Breakfast Granola Cups

Soak the dates in boiling water for 1-2 hours, or cover in water and microwave for 1-2 minutes. Pit each one and mash with a fork. Add a tablespoon of the soaking liquid and mash some more. You’re looking for a “jam-like” consistency but some lumps are ok

In a microwave-safe bowl or small saucepan, combine honey, date paste, almond butter and olive oil. Gently warm the mixture until it becomes homogeneous.

In a large bowl, add oats, sesame seeds and cinnamon. Pour the liquid over it and stir everything. Add sea salt and stir once again until combined.

Divide your “granola mix” into 8 standard-sized muffin tin cups (greased!) and apply pressure with the back of a spoon or using your hands. Press down, creating a dent in the middle, until it comes up the sides to form the little “baskets”.

Chill the tray for 1 hour.

Preheat the oven to 350°F and bake for 15 to 20 minutes or until golden brown. Depending on how crunchy or chewy you want them. Allow to cool completely.

Run a knife around the edges to release the cups from the pan.

Fill each one with yogurt, nut butters and fruits as you’d like, and enjoy!

Fill the cups up as you’re ready to consume them so they don’t become soggy.

The unfilled cups should last up to 5 days when stored in an airtight container at room temperature.

Substitutions: You can substitute honey for maple syrup or any other liquid sweetener; olive oil for coconut oil; and almond butter for any other nut butter, sunflower seed butter for tahini.