Blueberries, lemon zest and shredded coconut for garnish
Preheat oven to 350 degrees F. Spray 8 cups on a muffin tin with cooking spray. Set aside.
In a bowl, add together rolled oats, almonds, walnuts, honey and sea salt. Mix until well combined. Spoon mixture evenly into 8 muffin cups, pressing down and up the sides. Bake for 10 minutes or until edges are browned. Cool completely.
In the meantime, add cashew butter, dates, and vanilla creamer to a food processor. Pulse until smooth.
Carefully run a knife around edges to loosen granola cups and remove from pan. Top the granola cups with the cashew butter filling, blueberries, lemon zest and shredded coconut. Enjoy!