Ingredients

• Nonstick cooking spray, for spraying the muffin tin
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup pecans, coarsely chopped
• 1/2 cup hulled raw sunflower seeds
• 2 tablespoons honey
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons maple syrup
• Kosher salt
• 2 cups Greek yogurt
• 4 cups blueberries
• 12 to 18 sprigs fresh mint

Instructions

1. Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
2. In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
3. In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.