DISCLAIMER: This post was developed in sponsored partnership with Kellogg's All Bran, however, as always, all opinions are genuine.
These decadent vegan chia pudding granola cups are packed with the hunger crushing combination of fibre, protein and healthy fats and were created in partnership with Kellogg’s® All-Bran cereal. They make a super satisfying one-bite breakfast that feels like a decadent dessert, but is a surprisingly healthy way to start your day.
I’m a busy girl. My mornings start super early and my days end pretty late, so there’s often no time for lengthy, leisurely meals. Having said that, I’m a dietitian. I know how important it is to make time for good nutrition, particularly for a healthy balanced breakfast.
Breakfast in my home needs to be make-ahead, hand-held and definitely not boring. It sets the stage for the rest of the day and literally can make or break my mood. Maybe I’m dramatic, but food is that important to me. These Vegan Chia Pudding Granola Cups with Peaches & Blueberries have become the way to kick off any day with a solid smile.
How to Make Vegan Chia Pudding Granola Cups
Imagine for a second that you had an edible cup that you could enjoy your vegan chia pudding in. Woah. That’s the beauty of these delicious granola cups. It starts by combining a sweet ripe banana with almond butter, coconut, almonds and my secret ingredient – Kellogg’s® All-Bran Original cereal®. Just 1/2 cup of All-Bran Original cereal has 48% of your recommended daily fibre, and fibre helps us feel full.
In other words, you only need one or two of these babies and you’ll be good until lunch. I always bake off a bunch of these granola cups on Sunday afternoon so by the time I’m scrambling at 7 AM on Tuesday, I know I can easily get my fix. Also, it tastes like a delicious cookie BUT it’s a very high source of fibre, so I’m definitely in a good mood after this.
My chia pudding also starts at least one night before but could not be easier to put together. Seriously, if you can mix together coconut almond milk with chia seeds and the sweetener of your choice, you can make thick, luscious vegan chia pudding.
When I’m hangry, frazzled, and trying to blow dry my hair and answer emails at the same time, I just throw a few spoonfuls of the vegan chia pudding into my high fibre granola cups, toss a few blueberries and peaches on there for some extra nutrition and BAM- my on-the-go breakfast of champions is served.
Nutrition Per 2 Granola Cups: Calories 410, Protein 10 g, Carbohydrate 42 g, Fat 29 g, Dietary Fibre 15 g, Sugars 19 g
What are your favourite on the go breakfast recipes? Have you tried making vegan chia pudding? What else would you fill your granola cups with? Leave me a comment below! I would love to hear your ideas!
Vegan Chia Pudding Granola Cups with Peaches & Blueberries
Ingredients
Chia Pudding:
- 1 cup unsweetened coconut almond milk
- 3 1/2 Tbsp chia seeds
- 1 tsp maple syrup or to taste
Cups:
- 1/4 cup mashed ripe banana
- 1 Tbsp maple syrup
- 2 tbsp coconut sugar
- 1/4 cup coconut oil
- 1/4 cup natural almond butter
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 1/4 cup Kellogg’s® All-Bran Original cereal®
- 1/2 cup unsweetened coconut
- 1/2 cup sliced almonds chopped
Topping:
- 2 peaches peeled and thinly sliced
- 1/3 cup blueberries
- 2 tbsp toasted shaved coconut
- 2 tbsp toasted sliced almonds
- 1 tbsp candied crystallized ginger finely minced
Instructions
- In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined. Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together.
- Cover and chill in the fridge for at least 3 hours, but ideally, overnight.
- The next day, preheat your oven to 350 F.
- In a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.
- Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins. Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups. Make sure there is at least a few millimeters of Kellogg’s® All-Bran Original® on the bottom and all around on the sides.
- Bake for 10-12 minutes, or until the sides brown nicely. Cool completely for at least 1-2 hours.
- Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.
- Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds and candied ginger. Enjoy at room temperature.
Disclaimer: This recipe was developed in paid partnership with Kellogg’s® All-Branl® , however, as always, all opinions are genuine.
LEGAL: In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s® products. Results with other products may vary.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
Rebecca McGory says
December 14, 2018 at 11:12 amI’m not sure what I’m missing – I added up the ingredients myself and unfailingly, regardless of brands that I swap in and out, the calories end up between 500 and 525 calories. How did you get 340? The unsweetened coconut adds up to 1/3 of that alone per serving – and that’s before you factor in the almonds, the nut butter, the coconut oil, and the chia seeds, which are another 300. I’m not an obsessive calorie counter but that’s simply deceptive.
Abbey Sharp says
December 14, 2018 at 11:21 amHi Rebecca, the whole recipe is for 6 servings (2 cups each) and the calorie count does not include the toppings. I reviewed it and changed it to 396. Thanks for your comment.
Sara says
June 12, 2017 at 11:02 ammm tasty!
Cassandra @ Powered By BLING says
July 8, 2016 at 7:48 ammy husband loves chia, but sadly i can’t have phytoestrogens. these mini tarts look amazing though and would be perfect for a summer picnic.
Abbey Sharp says
July 8, 2016 at 5:18 pmfor sure! you can make any pudding or yogurt to put in there!
Alyssa says
July 7, 2016 at 7:16 amPinning this! Looks awesome. I bet my kids would love these, to!
Abbey Sharp says
July 7, 2016 at 10:08 amtheyre soooo kid friendly
jill conyers says
July 7, 2016 at 5:17 amAbbey this is a treat i would love. I wonder what gf cereal i can use to sub the all bran?
Abbey Sharp says
July 7, 2016 at 10:10 amFor sure!! I’m not totally familiar with a lot of specialty GF brands, but you could try crushing Chex or Rice Krispies
Christina Bauer says
July 6, 2016 at 11:04 pmThese cups are too adorable! I’d gobble them up 🙂
Abbey Sharp says
July 7, 2016 at 10:10 amand you can- totally guilt free!!!
Janelle @ Run With No Regrets says
July 6, 2016 at 10:10 pmThese look delicious! I pinned the recipe for later, I love any kind of breakfast i can eat on-the-go!
Abbey Sharp says
July 7, 2016 at 10:10 amexactly!!
Thalia @ butter and brioche says
July 6, 2016 at 7:09 pmlove how healthy and delicious these little granola cups are! perfect for summer. Xx
Abbey Sharp says
July 6, 2016 at 8:26 pmright? perfect with blueberries and peaches!
Deborah @ Confessions of a mother runner says
July 6, 2016 at 2:55 pmI have not done much with chia seeds yet those look beautiful and delicious
Abbey Sharp says
July 6, 2016 at 2:56 pmgive it a try and let me know what you think!
Melissa @ Mango About Town says
July 6, 2016 at 2:27 pmOh these look so fun! I love incorporating the bran cereal – adds a creative fiber punch!
Abbey Sharp says
July 6, 2016 at 2:43 pmit really does!! the best!
Susie @ SuzLyfe says
July 6, 2016 at 1:40 pmHow perfectly pop-able are these? Love it!
Abbey Sharp says
July 6, 2016 at 2:43 pmthanks Susie- they’re so easy to eat!
Julie says
July 6, 2016 at 12:15 pmI have not used chia seeds yet but this recipe might just push me to use them. We need dairy free recipes in my house so this is perfect.
Abbey Sharp says
July 6, 2016 at 12:26 pmamazing!! yes, its good to have some options.
debbie says
July 6, 2016 at 11:25 amThese look amazing and maybe simple enough that even I could make them. 🙂 I’ve never made chia pudding before, but I do have some chia seeds on hand so maybe it’s time.
Abbey Sharp says
July 6, 2016 at 11:32 amyes! its the easiest thing in the world!
[email protected] the Long Way Home says
July 6, 2016 at 9:07 amThose cups are a great idea! I’m thinking of all the things I could fill them with (besides your yummy recipe)!
Abbey Sharp says
July 6, 2016 at 10:01 amexactly! even a simple greek yogurt would be amazing in there!
GiGi Eats says
July 6, 2016 at 9:00 amChia Seeds are something I rarely incorporate into my life, however, I know they’re mad healthy and make a great addition to pretty much everything – so I need to GET on it!
Abbey Sharp says
July 6, 2016 at 10:01 amyou totally need to try this!!