Mix the oats, chia seeds, cashew pieces, salt, cardamom, cinnamon together.

Heat the coconut oil and honey until just melted (not too hot as this will cook the egg white) and add to the dry ingredients. 

Also add in the vanilla.

Break the egg and separate the yolk from the white – set it aside for later if needed. Then, beat the egg white and add 1 tbsp of the egg white to this mixture. (You can use the rest and yolk to make scrambled eggs or as part of an omelette. )

Mix all the ingredients well.

Spray a 6-tin muffin can with cooking oil spray

TIP – cut off small pieces of parchment paper to line the bottom of the muffin cups, this makes it easy to get the granola cups out when they are done baking.

Then divide between 6 medium muffin cups and smoosh them into the bottom.

Bake at 375 degrees for 15 minutes.

Remove from oven and let cool.

Spoon a generous amount of FAGE Total Split Cup Greek Yogurt and the fruit topping into the granola cups. Top with fresh or frozen fruit and enjoy!