Healthy Make-Ahead Breakfasts

 

Ingredients

• 2 cup regular rolled oats
• ½ cup wheat germ
• ¼ cup dry roasted sunflower kernels
• ¼ cup flaked coconut
• 2 tablespoon flaxseeds
• ¼ cup butter
• ¼ cup packed dark brown sugar
• 2 tablespoon honey or maple syrup
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla
• 1 cup desired low-fat yogurt
• 1 ½ cup chopped fresh fruit and/or berries

Directions

1. In a large bowl combine first five ingredients (through flaxseeds). In a small saucepan combine butter, brown sugar, honey, and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in vanilla. Pour butter mixture over oat mixture; stir to coat. Cover and chill until cool.
2. Preheat oven to 325°F. Lightly grease twelve 2 1/2-inch muffin cups. Using moist hands, press oat mixture onto bottoms and up sides of prepared muffin cups. Bake 15 minutes or until edges are light brown. If centers puff during baking, re-press with the back of a small spoon. Cool in muffin cups on a wire rack. Loosen and remove cups.
3. To serve, spoon yogurt into granola cups and top with fruit.