Chocolate Granola Cups

5 from 1 vote

Loaded with oats, nuts, and seeds, these Chocolate Granola Cups make a great mid-day snack and a healthier dessert alternative. What I love most about these treats is that, aside from melting the chocolate, they are no-bake granola cups. So, the honey in the cups does not need to be heated and, therefore, does not lose any of its nutrients!

Prep Time10

Cook Time15

Setting time20

Total Time45

Course: Dessert

Cuisine: American

Servings: mini cups

Calories: 119kcal

Author: Irina

Equipment

Silicone Baking Mold

Ingredients

6 oz. dark chocolate 170 gm. dark chocolate (70% or higher) - If you prefer milk chocolate, it would work great as well.
1 cup rolled oats
¾ cup almonds sliced or slivered
¾ cup sunflower seeds unsalted
¾ cup pumpkin seeds unsalted
¾ cup honey

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Instructions

Preheat the oven to 150°F (65°C) or to the lowest possible temperature on your oven.
Distribute the chocolate evenly among each baking mold cup. Place mold with the chocolate in the preheated oven and allow the chocolate to melt - approximately 15-20 minutes.
6 oz. dark chocolate
While the chocolate is melting in the oven, combine the oats, nuts, and seeds in a medium bowl. Pour in the honey and stir well. If the mixture is too dry, add a little more honey to ensure the granola ingredients are well coated.
1 cup rolled oats, ¾ cup almonds, ¾ cup sunflower seeds, ¾ cup pumpkin seeds , ¾ cup honey
Take the melted chocolate out of the oven and use a small silicone brush, or the back of a teaspoon, to spread the chocolate over the inner walls of the cups.
Distribute the granola mixture equally between the cups, pressing it firmly. Cover the granola cups with parchment paper and, again, firmly press the mixture in each cup with your fingers.
Refrigerate the granola cups inside the mold and allow them to cool for at least 30 minutes.
Take the mold out of the fridge and gently "pop" the chocolate granola cups out of the mold and onto a serving plate. Enjoy them chilled.

Notes

Chocolate can burn easily, so keep a close eye on it while it's in the oven.
Melting chocolate at a low temperature is key to preventing it from seizing or burning.
Make sure that your bowl and utensils are completely dry. Even a small amount of water can cause the chocolate to seize and become grainy.
The proportions in the recipe allow for 30 mini chocolate granola cups (1.4 inch in diameter x 1 inch deep) or about 12 bars.

Nutrition