Blueberry Cashew Butter Granola Cups

Breakfast or snack, these granola cups are seriously impressive.
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Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.

A note from the chef: If you’re looking for brunch ideas or a mid-day snack, look no further. These blueberry cashew butter granola cups are packed with healthy fats and wholesome ingredients that are just oh so delicious! These granola cups are made with oats, chopped walnuts and almonds, coconut oil, and honey. The filling is a caramel-like paste made with creamy cashew butter, dates and Califia Farms’ Vanilla Creamer. This vanilla creamer is soy-free, dairy-free, gluten-free, kosher, vegan, and BPA-free. It tastes like straight up vanilla bean! So good! Here’s how to bring this recipe to life.

INGREDIENTS

Granola Cups

  • 1 cup old-fashioned rolled oats
  • 1/4 cup chopped almonds
  • 1/4 cup chopped walnuts
  • 3 tablespoons melted coconut oil cooled
  • 3 tablespoons honey
  • Pinch of sea salt

Cashew Butter Filling

  • 1/2 cup cashew butter
  • 4 dates soaked in water for 10 minutes
  • 2 tablespoons Vanilla Almondmilk Creamer
  • Blueberries, lemon zest and shredded coconut for garnish

METHOD

Preheat oven to 350F. Spray 8 cups on a muffin tin with cooking spray. Set aside. Mix together the oats, walnuts, almonds, honey and coconut oil in a bowl. Spoon the mixture evenly in a muffin tin, pressing down and up the sides. You can use a mini muffin tin too, if you prefer. Bake in the oven for 10 minutes until the edges are brown and then set aside.

In the meantime, add cashew butter, dates, and vanilla creamer to a food processor. Pulse for about 1-2 minutes until you get a caramel-like paste.

Carefully run a knife around edges to loosen granola cups and remove from pan. Top the granola cups with the cashew butter filling, blueberries, lemon zest and shredded coconut. Enjoy!