Easter Granola Cups Recipe with Ísey Skyr

12 servings

Ingredients for the Base:
- 170g old-fashioned oats
- 40g unsweetened coconut
- 70g chopped almonds
- 80g brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- 50ml maple syrup
- 60g melted butter

Instructions:

1. Preheat oven to 160°C.
2. Spray nonstick muffin pan generously with nonstick spray, set aside.
3. Add all ingredients to a bowl, mix to combine.
4. Divide the mixture to the muffin pan so it will make 12 cups. Press bottom and sides with your fingers/back of a spoon.
5. Bake for 22-25 minutes, until golden brown.
6. Let cool for at least 30 minutes in the pan before removing the granola cups.

Ingredients for the Filling
- 3 x 170 g Ísey Skyr Vanilla
- 1 tbsp Maple Syrup
- 1 Mango
- Chocolate eggs

Instructions:

1. Mix skyr and maple syrup together and pipe into the granola cups.
2. Top with mango bites and chopped chocolate eggs.