Kids will love this healthy breakfast riff on a classic sundae. We replace the ice cream with good-for-you Greek yogurt topped with fresh berries and a few chocolate chips; it's all served in an edible granola bowl for extra fun.
Preheat oven to 350 degrees F. Coat a jumbo muffin pan with cooking spray.
Thoroughly stir oats, almond butter, 2 tablespoons honey (or maple syrup), egg white, cinnamon and salt together in a medium bowl. Using wet fingers, press about 1/4 cup of the oat mixture into each muffin cup, covering the bottoms and halfway up the sides. Bake until browned on the edges, 12 to 17 minutes. Cool in the muffin pan for 10 minutes, then remove to a rack to cool completely.
Meanwhile, stir yogurt and the remaining 1 tablespoon honey (or maple syrup) together in a medium bowl. Spoon 1/4 cup of the yogurt mixture into each granola cup. Slice a strawberry over each granola cup and sprinkle with 1 teaspoon chocolate chips.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: Prepare through Step 2 and store in an airtight container at room temperature for up to 2 days.
1 1/2 fat, 1 starch, 1/2 other carbohydrate, 1/2 reduced-fat dairy