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