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Nadiya Hussain’s Granola Breakfast Cups

Easy to make and highly customisable, these chewy granola cups can be filled with yoghurt and fresh fruit for a fun breakfast or snack.

From the book


As a family, we spend a lot of time walking in the woods, exploring and hiking, and in general getting tired and mucky. But our conversations always begin with ‘what will we eat?’ These breakfast granola cups are what we take for early starts: sweet, chewy little granola vessels which make the perfect vehicle for all sorts of other yummy things. We like to fill ours with yoghurt, berries and – if we’re feeling fancy – some edible herbs and flowers from the garden.

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For the granola cups:
100g unsalted butter, plus extra for greasing
100g brown sugar
2 tbsp golden syrup
200g oats
100g sunflower seeds
100g chopped nuts
1 tsp ground cinnamon
100g dried berries, chopped
100g dark chocolate, melted
To serve:
fresh herbs
edible flowers

Essential kit

You will need: a 12-hole cupcake tray.


Preheat the oven to 180°C/fan 160°C/gas mark 4 and have a 12-hole cupcake tray ready and very lightly greased.

Put the butter, sugar and golden syrup in a pan and heat till the butter has melted. Pour the mixture into a bowl and add the oats, sunflower seeds, nuts, cinnamon and berries. Mix through really well till everything is combined.

Divide the mixture among the 12 holes till you have used it all up. Now use the end of a rolling pin to push a hole into the granola mix, making sure the granola is always tightly packed in and not loose. Do this to all 12. Pop into the oven and bake for 20–25 minutes.

As soon as the cups come out of the oven, and while they are still warm, use the end of the rolling pin again to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tins.

Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will not only strengthen the cups but also create a waterproof barrier to stop our cups from getting soggy when we add the yoghurt.

Fill the cups with yoghurt and decorate with your choice of fruit, herbs and flowers to serve. Yummy and simple.

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From the book: Nadiya’s Everyday Baking

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