Known for her playful, approachable food content, Mantiri makes plant-based eating feel creative and fun. In this video, she walks viewers through her go-to granola cup recipe and shows how to customize it with different flavor combinations, ranging from fruit and dark chocolate to matcha and spiced apple. The result is a recipe that’s easy to batch-prep and adaptable for any season or taste.

Below is the full breakdown, starting with the base recipe, followed by each of the six topping variations.

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The granola cup base

Mantiri starts by mixing rolled oats, salt, and cinnamon. You can also swap in apple pie or pumpkin pie spice. She notes that quick oats will give a softer texture, while rolled oats offer more bite. She also recommends replacing a third of the oats with extras like chopped nuts, seeds, or dried fruits.

In her version, she uses sunflower seeds to keep the flavor neutral.

The wet ingredients include:

• 1 mashed banana (or applesauce as a substitute)
• Peanut butter
• Maple syrup
• Optional: vanilla extract

She mixes everything together until combined, scoops 2–3 tablespoons into each muffin cup, and presses the mixture into a cup shape.

Baking instructions:
Bake at 175°C (345°F) for 12–15 minutes, until golden brown. Let them cool completely before filling.

Pro tip:
Use a silicone muffin tin or grease your pan well to avoid sticking.

Yogurt and fresh fruit

This is the classic combo. Mantiri fills the cooled granola cups with her favorite yogurt and tops them with fresh blueberries, strawberries, and kiwi.

It’s simple, fresh, and easily customizable with whatever fruit is in season.

Chocolate and banana

Mantiri layers banana slices into the cup first, adds yogurt, then drizzles over melted dark chocolate.

Once chilled for 30 minutes, this cup sets into a creamy, crunchy treat.

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Bounty bar (coconut and chocolate)

Inspired by the childhood candy bar, this version combines:

• 2 parts desiccated coconut
• 1 part yogurt
• A splash of liquid sweetener to balance the tartness

She mixes the filling until it sticks together like the center of a Bounty bar, spoons it into the cups, and tops it with melted chocolate. You can drizzle or cover the whole top.

Matcha and berries

To create this, Mantiri mixes:

• 4 tablespoons yogurt
• ½ teaspoon matcha powder
• A splash of liquid sweetener

She tops the mixture with blueberries but encourages viewers to try strawberries, raspberries, mango, or pineapple. Nuts or seeds can also be added for crunch.

Pineapple, mint, and ginger

This tropical mix blends grated ginger and chopped mint leaves into yogurt. Mantiri fills the granola cups with the yogurt, then tops them with pineapple chunks and more mint.

“It might sound like a weird combination, but I promise this works,” she says.

For those not into pineapple, she suggests swapping in peaches or nectarines. This flavor was inspired by her pineapple carpaccio recipe.

Apple crisp

Perfect for cooler months, this variation stirs cinnamon and raisins into yogurt or unsweetened applesauce. She tops it with chopped apples raw or softened in the microwave.

Mantiri finishes each one with extra raisins and encourages viewers to make them visually appealing. “We eat with our eyes first,” she says.

You can find more vegan food content on The Fruity Jem YouTube channel.

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This article was written by Editorial Team on the PBN Website.

You can enjoy this granola warm or cold, depending on the season. Serve it with hot cinnamon milk in winter or with dairy-free yogurt and berries in summer. Making a big batch ahead of time means you’ll have a quick breakfast ready to go.

The recipe is also flexible. Swap out the apricots for dates or cranberries, or use different nuts and seeds based on what you have. Store it in a sealed jar, and you’ll have a homemade breakfast ready for weeks.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

Cinnamon and pecan granola

Having a go-to granola recipe on hand makes breakfast easy. Enjoy the affordability of making your own granola in bulk with your favorite flavors.

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Duration40 minutes mins

Cook Time30 minutes mins

Prep Time10 minutes mins

Servings1 kg

Ingredients

• 4 cups (360 g) rolled oats (gluten-free if needed)
• 2 cups (220 g) pecans roughly chopped
• ⅔ cup (92 g) pumpkin seeds
• ⅔ cup (90 g) sunflower seeds
• ½ tsp sea salt
• ½ cup (100 g) coconut oil solid
• ½ cup (120 ml) grade A maple syrup
• 2 tsp (10 ml) vanilla extract
• 1 tbsp (8 g) ground cinnamon
• 1 cup (160 g) dried unsulphured apricots roughly chopped
• 1 cup (50 g) coconut flakes (we buy the kind that comes pre-toasted)

Instructions

• Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
• In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
• Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
• Place in the middle of the oven and bake for 30 minutes, or until golden brown.
• Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.

Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti. Page Street Publishing Co. 2021.

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This article was written by Claire Swift and Sarah Biagetti on the PBN Website.

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This vegan recipe has reduced sugar, oats, mixed pecan nuts and almond flakes, coconut flakes, flax, chia seeds, pitted dates, and dried cranberries as its main ingredients. However, you can easily add other dried fruits like apples and bananas or swap out the pecans for peanuts. Moreover, you can eat your granola with vegan yogurt or non-dairy milk or sprinkle it atop a bowl of chopped fruit. This recipe is the perfect addition to breakfast or a great snack that you can keep on hand.

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No oil granola

This vegan no oil granola recipe can easily become a staple for breakfast. Use it as is, or make it a base for other additions from dried fruits to chocolate chips, peanuts, and more.

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Ingredients

• 3 cups oats
• ½ cup nuts (a mix of pecan and sliced almonds is used in this recipe but use what you like)
• 1 tbsp ground flaxseed
• 1 tbsp chia seeds
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• ½ cup aquafaba (chickpea water)
• ½ tsp cream of tartar
• ½ tsp vanilla extract
• ½ cup dried cranberries (or a blend of dried fruits)

Instructions

• Preheat oven to 350°F.
• In a food processor, or blender, pour in aquafaba and cream of tartar. Process until mixture becomes thick and foamy, 1-2 minutes.
• Add in dates and puree until they are completely incorporated, about 2 minutes. Scrape sides and add vanilla, process for an additional 30 seconds.
• In a bowl mix together the oats, nuts, coconut, flax, chia seed, cinnamon, and salt. Toss well. Pour in the liquid mix and stir until all of the oats look covered. Stir for another 30 seconds just to be sure.
• On a parchment lined baking sheet pour granola and spread out, but leave it a little clumpy. Bake for 15 minutes.
• sing a spatula turn granola over on the sheet and gently mix it up a little on the sheet. This will help it crisp up without burning. Bake for another 10 minutes. he granola might feel slightly damp still but when you move it around on the baking sheet it will sound dry.
• Allow to cool completely before adding the dried fruit.
• Store in airtight container on the counter for up to two weeks.

You can add raw pumpkin seeds and sunflower seeds to the mix for extra nutrition and texture.

Don’t refrigerate, the granola will become soggy.

This recipe was republished with permission from Crow Moon Kitchen. View the original recipe here.

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This article was written by Crow Moon Kitchen on the PBN Website.