Yield: About 12 regular sized cups or 24 to 30 Mini Cups
4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries
To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.
Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.
In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.
Pour the liquid over the dry ingredients and stir until completely coated.
Place the mixture into the fridge for about 30 minutes to cool.
When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.
Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.
Let cool completely before removing from the tin
Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.