Yoghurt croissant cups
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
1 hour 25 minutes
Super simple. very tasty! The ultimate breakfast banger! A nice flaky croissant made into a cup and glazed with fresh strawberry jam. Filled with a rich yoghurt and some delicious and easy homemade granola!
Ingredients
-
Croissant dough (storebosugh or use my recipe
- Greek yoghurt
- Fresh berries
- 210 gr oats
- 70 gr almonds
- 50 gr pumpkin seeds
- 75 gr shredded coconut
- 70 gr buckwheat
- Splash vanilla extract
- 1 tbsp ground cinnamon
- 110 gr maple syrup
- 85 gr nut butter (I used peanut butter)
- pinch of salt
- 225 gr strawberries
- 225 gr geleisuiker
- lemon juice and zest
Granola
Strawberry jam
Directions
Croissant cups
Roll out the croissant dough and slice into 6 squares
- Take a cupcake tray, with the downside facing up. Grease the downside with a spray, butter or oil.
- Put the squares on the cup and slice the excess to make nice circles.
- Brush with egg and bake at 180-200 degrees Celsius or 350 to 400 degrees Fahrenheit until golden brown.
- Let cool down
- When cooled brush with strawberry jam or optional follow ‘’Strawberry jam’’, let cool again.
- Add the yogurt to the cup and decorate with granola, more strawberry jam and some extra strawberries on top!
Strawberry jam
Mix the strawberries with the sugar, lemon juice and optional zest. Bring to a boil.
- When the mixture is boiling, pour some of the liquid in the croissant cups to make an easy and harder inside so it won't get soggy too quickly when you fill them with yogurt.
- After about 5-10 minutes of boiling/simmering, press the strawberries and pour into a jar to cooldown and harden.
Granola
Mix the nut butter with maple syrup, salt, cinnamon and vanilla extract.
- Add the nuts and oats and mix to coat.
- Press the mixture hard onto a baking tray with baking paper
- Bake at 160 degrees Celsius or 320 degrees Fahrenheit for about 25 minutes flipping carefully at minute ¾ of the baking time. Bake a little longer if needed after flipping.
- Let cooldown completely so it can get extra crunchy and big pieces can form.