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