Frozen Yogurt Granola Cups

Frozen Yogurt Granola Cups are my answer to healthy desserts that feel special but are easy enough to whip up on a weeknight. These sweet and cool treats combine creamy Greek yogurt, a honey-kissed crunchy granola base, and fresh berries for a dessert with both texture and flavor. They satisfy my cravings for something cold and sweet without leaving me feeling heavy or sluggish.

I made these for my kids' sleepover last summer and woke up to find the freezer empty but for a scattering of berry seeds. Now I double the batch every time company comes over.

Gather Your Ingredients

• Oats: adds crunch and helps create a sturdy base for each cup Opt for old-fashioned rolled oats for best results
• Cinnamon: lends subtle warmth and aroma Use fresh ground for best flavor
• Almond butter: acts as a binder and adds protein Look for unsweetened smooth almond butter with no added oils
• Honey: provides sweetness and helps the granola stick together Choose pure honey for clean flavor
• Vanilla extract: boosts sweetness and rounds out flavors Real vanilla makes a big difference
• Greek yogurt: forms the creamy center Go for full-fat or low-fat depending on your preference and check for no added sugar if you like things less sweet
• Berries of choice: adds color nutrients and tartness Blueberries raspberries and sliced strawberries all shine here Pick firm ripe berries for best texture

How to Make It

Make the Granola Dough:

Mix the oats cinnamon almond butter honey and vanilla extract together thoroughly in a medium bowl Use a sturdy spoon or your clean hands to work the mixture until you see no dry spots and it holds together If the mixture feels crumbly add an extra spoonful of almond butter or honey until it presses into a dough

Prepare Muffin Cups:

Line a muffin pan with paper or silicone liners Drop a generous tablespoon of the granola mixture into each liner Press down firmly using your fingertips or the bottom of a small glass until you have a compact even base This helps keep the cup from crumbling after freezing

Fill with Yogurt:

Spoon Greek yogurt into each muffin cup on top of the granola base Aim to fill each about three quarters full so there is space for the toppings Smooth the surface gently using the back of your spoon for a neat look

Top with Berries and Extras:

Scatter fresh berries over the yogurt in each cup Add a sprinkle of any leftover granola for an extra crunch Feel free to press the berries into the yogurt slightly so they freeze in place

Freeze Until Firm:

Place the muffin pan in the freezer for at least four hours or until the cups are completely solid For best results leave them overnight If you are in a rush two hours may be enough for smaller cups but they will be softer

Serve and Enjoy:

Let the cups sit at room temperature for five to ten minutes before serving so they are easy to remove from the liners and not too hard to eat Enjoy right away for optimal creaminess and crunch

Almond butter is hands-down my favorite part of these cups I once tried them with peanut butter for a school event and while tasty I kept coming back to the rich subtle nutty flavor of almond butter. My daughter loves swirling in a little extra honey into the yogurt layer for a hint of sweetness in every bite.

Flavor Boosters

You can use any nut or seed butter if you are allergic to almonds Sunflower seed butter works well for a nut-free version and has a mild flavor. Any kind of yogurt works From coconut milk yogurt for dairy free folks to honey or berry flavored yogurts for extra zip. For sweetener agave nectar or maple syrup both substitute perfectly for honey.

Serving Suggestions

Try layering the cups with a spoonful of fruity jam under the yogurt for a surprise or add a sprinkle of mini chocolate chips before freezing for a treat. Pair these with morning coffee or serve at brunch as a beautiful chilled side. To make them even prettier drizzle with a little more honey before serving or dust with powdered cinnamon.

Creative Twists

In spring and summer use fresh berries stone fruit or even diced mango. During fall apples or pears tossed in cinnamon can be substituted for berries. In winter try thawed frozen berries or a swirl of cranberry sauce for a festive twist.

Friends ask me for this recipe every time I bring them to picnics or potlucks I once made a batch for a teacher appreciation breakfast and the staff raved about the fresh taste compared to store bought granola bars My mom even requested the recipe for her book club and told me everyone there begged for the secret.

Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used. For a thicker texture, strain the yogurt or mix in a little extra almond butter for stability.

→ How long should the cups freeze before serving?

Let the cups freeze for at least 4 hours to set fully. Allow them to thaw for a few minutes before eating for the best texture.

→ Which berries work best as a topping?

Any fresh or frozen berries, such as strawberries, blueberries, raspberries, or blackberries, pair well with these cups.

→ Is it possible to make these vegan?

Swap the Greek yogurt with plant-based yogurt and substitute honey with maple syrup or agave for a vegan version.

→ How should I store leftover granola cups?

Keep the cups in an airtight container in the freezer. They last up to two weeks and are best enjoyed straight from the freezer.