Granola breakfast cups recipe
 Nadiya’s granola breakfast cups are perfect for a portable breakfast. Fill them with yoghurt, berries and – if you’re feeling fancy – some edible flowers and herbs. 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts)1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries)100g/3½oz dark chocolate, chopped 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts) 1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries) 100g/3½oz dark chocolate, chopped yoghurt fruit fresh herbs edible flowers (optional) yoghurt fruit fresh herbs edible flowers (optional) Method Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set.To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers.