Great containers for yogurt and ice cream

INGREDIENTS:

Chocolate Peanut Butter Granola Cups
1 cups oatmeal
1/2 cup chopped peanuts
2 tbsp cocoa powder
1/4 cup melted butter
1/4 cup honey
1 tsp vanilla extract
1 big tbsp vanilla yogurt for each muffin cup.
1 tsp smooth natural peanut butter for each muffin cup.
Dark melted chocolate to drizzle.

For the Tropical flavor ones, skip the cocoa powder, substitute with macadamia nuts or any nuts of your choice. Substitute with pineapple jam to mix with the yogurt. Add diced mango, kiwis and shredded coconut.

For the berries ones, substitute with pecans or walnuts. Mashed some berries and mix into the yogurt. Top with berries.

INSTRUCTIONS:

Preheat the oven to 325ºF. Generously grease the muffin tray.( make it easier to remove)

In a large bowl, mix together the oats, nuts , butter, honey, cocoa powder, and vanilla extract.

Scoop the mixture into the muffin tin and pack it down to form a well in the centre of each granola cup. Hit the Green Button. When the bake is done, about 20 minutes, remove and allow the cups to cool completley before removing them from the tin.

While the granola cups are baking, in a small bowl, combine the vanilla yogurt with the peanut butter. Fill the cups with the yogurt and top them with some more chopped peanuts and some chocolate drizzle.

Tips:

Any unused granola can be baked into granola bars at the same time. Just push the muffin tray all the way inside. Shape the granola bar and place on the front zone of the greased metal tray. Place on the bottom rack.

The granola can also be used to make into a cone for ice cream. Spread in to a circle and bake. When done while it’s still warm and flexible fold it in a cone shape. Then let it cool and harden.