Granola, Yogurt Walnut Cups – A Make Ahead Brunch Recipe

#BrunchWeek is in full swing. There have been a ton of great recipe so far. Today I’m sharing a make ahead recipe for Granola, Yogurt and Walnut Cups. Don’t forget to enter our BrunchWeek giveaway. Click on the image of all the prizes below to go and enter. We’ll be announcing the winners during our PinChatLive on Saturday May 11th, 2013 between 2 and 3pm Eastern on this BrunchWeek Pinterest Board. Join us for a chance to win more great prizes.

Note: BrunchWeek and all the accompanying giveaways ended on May 11, 2013. But come back soon for more exciting news about the themes and giveaways that will be happening.

Whenever I have company over to eat, my goal is to spend as much time with my guests as possible. That means that I like to have everything ready ahead of time.

My brunch suggestion for today is a make ahead recipe. You can make these cute little cups up to three hours ahead. Cover and refrigerate them until it’s time to eat.

Granola, Yogurt and Walnut Cups, a make ahead recipe for brunch by @cookthestory

Before I share my little make ahead brunch recipe, I have a video about brunch for you to watch. It’s a chat with Katie from Katie’s Cucina and Terri from Love and Confections. We talk about our favorite brunch recipes and also give tips for pulling off a stress-free brunch. And of course, using make ahead recipes is one of the things we suggest!

Here’s my make ahead recipe for Granola, Yogurt and Walnut Cups

Be sure to scroll down and check out the rest of the great brunch recipes, too!

Granola, Yogurt and Walnut Cups

This recipe is an ode to some of our #BrunchWeek sponsors. We have Bob's Red Mill Granola, thick and creamy Stonyfield Greek Yogurt and California Walnuts. I've used strawberries as a garnish because they're in season right now. But it's even better with cherries. Let me tell you, cherries and walnuts together? It doesn't get much better than that!


  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed following package instructions
  • 2/3 cup Bob's Red Mill Cinnamon Raisin Granola
  • 2/3 cup chopped California Walnuts
  • 2/3 cup Stonyfield Greek Yogurt
  • 1/4 cup maple syrup
  • sliced strawberries (or halved cherries!) for garnish


  1. Preheat the oven to 400ºF.
  2. Grease the cups of one 12-muffin muffin tin and half the cups of another.
  3. Unfold the defrosted sheets of puff pastry. Cut each sheet into 9 squares by cutting each lengthwise into 3 equal strips and then cutting each strip into 3 squares. Lay each square into a greased cup of a muffin tin. Make a bunch of holes in the bottom of each piece of puff pastry using a fork.
  4. Bake for about 14-16 minutes, until the tops are puffed and just starting to brown and the bottoms (if you pop one out to check) are as golden as California's best walnuts.
  5. Remove pans from the oven. If the middles have puffed up on any of the cups, pierce them liberally with a fork again to settle them down.
  6. Remove the puff pastry cups from the muffin tins and put them on a rack to cool.
    Meanwhile, combine the granola, walnuts, yogurt and maple syrup in a medium-sized bowl. Stir well.
  7. When the cups are cool, transfer them to a serving platter and spoon a heaping tablespoon of the granola mixture into each one. Top each cup with a sliced strawberry and serve or cover and refrigerate for up to 3 hours.


Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

The amazing giveaways going on for #BrunchWeek. A KitchenAid Stand Mixer, a $100 Gift Card for Sur la Table, a Marth Stewart Kitchen Collection Set and so so so much more! Click to enter.

17 Responses to “Granola, Yogurt Walnut Cups – A Make Ahead Brunch Recipe”

  1. Healthy Granola Recipes — June 13, 2013 @ 2:33 pm (#)

    These seems like they would be great not only for brunch but also for an afternoon tea. Thanks for sharing.

  2. Tara — May 9, 2013 @ 4:50 pm (#)

    Aren’t those cute, perfect idea for brunch!!

  3. Samantha — May 9, 2013 @ 3:26 pm (#)

    I like that you can make these ahead of time and save time on the day of the actual brunch.

  4. Shaina — May 9, 2013 @ 1:23 pm (#)

    How cute!! I love this idea!

  5. Suzanne — May 9, 2013 @ 12:21 pm (#)

    Cool way to make individual servings of granola! I love anything with puff pastry.

  6. Adventuresindinner — May 9, 2013 @ 9:23 am (#)

    Adorable cups! And they look so tasty! Great video chat.


  1. #BrunchWeek: Garden Squares | {i love} my disorganized life — October 26, 2013
  2. Potato and Bacon Hash #BrunchWeek | Cravings of a Lunatic — October 24, 2013
  3. Maple Sausage French Toast Bake #BrunchWeek | Real Housemoms — May 11, 2013
  4. Strawberry Lemongrass Martini #BrunchWeek - White Lights on Wednesday — May 9, 2013
  5. Brunch Week: Mediterranean Frittata | spontaneous tomato — May 9, 2013
  6. Rhubarb Vanilla Yogurt Parfaits — May 9, 2013
  7. Chocolate Chip Buttermilk Muffins - Rachel Cooks — May 9, 2013
  8. Rum and Raisin French Toast | Noshing With The Nolands — May 9, 2013
  9. Rustic Apple Cake & Tea with Mom | Lanie Smith | The Vintage Cook — May 9, 2013
  10. On the 5th Day of Brunch Week, More Food Blogger Recipes | Savory and Sweet Eats — May 9, 2013
  11. Brunch Week: Chocolate Almond Muffins — May 9, 2013

Leave a Comment

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my slow cooker ecookbook as a free thank you gift.