These were incredible all around, from the ease of preparation to wholesomeness, and the taste and texture. A total package. The crust is the key here and the magic comes through the combination of oats and bananas! It turns out quite robust and full of flavor. One of the best crust options I have tried so far. I am now even more in love with oats (and granola).
I have gone a little overboard with the recipe this time, showing many alternative ways. My intention is to show you how easy and versatile these beautiful little desserts can be.
I listed two ways of making the crust. The first one involves just 3 ingredients because it uses a pre-made granola. I will go ahead and suggest you use my granola because I think it is the healthiest and tastiest out there. It is also vegan and gluten-free. But you can also follow the crust version 2 in the recipe and make the whole thing from scratch. It is still fairly easy to make that way. You just mix a bunch more ingredients.
I also listed multiple filling options. I usually default to a variation of cashew cream and I listed a delicious strawberry version in the recipe. But you can opt to use coconut cream or you might want to try these delicious variations:
Either way, it will be really really good. I am obviously very excited about this recipe and I am looking forward to get back to kitchen so I can “taste” a few more.
- 2 cups granola
- 2 medium bananas, mashed
- 2 tablespoons nut butter (I used almond butter)
- cooking spray (for coating the muffin molds)
- 1 medium banana, mashed
- 1 tablespoon nut butter (I used almond butter)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1¼ cup rolled oats
- 1 tablespoon chopped sunflower kernels
- 1 tablespoon chopped pecans
- 1 cup frozen strawberries
- ½ cup raw cashews
- ¼ cup almond milk
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Your favorite berries
- Preheat the oven to 350F (180C)
- Mix the nut butter with mashed bananas and combine with granola. Let it wait in the fridge for 15 minutes.
- Mix the mashed banana, nut butter, maple syrup, vanilla extract and the cocoa powder and set aside. In a separate bowl, mix oats, sunflower kernels and pecans. Combine the two mixes thoroughly and let it wait in the fridge for 15 minutes.
- Spray mini muffin cups with cooking oil.
- Fill each muffin hole halfway with the granola mix.
- Using your fingers, mold the dough into a bowl shape by pressing into the center of the hole and working your way around the edges.
- Bake for about 12- 15 minutes, take the mold out of the oven and wait until it cools down to room temperature.
- The granola crust cups should now come out of the mold easily.
- The filling can be as easy as using plain coconut cream.
- OR you can go for the lighter, more flavorful strawberry cashew cream option by mixing all the listed ingredient in a high speed blender.
- OR you can follow one of the other recipes linked in the ingredients.