Spelt almond butter granola cups are baked oat clusters pressed into a muffin tin, so each one comes out with a crisp edge and a soft, chewy middle. Spelt flour holds the oats together without making the cups dense, and almond butter adds richness without extra butter or oil.
I bake these when I want a breakfast that travels well. They hold their shape in a lunch box and don’t turn mushy after sitting for a few hours.
The batter comes together in one bowl in under 10 minutes. Press it into a standard 12-cup muffin tin, bake at 170C/338F for 17 minutes, and let the cups cool fully before popping them out. Pull them too early and the edges crumble apart.
Fill the cooled cups with yogurt and berries for breakfast, or eat them plain as a snack.
Why You’ll Love This Recipe
- Hold their shape for lunch boxes and snack bags
- Come together in one bowl, no mixer needed
- Spelt flour keeps the texture light, not dense
- Freeze well for a grab-and-go breakfast
Ingredient Notes
- Rolled oats: Use old-fashioned rolled oats, not instant, for a chewier bite that holds together after baking.
- Spelt flour: Adds a light, nutty structure. Whole wheat flour works as a straight swap if that’s what you have.
- Almond butter: Use natural almond butter with visible oil separation for a softer center. Peanut butter or sunflower seed butter work too.
- Honey: Binds the mixture and adds sweetness. Maple syrup makes this vegan-friendly.
- Egg: Helps the cups hold their shape. Swap in 1 tbsp ground flaxseed mixed with 3 tbsp water for an egg-free version.
- Coconut oil: Melted and cooled slightly before mixing. Any neutral oil works in the same amount.
- Chopped almonds: Adds crunch against the soft center. Pecans or sunflower seeds work as a substitute.
Spelt Almond Butter Granola Cups: Soft, Crisp Edges
Description
These granola cups use spelt flour for a light chew and a scoop of almond butter to keep the centers soft after baking. They hold their shape well enough to pack in a lunch box.
Ingredients
Instructions
- Heat oven to 170C/338F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mix rolled oats, spelt flour, chopped almonds, cinnamon, and salt.
- In a small bowl, whisk together almond butter, honey, melted coconut oil, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until every oat is coated and the mixture holds together when pressed.
- Divide the mixture evenly between the 12 muffin cups, about 2 tbsp each. Press down firmly with the back of a spoon, pushing some mixture up the sides to form a cup shape.
- Bake for 16 to 18 minutes, until the edges turn golden brown and the centers look set.
- Cool in the tin for 10 minutes, then run a knife around the edges and lift out onto a rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Cholesterol 35mg12%
- Sodium 160mg7%
- Potassium 220mg7%
- Total Carbohydrate 39g13%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 12g24%
- Vitamin A 50 IU
- Calcium 70 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 3 mg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 150 mg
- Magnesium 60 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Press mixture firmly into each cup, loose packing causes crumbling once baked.
- Cool cups fully in the tin before removing, they firm up as they sit.
- Use drippy natural almond butter for a softer center after baking.
- Toast oats first for deeper flavor if you have 5 extra minutes.
