Description
These Frozen Yogurt Granola Cups are a delicious and refreshing treat perfect for a healthy snack or breakfast. Combining a crunchy, cinnamon-spiced granola base with creamy Greek yogurt and fresh berries, this no-bake recipe is easy to prepare and freeze for a cool, satisfying indulgence that balances sweetness and texture perfectly.
Ingredients
Scale
Granola Base
- 3/4 cup oats
- 1/2 tsp cinnamon
- 1/4 cup almond butter
- 3-4 tbsp honey (adjust to desired sweetness)
- 1 tsp vanilla extract
Filling and Topping
- 1 1/2 cups Greek yogurt
- Berries of choice to top (such as blueberries, strawberries, or raspberries)
Instructions
- Prepare the granola dough: In a bowl, combine the oats, cinnamon, almond butter, honey, and vanilla extract. Mix thoroughly until you form a sticky dough. If the mixture feels dry, add a little more almond butter and honey to achieve a consistency that holds together well.
- Form the granola cups: Line a muffin pan with muffin liners. Take portions of the granola dough and press them firmly into the bottom of each muffin liner, creating a sturdy base layer for the cups.
- Add yogurt and toppings: Spoon a generous amount of Greek yogurt into each granola base. Top each cup with fresh berries, and optionally sprinkle any leftover granola dough on top to add extra texture and crunch.
- Freeze to set: Place the muffin pan in the freezer for at least 4 hours, or until the cups are completely firm and set.
- Serve: Remove the frozen yogurt granola cups from the freezer and allow them to thaw slightly for a couple of minutes to soften before enjoying this cool, tasty treat.
Notes
- You can substitute almond butter with peanut butter or any nut butter of your choice.
- Adjust the amount of honey to control sweetness according to your preference.
- Use any berries you like or a mixed berry medley for more flavor complexity.
- These cups can be stored in the freezer for up to one week.
- To ease removal from muffin liners, briefly run warm water over the outside of the pan or let cups thaw slightly.
