Chocolate Granola Cups

Have you ever experienced snack burnout? Like when you’ve got a few go-to snacks that you absolutely love and always keep on hand, but then one day you wake up and suddenly none of them sound appealing anymore? You’ve been there too, right? ¬†Luckily, we’ve got these Chocolate Granola Cups to shake up our snack game.

These little bites are truly incredible. The creamy, nutty, mild base paired with the rich, crunchy chocolate layer is a match made in heaven. And with that sprinkle of flaky sea salt on top? I have no words.

They also have collagen peptides in them for an added protein boost! I used Further Food collagen (you can find my podcast interview with the founder here), which gives this snack a little extra staying power. However, if you would like to make the recipe vegan or vegetarian, you can absolutely omit the collagen and they will still be delicious.

I’ve been bringing these on the go for snacks, enjoying a couple for dessert, or just grabbing one out of the fridge as I walk by. I also think they would be an incredible substitute for granola on a yogurt bowl. Chocolate for breakfast? Heck yes.

Chocolate Granola Cups

If you make these Chocolate Granola Cups (do it do it do it!!) be sure to let me know what you think in the comments, or share a picture with me on Instagram!

Chocolate Granola Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cups
 
Ingredients
  • Granola layer:
  • ½ cup rolled oats (use certified gluten free if needed)
  • 1 tbsp sunflower seeds
  • 1 scoop collagen peptides (omit if vegan)
  • ¼ tsp cinnamon
  • Pinch of salt
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • ½ tbsp melted coconut oil
  • Splash of almond milk (if needed)
  • Chocolate layer
  • 3 tbsp dark chocolate chips (dairy free if vegan)
  • ¼ tsp coconut oil
Instructions
  1. Mix together oats, sunflower seeds, cinnamon, salt, and collagen peptides (if using) in a medium mixing bowl.
  2. Add peanut butter, maple syrup, and coconut oil into dry ingredients, and stir until thoroughly combined. If your having trouble with the mixing, feel free to add a splash of almond milk.
  3. Fill your baking tray with the mixture. I used a 12 cup mini muffin tray, but I imagine the recipe would also work in a regular sized muffin tray.
  4. To make the chocolate layer, microwave chocolate chips and coconut oil for 1 minute and 30 seconds, then stir until smooth.
  5. Spoon chocolate into each muffin cup, then refrigerate for 15-30 minutes.
  6. Finally, sprinkle with flaky sea salt and enjoy!

 

If you’d like to try Further Food, use the code primarilyplants10 for a discount on your order!

I am so lucky to be an affiliate for Further Food, a company I love and respect deeply. If you make purchases using the discount code in this post, I will receive a commission, so many thanks to you and to Further Food for helping support me and my blog.

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