Chewy Granola Cups from Fixate:
- 1 cup dry old-fashioned rolled oats, gluten-free
- 1/2 cup dry quinoa, rinsed, not cooked
- 2 Tbsp. chia seeds
- 2 Tbsp. flaxseeds
- 1 tsp.ground cinnamon
- 1/2 tsp. sea salt (or Himalayan salt)
- 1/4 Cup all-natural almond butter
- 3 Tbsp. pure maple syrup (preferably dark amber)
- 1 large very ripe banana
- 1 tsp. pure vanilla extract
- 1/2 cup mixed dried fruit (like cranberries, cherries, apricots), chopped
- 1/4 cup raw sunflower seeds
- 1/4 cup chopped raw walnuts
- 1/4 cup bittersweet chocolate chips
Directions:
1. Preheat oven to 350F.
2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
3. Combine oats, quinoa, chia seeds, flaxseeds, cinnamon, and salt in a large bowl; mix well.
4. Add almond butter, maple syrup, banana, and extract; mix well with clean hands or a rubber spatula.
5. Fold in dried fruit, sunflower seeds, walnuts (if desired), and chocolate chips; mix well with clean hands or a rubber spatula.
6. Add 1⁄4 cup batter to each muffin cup. Use back of a 1⁄4 cup measure to compress batter into a tight puck.
7. Bake for 18 to 20 minutes, or until edges just begin to brown.
8. Cool; store in an airtight container, in the refrigerator, for up to 2 weeks.
I purchased all of my ingredients at HEB in the bulk section so I had perfect portions! I also used 63% dark chocolate chips by Ghiradelli.
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