Vegan Granola Cups with Fruit and Lemon Filling

Gluten-free and vegan granola cups are filled with a zesty and bright lemon coconut yogurt filling and topped with fresh fruit and berries.

Three vegan granola cups filled with yogurt, raspberries, blueberries and plums with fresh fruit and lemons in the background.

Hello from San Diego! Michael and I decided to take a nice little vacation to California for the week to get out of the Chicago cold. I’m currently looking over the harbor and breathing in the fresh air that San Diego brings.

We’re about to head out to a vegan cafe for some gluten-free vegan pancakes. I honestly can’t believe I got Michael to agree to go to a vegan cafe with me since I think he truly believes that every meal needs to have meat in it. But I promised him if he was still hungry after we could get him more food. Then we’re off to the San Diego Zoo and dinner later with my cousin Danny who lives nearby.

Mini granola cups on a plate filled with yogurt and fresh fruit with a muffin tin filled with granola cups in the background and a bowl of vegan yogurt.

I’ll have more updates on our trip and where we ate later, but for now I’m sharing these vegan granola cups filled with fresh fruit and a lemon coconut “faux-gurt” filling. These granola cups are super adaptable which is what I think makes them great.

You could fill them with store bought yogurt or even a chocolate mousse and any fruit you have on hand. I went ahead and made a lemon coconut filling which I then dubbed faux-gurt because that’s what it tasted like! A delicious, lemony yogurt.

I also ended up eating leftovers the rest of the week just like I would yogurt. But if you’re short on time or don’t need to eat dairy-free, by all means pick up some regular yogurt and maybe add some lemon juice and lemon zest to it.

A hand holding a vegan granola cup filled with yogurt, blueberries, raspberries and plums.

I adore how these turned out and I think they are perfect for a brunch get together, especially for Easter. You can make the granola cups themselves and then assemble the rest right before serving. Or you could even do them as a brunch bar and have different types of yogurts out with an assortment of fruit for topping which would be really fun!

What’s on your menu for brunch this weekend ?

More Gluten-Free Granola Recipes You’ll Love for Breakfast!

Vegan Granola Cups with Fruit and Lemon Filling

Gluten-free and vegan granola cups are filled with a zesty and bright lemon coconut yogurt filling and topped with fresh fruit and berries.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 cups
Calories: 91kcal
Author: Megan


For the Granola Cups:

  • 2 cups gluten-free certified oats (or 1 cup rolled oats if not gluten-free)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup dried cranberries (I use low sugar)
  • 2 tsp ground cinnamon
  • 2 tsp vanilla (gluten-free)
  • 1/4 cup pure maple syrup
  • 1/2 cup unsweetened apple sauce
  • 2 tbsp chia seeds


  • 2 cups vanilla coconut yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tsp lemon zest

For Assembly

  • fresh berries like strawberries (blueberries, raspberries)
  • fresh fruit like apricots (peaches, bananas)


  • Preheat oven to 350F.
  • In a bowl, mix together oats, coconut, dried cranberries, cinnamon, vanilla, maple syrup, applesauce and chia seeds until the oats are moistened and everything sticks together. If it's not sticking together, you can add more sweetener or you can put it in the refrigerator for about 20 minutes until its cold and it should be easier to mold.
  • Spoon oat mixture into 18 muffin cups (without liner). Make a well with the back of your spoon so that the filling has some place to go. Bake at 350F for 10-15 minutes, until golden brown. Set aside to cool.
  • To make the filling, combine coconut yogurt, lemon juice and lemon zest. Stir until combined. Refrigerate until ready to use.
  • To assemble, spoon the yogurt into each of the granola cups. Top with a few pieces of fresh fruit.


*You can make the granola cups and the filling ahead of time and just assemble right before serving to cut down time.
**Filling will need to be cooled completely in the refrigerator for at least an hour before serving.
***You can use store-bought yogurt instead of the filling. Just add lemon juice and lemon zest to the yogurt for a fresh flavor.


Calories: 91kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 70mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 0.6mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. 5 stars
    Made these last night and they turned out more awesome then I imagined! First time trying one of your recipes and so excited to try more!
    My my husband isn’t a lemon fan so asked if it could have vanilla “fauxgurt” instead but died for the granola cup! If I left the lemon out, do you think it would taste like vanilla yogurt or would you recommend adding anything else?
    Also, if I made the granola cups and filling ahead and assembled them right before serving as you mentioned, do you think I should refrigerate the granola cups as well? Hoping to serve these at a brunch baby shower I’m hosting:)
    Thank you!