Real Food Rating

Salted Caramel Granola Cups

May 26, 2025

42 mins

easy

Serves 14 Large Cups (28 mini cups)

Don’t miss out on these delicious Salted Caramel Granola Cups. They are loaded with protein and fibre from the almond meal peanut butter and buckwheat groats, which will help kids feel full and energised. Next, let’s talk about the luscious salted caramel filling. It’s so gooey and creamy that your kids will be begging for more. It is truly the hidden gem in these granola cups! You can use the filling on its own as a spread. This recipe is also perfect for making with kids – they will love covering the cups with melted chocolate – yum, what are you waiting for?

 

DIETARY: V, VEG, DF, EF

ALLERGENS: Wheat, Nuts

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 14 (serves 28)

PREP: 30 mins (+ 1 hour freezing)

COOK: 10-12 mins

EQUIPMENT: Baking dish, large bowl and grater

 

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Ingredients

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Multiply the recipe to prep extras for the week.
2 cups (200g) rolled oats
½ cup (65g) almond meal
¼ cup (40g) activated buckwheat groats
⅓ cup (85g) peanut butter
⅓ cup (80ml) maple syrup
2 tbsp (40ml) coconut oil, melted
Pinch of sea salt
Salted Caramel
8 pitted Medjool dates (180g)
½ cup (125ml) boiling hot water
¼ cup (60ml) almond milk
2 tbsp (40g) peanut butter
Pinch of sea salt
80g dark chocolate (>70%), melted

Directions

1.
To make the base, preheat the oven to 180°C and grease and line a muffin tray with baking paper strips.
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2.
Place oats, almond meal and buckwheat into a high-speed food processor or blender and blend until it reaches flour consistency.
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3.
Add the rest of the ingredients and pulse to combine.
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4.
Roll dough into 14 equal balls, then flatten to a disc.
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5.
Press each disc into the prepared muffin cups and bake for 10-12 mins or until edges start to turn golden. Set aside and allow to cool.
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6.
Place the dates and the hot water into a blender and soak for 15 mins.
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7.
Add almond milk, peanut butter and salt and blend until smooth.
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8.
Add approx. 1 tbsp of caramel into each muffin cup and level out using a spoon.
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9.
Top each cup with melted chocolate. Refrigerate or freeze until chocolate has set, approx. 30 mins - 1 hour.
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10.
Enjoy!
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Notes

Storing leftovers: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
Prep tips: To make smaller cups, simply use a mini muffin tray instead of the regular one.
Easy ingredient swaps: Swap buckwheat groats for almond meal.
Allergies: For a gluten-free version: Swap oats with gluten-free oats or quinoa flakes. For a nut-free version: Swap almond meal with wholemeal flour of choice and peanut butter with tahini or seed butter and almond milk with milk of choice.
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