Can I make these ahead of time?

Yes. These cups are perfect for meal prep. Make a batch and store them in the freezer for quick snacks during the week.

Can I use flavored yogurt?

Yes. Vanilla, strawberry, or honey flavored yogurt works well and adds additional sweetness.

Do the granola cups get soggy?

No. Baking the granola first creates a crisp shell that holds the yogurt well.

Can I skip baking the granola?

Baking is recommended because it helps the cups hold their shape and creates the crunchy texture.

What berries work best?

Strawberries, blueberries, raspberries, and blackberries all work well. A mix provides the best color and flavor.

Frozen Yogurt Granola Cups with Berries

Description

Frozen Yogurt Granola Cups with Berries are a crunchy, creamy, refreshing treat made with baked granola cups, thick Greek yogurt, and fresh mixed berries. They are perfect for breakfast meal prep, healthy snacking, brunch platters, or a light summer dessert.

Ingredients

Scale

2 cups granola (180 g)

1/4 cup honey or maple syrup (85 g)

2 tablespoons melted coconut oil (28 g)

1 teaspoon vanilla extract (5 ml)

2 cups thick Greek yogurt (480 g)

1 to 1 1/2 cups mixed fresh berries, such as strawberries, blueberries, and raspberries (150 to 220 g)

1 tablespoon chia seeds, optional (12 g)

2 tablespoons shredded coconut, optional (10 g)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 12 cup muffin pan or use silicone muffin liners.

2. In a large bowl, mix the granola, honey or maple syrup, melted coconut oil, and vanilla extract until evenly coated.

3. Divide the granola mixture among the muffin cups and press firmly into the bottoms and up the sides to form cup shapes.

4. Bake for 8 to 10 minutes, or until lightly golden and set.

5. Cool the granola cups in the pan for 15 minutes, then carefully remove and let them cool completely.

6. Spoon the Greek yogurt evenly into each cooled granola cup.

7. Top with mixed berries and sprinkle with chia seeds or shredded coconut if using.

8. Place the filled cups on a tray and freeze for 2 to 3 hours, or until firm.

9. Let the cups sit at room temperature for 5 minutes before serving for the best texture.

Notes

Use thick Greek yogurt for the creamiest texture and to prevent the filling from becoming icy.

Press the granola mixture very firmly into the muffin pan so the cups hold their shape after baking.

Silicone muffin pans or liners make removal much easier.

You can use maple syrup and dairy free yogurt for a plant based variation.

Store the cups in an airtight container in the freezer for up to 1 month with parchment between layers.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baked and Frozen
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 165
Sugar: 11 g
Sodium: 55 mg
Fat: 7 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 4 mg