Los Angeles Times

Granola Cups With Yogurt


In a large bowl, combine 1¼ cups quick-cooking rolled oats ,½cup chopped almonds , ½ cup dried cranberrie­s, ½ cup chopped dried apricots , ½³ cup wheat germ ,¼³cup sunflower seeds, 1 tsp grated lemon zest, ¾ tsp ground cinnamon ,½tsp salt and ¼ tsp allspice .In a second bowl, lightly beat 1 large egg; stir in ½ cup honey and ¼ cup canola oil. Stir into dry ingredient­s. Divide among 12 generously greased muffin cups, pressing mixture up sides with wet fingers to form cups. Bake 20 minutes at 350°F or until edges brown and cups are set. Cool several minutes before unmolding. Combine 1 cup plain yogurt and 2 tsp vanilla extract. Divide evenly among cooled granola cups. Top each with 1 fresh raspberry, if desired. Makes 12.

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