These mini granola bowls are made using coconut cookies for an amazing coconut & vanilla bean flavor. They are filled with vanilla coconut yogurt and topped with cinnamon and more crumbled coconut cookies, making them a perfect breakfast or snack.
In a medium bowl, mix together almond butter, honey, melted & cooled coconut oil, and vanilla. In a separate bowl, toss together rolled oats, ground flaxseed, cinnamon, and crumbled Emmy’s cookies. Add oat mixture to almond butter mixture and toss together until everything is fully incorporated. Grease a mini muffin tin very well with coconut oil. Press about two tablespoons of mixture into each cup of the muffin tin and make sure that it is packed *very* tightly. Form a small crater (lol) in the middle of each to form a bowl. Bake on 350 degrees for about 12-15 minutes until oats around the edges are golden brown. Let cool completely (!!) before pulling out of muffin tin and serving. Enjoy!!
