Granola Cups with Quark and Red Berries

Ingredients

• 150 g Pecan nuts (Whole, finely chopped)
• 150 g Whole almonds (Whole, finely chopped)
• 300 g Oat flakes (Preferably certified gluten‑free)
• 1 c. à café Ground cinnamon (Mix well with the dry ingredients)
• 45 ml Hazelnut oil (3 tablespoons)
• 45 ml Maple syrup (3 tablespoons, preferably pure)
• 30 g Flower honey (2 tablespoons)
• 250 g Non‑fat quark (Can be substituted with Greek yogurt)
• 200 g Mixed red berries (Blackberries, raspberries, red currants, blueberries)

Instructions

1. Finely chop the nuts

   On the cutting board, finely chop the pecans and almonds with a large knife until a granular texture is achieved.

   Time: PT5M

2. Mix the dry ingredients

   In a bowl, add the chopped nuts, oat flakes, and cinnamon. Mix well for an even distribution.

   Time: PT2M

3. Incorporate the liquids

   Pour the hazelnut oil, maple syrup, and flower honey over the dry mixture. Stir until each grain is well coated.

   Time: PT2M

4. Form the cups in the mold

   Spoon two generous dollops of the mixture into each muffin mold cavity. Press firmly with a small measuring cup, pushing the mixture up the sides to create thick walls.

   Time: PT5M

5. Bake

   Preheat the oven to 180°C fan‑forced. Bake the cups for about 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

6. Cool and unmold

   Allow the cups to cool completely on a rack, then gently unmold by lightly tapping them.

   Time: PT5M

7. Fill the cups

   Fill each cup with a spoonful of quark (or yogurt) then add fresh red berries to taste.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

25 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pecan nuts: Hazelnuts, Macadamia nuts
• Instead of Whole almonds: Cashew nuts, Walnuts
• Instead of Oat flakes: Rye flakes, Puffed quinoa
• Instead of Ground cinnamon: Five‑spice blend
• Instead of Hazelnut oil: Mild olive oil, Coconut oil
• Instead of Maple syrup: Agave syrup, Honey
• Instead of Flower honey: Acacia honey, Agave syrup
• Instead of Non‑fat quark: Greek yogurt, Cottage cheese
• Instead of Mixed red berries: Seasonal fruits, Fruit compote

Equipment Needed

• Cutting board
• Large chef's knife
• Mixing bowl or large bowl
• Metal muffin pan (no silicone)
• Small measuring cup or measuring glass (optional)
• Cooling rack (optional)
• Wooden spoon or spatula (optional)

Critical Steps — Do Not Skip

• Press the mixture firmly against the mold walls to form solid cups
• Do not open the oven during baking to avoid collapse
• Allow to cool completely before unmolding to avoid breakage

Chef Tips from the Video

• Use lightly toasted nuts to intensify flavor
• Sprinkle a little coconut sugar on top before baking for a light caramel
• Serve with an extra drizzle of honey for added sweetness

Troubleshooting

Storage

Refrigerator: Store the cups in an airtight container in the refrigerator, up to 3 days

Freezer: Not recommended, texture becomes soggy

Room temperature: Keep in a dry place, up to 2 days

Make-Ahead Tips

• Bake the cups ahead of time and store them in an airtight box
• Fill just before serving to retain crunch