Berry Yogurt Breakfast Cups
Short Description: Crunchy cereal cups filled with creamy yogurt and topped with fresh berries for a fun and easy breakfast or snack.
Recipe - 522 - Montebello
Berry Yogurt Breakfast Cups
Prep Time15 Minutes
Servings8
Cook Time12 Minutes
Ingredients
2 cups First Street Corn Flakes
¼ cup honey
2 tablespoons melted butter
1 cup Greek yogurt
Blueberries
Raspberries
Directions
- Preheat oven to 350°F and lightly grease a muffin tin.
- Add the cereal to a food processor or sealed bag and crush into coarse crumbs.
- Transfer the crushed cereal to a mixing bowl and stir in the honey or maple syrup along with the melted coconut oil or butter until the mixture is evenly coated and slightly sticky.
- Spoon the mixture into the muffin tin and firmly press it into the bottom and sides to form cup shapes.
- Bake for 10–12 minutes, or until lightly golden and crisp. Let cool completely before filling.
- Spoon Greek yogurt into each cereal cup and top with blueberries & raspberries, or your favorite toppings.
- Refrigerate for at least 30 minutes before serving for the best texture.
15 minutes
Prep Time
12 minutes
Cook Time
8
Servings
Directions
- Preheat oven to 350°F and lightly grease a muffin tin.
- Add the cereal to a food processor or sealed bag and crush into coarse crumbs.
- Transfer the crushed cereal to a mixing bowl and stir in the honey or maple syrup along with the melted coconut oil or butter until the mixture is evenly coated and slightly sticky.
- Spoon the mixture into the muffin tin and firmly press it into the bottom and sides to form cup shapes.
- Bake for 10–12 minutes, or until lightly golden and crisp. Let cool completely before filling.
- Spoon Greek yogurt into each cereal cup and top with blueberries & raspberries, or your favorite toppings.
- Refrigerate for at least 30 minutes before serving for the best texture.