Greek Yogurt Granola Cups

1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray or coconut oil.
2. In a large mixing bowl, combine rolled oats, almond flour, cinnamon, and salt.
3. Add honey, almond butter, melted coconut oil, and vanilla extract. Stir until the oats are evenly coated and the mixture becomes slightly sticky.
4. Divide the granola mixture evenly between the prepared muffin cups, using approximately ¼ cup per cavity.
5. Using the back of a spoon or a small measuring cup, firmly press the mixture into the bottom and up the sides of each muffin cavity, creating a small bowl shape.
6. Bake for 15–18 minutes, until the edges are lightly golden and the granola cups are fragrant.
7. Remove from the oven and gently press the centres down again while still warm to maintain their cup shape.
8. Allow the granola cups to cool completely in the muffin tin before carefully removing them. Refrigerate for 30 minutes if needed to help them firm up.
9. In a small bowl, combine Greek yogurt, honey, and vanilla extract until smooth and creamy.
10. Spoon approximately 2–3 tablespoons of Greek yogurt into each cooled granola cup.
11. Top with sliced strawberries, blueberries, raspberries, and blackberries. Garnish with fresh mint and a light drizzle of honey, if desired.
12. Serve immediately for the crunchiest texture, or refrigerate until ready to enjoy.

Storage Tip: Store unfilled granola cups in an airtight container for up to 5 days. Add yogurt and berries just before serving to prevent the granola from becoming soggy.