Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad

Almond Granola Bowls: Better Breakfast

When you eat what you love for breakfast, you will love that you eat this important morning meal. And while we do love a bowl of nutritious hot oatmeal, we especially love a recipe that can bake oats in muffin tins. Our Almond Granola Bowls make the perfect base for a nutrient-dense, bite-sized, grab-n-go, delicious fillable bowl of quick energy. The granola is made with hearty whole grain oats, hemp hearts, and coconut, then bound together with a little sweetness from the almond butter and sorghum syrup–all-natural ingredients, no refined sugar, and healthier than any store bought variety. When baked, these cups become crispy, fun-to-eat mini-bowls which can be filled with your favorite yogurt and fruit. The yogurt center is a creamy, protein-packed addition that balances out the crunchiness of the granola, and when topped with fresh berries, each cup is a complete breakfast, snack, or after-school parfait. Teeming with protein and fiber, our Almond Granola Cups will satiate and fuel long after breakfast is done. These Almond Granola Cups are everything we love most about oats, baked into portable, customizable, easy-to-make bowls that can be everything you love most about breakfast!


Nutrient Booster: Oats

Oats are incredibly nutritious! They are a good source of fiber and high in so many vitamins, minerals, and antioxidants. This whole grain is teeming with health benefits, most notably in its ability to support healthy cholesterol levels and prevent heart disease. In fact, studies show that the fiber found in oats can reduce total cholesterol and LDL (bad) cholesterol levels. Oats may also improve insulin sensitivity and help lower blood sugar levels, especially in people who have type 2 diabetes. Oats are a nutritional powerhouse that are so easy to incorporate into a heart-healthy diet. They are one of the few comfort foods that are as good for your body as they are deliciously good!


Customize Your Cup

Our Almond Granola Cups make busy mornings healthier, easier and tastier, which means you are less likely to skip this most important meal. We love that these “mini-bowls” can be prepared in advance so that breakfast assembly will only take a matter of minutes. These pre-portioned granola cups are the perfect blank canvas for any yogurt and berry masterpiece you create. The variety of yogurt flavors and fruit toppings is endless–completely customizable for a new breakfast option each day. For extra crunch and nutrition, try sprinkling on some of your other favorites, like chia seeds, nuts, or Superseedz pumpkin seeds.

For other oat-filled, healthy breakfast ideas, why not make overnight oats? Check out our Pumpkin Overnight Oats or our Pear and Cinnamon Overnight Oats for no-fuss nutrition that makes preparing breakfast a breeze!

Almond Granola Bowls

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Snack
Servings 12 granola cups


  • 1 1/2 cups gluten free rolled oats
  • 1/3 cup hemp hearts
  • 1/3 cup shredded coconut
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup almond butter, or nut butter of your choice
  • 2 tablespoons sorghum syrup, or maple syrup
  • 1 teaspoon coconut oil
  • 3/4 teaspoon almond extract


  • 12-cup muffin tin


  • Preheat oven to 340 °F. Lightly grease a 12-cup muffin tin, and set aside.
  • In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.
  • In another medium sized mixing bowl, combine almond butter, sorghum syrup, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients, and mix well.
  • Evenly divide ¼ cup of the dough to each section of the muffin tin. Use the back of a teaspoon to gently press the batter against the bottom and sides of each cup. Don’t worry if it is crumbly.
  • Refrigerate for 15 minutes so the dough will bind, then use the back of a teaspoon to gently press the batter against the bottom and sides of each cup again.
  • Bake for 10-12 minutes, or until lightly browned.
  • Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.
  • Serve with fresh berries, non-fat greek yogurt, or another topping of your choice.


Nutrient Analysis:
Calories: 190 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 15 grams, Sugar: 3 grams, Sodium: 50 milligrams, Fiber: 4 grams, Protein: 7 grams, Cholesterol: 0 milligrams
Keyword Dairy-Free, Gluten-Free, Vegan, Vegetarian
Triad to Wellness has provided nutrition communication services to Sorghum Checkoff and Manitoba Harvest. 
However, we were not compensated for this post. All opinions are our own.
(1) McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses. 
Journal of Chiropractic Medicine. 2017 Mar;16(1):10-18.