Make-Ahead Granola Oat Cups

Plan ahead for hurried mornings and prep a batch of freezer-friendly breakfast cups—made with Nature Valley granola bars, oats and berries—today
  • 0:10 Prep / 0:35 Total
  • 12 Servings


  • 6 Nature Valley™ Crunchy Snack Bars (125g), any flavour, crushed
  • 200 g rolled oats
  • 100 g ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 250 ml semi skimmed milk
  • 2 medium eggs
  • 60 g pure maple syrup
  • 1 teaspoon vanilla extract
  • 200 g fresh or frozen mixed berries (See Tips)


  1. 1 Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line a muffin tray with 12 paper cases.
  2. 2 Place the crushed granola bars, oats, almonds, baking powder, cinnamon and 150g fruit into a medium bowl. In another medium bowl beat, with a whisk, the milk, eggs, maple syrup and vanilla extract until combined. Add to the granola mixture and stir to combine.
  3. 3 Spoon the mixture evenly into the muffin cases, just over ¾ full, and top with the remaining berries. Bake for 20-25 minutes until golden. Remove and leave to cool on a wire rack.

    Most berries will work for this recipe, except strawberries, which may make the oat cups too watery.
    Store the oat cups in a resealable box for up to 3 days. Reheat in the microwave for 30 seconds to refresh, if needed.
    These oat cups can be frozen and then reheated in the microwave.

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