These Lemon-Infused Quinoa Granola Breakfast Cups are a refreshing and wholesome way to kickstart your morning. Packed with protein-rich quinoa and bright lemon flavor, they promise not only to satisfy your taste buds but also to fuel your day.
The combination of crunchy almonds, oats, and a hint of honey adds a delightful texture, making each bite a treat. Perfect for meal prep, these cups are easy to grab on busy mornings and can be customized with your favorite toppings!
Ingredients
INGREDIENTS
- 1 cup cooked quinoa
- 1 cup rolled oats
- 1/4 cup almonds, chopped
- 1/4 cup honey or maple syrup
- 1/4 cup almond butter
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or liners.
- In a large bowl, combine the cooked quinoa, rolled oats, chopped almonds, and cinnamon.
- In a separate bowl, mix the honey (or maple syrup), almond butter, lemon zest, lemon juice, vanilla extract, baking powder, and salt until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Scoop the mixture into the muffin tin, filling each cup about three-quarters full.
- Press down gently to compact the mixture and ensure they hold together during baking.
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Allow to cool for a few minutes before removing from the tin and serving. Enjoy warm or at room temperature.
Notes
Tip: These breakfast cups freeze well. Just reheat them in the microwave for a quick breakfast on busy mornings!
Feel free to experiment with different nuts or dried fruits to suit your taste. If you prefer a vegan option, substitute honey with maple syrup or agave nectar. These breakfast cups can be stored in an airtight container in the refrigerator for up to a week. For extra flavor, serve with a dollop of yogurt or fresh berries on top!
