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Spelt Almond Butter Granola Cups: Soft, Crisp Edges

Muffin tin of baked spelt almond butter granola cups with golden edges, oats and almonds scattered on a wooden board

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
Hands pressing spelt oat and almond butter mixture into a muffin tin before baking granola cups

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 topped with yogurt and fresh berries served on a plate with coffee
Prep Time 15 mins
Cook Time 17 mins
Rest Time 10 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 6
Estimated Cost: 1.10
Calories: 370
Best Season: all_year_round
Dietary: Contains gluten, contains nuts, contains-eggs, Vegetarian
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
  • 1 1/2 cups rolled oats ((135 g))
  • 1/2 cup spelt flour ((60 g))
  • 1/4 cup chopped almonds ((30 g))
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup almond butter ((125 g); natural, drippy)
  • 1/4 cup honey ((85 g); or maple syrup)
  • 2 tbsp coconut oil ((28 g); melted and cooled slightly)
  • 1 egg (large; or flax egg substitute)
  • 1 tsp vanilla extract
Instructions
  1. 1
    Heat oven to 170C/338F. Line a 12-cup muffin tin with paper liners or grease well.
  2. 2
    In a large bowl, mix rolled oats, spelt flour, chopped almonds, cinnamon, and salt.
  3. 3
    In a small bowl, whisk together almond butter, honey, melted coconut oil, egg, and vanilla until smooth.
  4. 4
    Pour the wet mixture into the dry ingredients and stir until every oat is coated and the mixture holds together when pressed.
  5. 5
    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.
  6. 6
    Bake for 16 to 18 minutes, until the edges turn golden brown and the centers look set.
  7. 7
    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.
Keywords: spelt granola cups, almond butter granola, baked granola cups, spelt breakfast recipe, gluten granola snack

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • cooling rack

Tips

  • Press the mixture firmly into the muffin tin so the cups hold together once baked.
  • Line the tin with paper liners if you want easy removal without greasing each cup.
  • Let the cups cool fully in the tin before lifting them out, they firm up as they cool.
  • Use drippy natural almond butter for a softer, less crumbly center after baking.
  • Toast the oats in a dry pan for 5 minutes before mixing for a deeper, nuttier flavor.

Variations

  • Swap almond butter for peanut butter or sunflower seed butter for a nut-free version.
  • Stir in mini chocolate chips or dried cranberries once the mixture has cooled slightly.
  • Fill the baked cups with Greek yogurt and fresh berries for a fuller breakfast.

Storage and Reheating

Store cooled granola cups in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freeze them for up to 2 months in a freezer bag, with parchment between layers so they don't stick. Thaw at room temperature for about 20 minutes before eating.

To bring back the crisp edge, warm thawed cups in a 150C/300F oven for 5 minutes. Skip the microwave, it softens the edges too much.

Serving Suggestions

Spoon Greek yogurt into the center of each cup and top with fresh berries for a full breakfast. A drizzle of extra almond butter over the top adds richness without much extra work.

Pack a couple of cups plain in a lunch box or snack bag, they hold their shape without foil or wrapping.

Serve alongside coffee or tea as an afternoon snack, especially when you want something that isn't overly sweet.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-almond-butter-granola-cups/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!