Honey Almond Butter Mini Granola Cups
  1. Preheat oven to 325 degrees.
  2. Spray 2 nonstick mini muffin tins with coconut oil.
  3. In a large bowl, add oats, almond meal, coconut, cinnamon, and salt; stir to combine.
  4. In a small bowl, whisk together melted coconut oil, 1/4 cup honey, and vanilla extract.
  5. Pour mixture over oats and fold to combine, making sure that oat mixture is evenly coated.
  6. ill mini muffin cups with 1 tablespoon of oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup.
  7. Bake for approximately 15–18 minutes, or until the cups are golden brown.
  8. Remove from oven and allow the cups to cool for 10 minutes.
  9. Using a butter knife, gently run the knife around the cups to release them from the mold.
  10. Allow cups to cool completely on a wire rack. In a small bowl, mix almond butter with remaining 2 tablespoons of honey.
  11. Fill each cup with a scant teaspoon of almond butter.
  12. Top with a small dollop of jam. Store in an airtight container in the refrigerator for up to 7 days.