Step 1

I recommend measuring the ingredients in grams on a kitchen scale. You can watch the video in the post for visual instructions.

Step 2

First, combine all the granola cup ingredients in a bowl and stir with a spoon or your hands. Alternatively, use a food processor. The mixture should stick together when pressed between your fingers. If it doesn’t, add a little more liquid sweetener until it does.

Step 3

Then, grease a cupcake tin or silicone mold with cooking spray, and divide the mixture between the holes (this recipe yields 6-8 cups depending on the size of the pan).

Step 4

Use the back of a tablespoon measuring spoon (or a shot glass) to press the oat mixture firmly into the pan and make a ‘cup’ dent in the center of each.

Step 5

Then, place a heaped teaspoon of the nut or seed butter of your choice into the center wells of each granola cup and transfer it to the freezer for about 60 minutes.

Step 6

Then, melt the dairy-free chocolate chips in a microwave or over a water bath, optionally with 1-2 teaspoons of coconut oil, and pour this over each granola cup (it will solidify quickly). Remove them from the tray, and enjoy!