chunky monkey (peanut butter, banana & chocolate) granola cups
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i make a a batch of granola almost every week. but the mornings are getting darker by the day. stella gets later by the day. granola is not exactly a breakfast-on-the-go food. question…if granola is a breakfast food why are granola bars considered a snack? in my opinion there is no wrong time of day to enjoy granola in any form, especially these chunky monkey granola cups.
have you jumped on the meal prep train yet? i have and there is no going back. yes, you spend a large portion of a day in the kitchen. but it is so worth it. i have my regulars like shredded chicken and meatballs. homemade ranch and prepped veggies make for great snacks. this week i added lentils and brown rice both made in the Instant Pot and for breakfast i made a batch of chunky monkey granola cups.
we may never go back to plain granola again. well, not exactly. i still love oatmeal cookie granola, but these cups are addicting.
granola cups with chocolate
chunky monkey (peanut butter, banana, and chocolate) granola cups
- 3 cups of old fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup flaxseed
- 1/2 tsp salt
- 1 ripe, mashed banana
- 1/2 cup peanut butter, creamy
- 1/4 cup honey
- 2 Tbsp canola oil
- dark chocolate chunks
- preheat oven to 350°
- oil cups of a standard muffin tin
- in a large bowl combine the oats, almond flour, flax, and salt
- in another bowl combine the banana, peanut butter, honey, and oil - blend well
- pour wet ingredients over the oats and stir to combine
- with wet hands press granola moisture into each of the muffin cups - cups should be 3/4 of the way full
- press a few chocolate chunks (or chips) into each cup
- bake 12-14 minutes - granola should be golden brown
- cool granola cups to room temperature before removing from pan
- granola cups can be stored in an airtight container at room temperature for up to 3 days
a few notes – the granola for these cups is sticky. you MUST grease your muffin pan well. i used canola oil and brushed the bottom and sides of each and every cup. this makes removing the granola cups extremely easy.
i used a Large Cookie Scoop and then just divided up the remaining granola evenly among the 12 cups. cups should be about 3/4 of the way full.
to make granola cups that hold up well, wet your hands to prevent sticking, and press the granola into each cup firmly. (think rice krispy treats).
then press a few chunks of dark chocolate into each granola cup
after baking, let the cups cool at room temperature before removing them from their cups. if they do stick a bit, pop them into the fridge for 10 or 15 minutes, then run a sharp knife around the edges. but if you oiled the cups properly they should not stick at all.
if granola cups with chocolate for breakfast are wrong, well you know the rest.