If you are looking for a great on-the-go breakfast or need to spruce up your little ones morning snack choice, you have come to the right spot. With these Quinoa Granola Bar Cups, you have two options: 1). Fill them up with nondairy yogurt (or whipped coconut cream) and top with fresh berries OR 2). Make the cutest little animal faces out of them, which I show you how to do in this video here. Either way, you have a fun, healthy option for any time of the day really.
I bring this recipe to you with great excitement because this is my HEY EVERYBODY post to announce my partnership with Ancient Harvest. This is a company that I highly believe in and have loved their products from the beginning of my gluten-free journey so it is with great honor to be an ambassador for their brand and bring you sponsored posts. Expect many more to come, spotlighting all of their incredibly versatile and tasty products from pastas, to hot cereals, even to polenta; you better believe you are going to get some creative new ways to look at them from me! To see a list of the incredible bloggers that I get the honor of being an ambassador with, check out this post here. Also, to read more about my sponsors, please read here.
For these granola cups, I used Ancient Harvest’s quinoa flour. If you cannot have quinoa, consider checking out this post to gluten-free flours to find a suitable substitute or even use my all-purpose flour blend in place of the quinoa flour and arrowroot powder in the recipe.
- 1 c. old fashioned rolled oats (gluten free certified)
- 1/3 c. Ancient Harvest quinoa flour
- 2 Tbsp. arrowroot powder
- 2 Tbsp. flax seed meal
- 1 Tbsp. coconut sugar
- 1/2 tsp. baking soda
- pinch of sea salt
- 1/4 c. raw honey (or use brown rice syrup for vegan)
- 3 Tbsp. coconut oil, melted
Optional add-ins (2 Tbsp. of each):
- raw sunflower seeds
- almond slices
- dried cranberries
- shredded coconut
For the bear face:
- nondairy yogurt or coconut whipped cream
- 2 slices of banana
- 1 blackberry, tip sliced off
- 2 almond slices
- 2 chocolate covered chia seeds (or use mini nondairy chocolate chips)
- Preheat your oven to 325 degrees. Grease a muffin tin for 6.
- In a medium bowl, whisk together the first seven ingredients (up to the sea salt) until well-combined. Add your optional add-ins as you desire and then add the honey and oil. Mix until evenly moist.
- Press firmly into a muffin tin, filling about 3/4 of the way full.
- Bake for 12-15 minutes or until the edges are lightly browned.
- Once removed from the oven, press the tops with the back of a spoon to create an indent. Allow to cool in the muffin tin and then carefully and gently remove. If you are afraid of the granola cups falling apart once removed, you can always line the muffin tin with cupcake liners.
- Follow the video to create an animal shape for kid-friendly option or simply fill with dairy free yogurt and fruit on top.
- Serving Size: 1 Granola Cup (without fillings)
- Calories: 126
- Sugar: 10g
- Sodium: 123mg
- Fat: 7g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
To give you a fun option, come see how I assembled together these adorable kid-friendly snacks here in this video:
Now tell me, who wouldn’t want these for their breakfast? Even an adult can’t resist!
And just because you are the best people on earth (and because Ancient Harvest is an incredible company), you get a $1 off coupon when purchasing their products. Don’t forget to print it out!
This is a sponsored post! Fork and Beans and Ancient Harvest have partnered together to bring you some of the most nutritious and creative allergen-friendly recipes. How fun is that?