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Overhead photo of multiple chia pudding granola cups.
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Vegan Chia Pudding Granola Cups with Peaches & Blueberries

This granola cup dessert is fibre-rich and will satisfy your hunger.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 (2 Cups Each)
Calories 396kcal

Ingredients

Chia Pudding:

Cups:

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.

Nutrition

Calories: 396kcal