Best with Organic Cooked Beets

Granola Cups w/ Coconut Yogurt, Beets, & Apples

Prep Time: 10 minutes // Cook Time: 15 minutes Servings: 1 Dozen

What to do

  1. Preheat oven to 325 F and grease a 12-cup muffin pan with cooking oil spray. 
  2.  Combine honey, almond butter, cinnamon, and salt in a large bowl until smooth. Fold in the oats, walnuts, and egg whites and toss to coat.
  3. Divide mixture evenly among 12 muffin cups. Using a piece of parchment paper or plastic wrap, press oat mixture into the cups and along the sides until even.
  4. Bake for 15 minutes, until the edges are golden and crisp, cool completely in the pan before releasing.  
  5.  Carefully run an offset spatula or knife along the edges of the pan to release the cups.
  6. Fill each cup with yogurt, shingle with slices of beets and apples. Top with sliced almonds, dust with cinnamon, and drizzle with honey.

**Granola cups keep well, unfilled, for up to 1 week — or filled, in the fridge for up to 4 days. 

What you’ll Need


¼ cup honey 

3 tbsp creamy almond butter 

½ tsp ground cinnamon 

¼ tsp sea salt 

2 ½ cups old-fashioned rolled oats 

½ cup walnuts, finely chopped 

2 large egg whites 


3 cups plain coconut yogurt 

1 (8.8oz) package Love Beets Organic Cooked Beets, thinly sliced 

1-2 large Honeycrisp apples, cored and thinly sliced 

¼ cup sliced almonds 

Cinnamon, for dusting 

Honey, for drizzling