GRANOLA CUPS
• 1 1/2 cups rolled oats, gluten-free or regular
• 1/4 cup unsalted peanuts, chopped
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 tablespoons peanut butter
• 2 tablespoons honey
• 1/4 teaspoon vanilla extract
• 1 egg white

PEANUT BUTTER YOGURT
• 1 1/2 cups plain non-fat Greek yogurt
• 2 tablespoons peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract

OTHER INGREDIENTS
• 1 banana, sliced
• 1 ounce dark chocolate, melted
• 2 tablespoons peanuts, chopped

Granola Cups
1. Preheat oven to 325 degrees F. and generously spray a standard non-stick muffin pan with cooking spray (olive oil or coconut oil spray).
2. In a large bowl stir together the oats, peanuts, cinnamon and salt until combined.
3. In a small microwave safe bowl add the peanut butter and honey and microwave 10-15 seconds so they can easily be whisked together. Don’t let the mixture get hot.
4. Whisk the vanilla into the peanut butter mixture then pour it in with the dry ingredients, add in the egg white.
5. Use a rubber spatula to stir everything together until it’s all coated.
6. Divide the oat mixture evenly into the prepared muffin pan and use parchment or wax paper to firmly press it into the bottom and up the sides of the muffin cup.
7. Bake for 14-16 minutes or until the edges are browned and crisp, cool
completely in the muffin pan.
8. Once cooled remove from the pan and fill with the peanut butter yogurt, top with banana slices, drizzle with melted dark chocolate and sprinkle with chopped peanuts.
9. Serve immediately to prevent the cups from becoming soft. Peanut Butter Yogurt
1. In a large bowl whisk together all of the ingredients until smooth.
2. Cover the bowl with plastic wrap and store in the refrigerator until ready to use.