightly before transferring to a rack or plate to cool. They will last a week or more in an airtight container.
Vegan Junk 