1 cup oats ¼ cup chopped almonds ¼ cup sun flower seeds 1 tablespoon flax seeds (optional) 1 cup puffed cereal ⅓ cup dried cranberries ¼ cup almond butter or peanut butter 1 tablespoon brown or regular sugar ½ cup honey ½ teaspoon vanilla extract yogurt berries
Place oats, almonds, sun flower seeds and flax seeds on foil lined cookie tray and bake for 10 minutes at 350 F. Toss mixture half way through. In small sauce pan, on medium heat, mix together almond/peanut butter, sugar, honey and vanilla until smooth, 3 minutes or so. Turn off heat. Remove oat mixture from oven and mix cereal and cranberries all together on the tray. Immediately pour oat mixture into peanut butter mixture and stir until coated thoroughly. Spray muffin tin with cooking spray (or use cupcake liners). Fill tin with mixture and press down with back of spoon to make cup. Refrigerate for 30 minutes. Remove from muffin tin. Add yogurt and top with fruit.