Choose your favorite combination of in-season fruits and yogurt to fill these granola cups.
In a small saucepan combine butter, brown sugar, honey, and cinnamon.
Cook and stir over medium heat until sugar is dissolved.
Pour butter mixture over oat mixture; stir to coat.
Cover and chill until cool.
Preheat oven to 325F.
Lightly grease twelve 2 1/2-inch muffin cups.
Using moist hands, press oat mixture onto bottoms and up sides of prepared muffin cups.
Bake 15 minutes or until edges are light brown.
If centers puff during baking, re-press with the back of a small spoon.
Cool in muffin cups on a wire rack.
Loosen and remove cups.
To serve, spoon yogurt into granola cups and top with fruit.
To Make Ahead
Prepare as directed through Step 2.
Layer granola cups between waxed paper in an airtight container.
Store in refrigerator up to 3 days or freeze up to 3 months.
To serve, thaw granola cups if frozen.
2,000 calories a day is used for general nutrition advice.
