I love a snack that feels indulgent but is actually good for you — these frozen yogurt granola cups hit that balance every time. They’re crunchy, creamy, and ready in under an hour, and if you enjoy layered yogurt treats you might also like my yogurt fruit granola bowl for another quick option.
Why Make This Recipe
- Crunchy granola paired with tangy Greek yogurt makes each bite satisfying and filling.
- High in protein and fiber when you use Greek yogurt and whole-grain granola.
- No-bake, freezer-ready convenience — perfect for batch prepping lunches or healthy snacks.
- Kid-friendly and easy to customize with seasonal fruit or chocolate.
- Personal insight: I love this recipe because it’s a simple assembly that produces a dessert-like snack without turning on the oven; it’s my go-to when I need something quick and wholesome, and it pairs well with treats like chocolate strawberry frozen yogurt bites for a party board.
Recipe Overview
- Prep time: 15 minutes
- Freeze/set time: 45–60 minutes
- Total time: 1 hour (active: 15 minutes)
- Servings: 12 muffin-size cups
- Difficulty: Easy
- Method: No-bake assembly and freezing in a 12-cup muffin tin (use silicone liners or paper cups).
My Experience Making This Recipe
I tested this recipe multiple times to get the granola binding and yogurt texture right. Straining the yogurt and pressing the granola firmly made the difference between crumbly cups and sturdy shells.
How to Make Irresistible & Healthy Frozen Yogurt Granola Cups
Start by melting 3 tablespoons of coconut oil (or unsalted butter) and mixing it into 2 cups of your favorite granola with 1 tablespoon maple syrup to create a cohesive crust. Press about 2 tablespoons of the granola mixture into each muffin cup to form a cup shape, then bake? — no, chill: place the tin in the freezer for 10–15 minutes to set the shells. Meanwhile, mix 2 cups of thick Greek yogurt with 1–2 tablespoons honey and 1 teaspoon vanilla; for thicker filling, strain yogurt through cheesecloth for 30–60 minutes. Spoon or pipe the yogurt into the chilled granola cups, top with berries or chopped nuts, and freeze for 30–45 minutes until firm; for more no-bake inspiration and similar assembly techniques, see my cookie butter cheesecake cups.
Expert Tips for Success
- Use Greek yogurt (full-fat or 2%) for structure; if too thin, strain it 30–60 minutes over a bowl to thicken.
- Choose a granola with larger clusters or pulse in a food processor briefly to get chunkier pieces that press together well.
- Press granola firmly into the tin using the back of a measuring spoon or a small glass for even, compact cups.
- Freeze on a flat tray; once set, transfer cups to an airtight container with parchment layers to avoid sticking — for other no-bake binding tips see these no-bake coconut pecan praline cookies.
- Use silicone muffin liners or lightly oil a metal tin to make unmolding easy.
How to Serve Irresistible & Healthy Frozen Yogurt Granola Cups
- Serve straight from the freezer for a firmer, ice-cream-like bite or allow to sit 5–10 minutes at room temperature for a softer texture.
- Top with fresh berries, a drizzle of honey or melted dark chocolate, and a sprinkle of toasted coconut.
- Arrange them on a dessert platter with other small bites like healthy almond joys no-bake treats for an impressive, easy party display.
- Pack one in a lunchbox with an ice pack for a chilled afternoon snack.
Storage and Reheating Guide
Store frozen yogurt granola cups upright in a single layer in an airtight container with parchment between layers to prevent sticking. Kept in the freezer at 0°F (-18°C), they stay best for up to 2 months. To serve, transfer to the refrigerator for 15–20 minutes or let sit at room temperature for 5–10 minutes; avoid microwaving as it will melt the texture and make the granola soggy.
Recipe Variations
- Gluten-free: use certified gluten-free granola.
- Dairy-free / vegan: swap Greek yogurt for full-fat coconut yogurt and use maple syrup instead of honey.
- Chocolate lovers: stir 2 tablespoons cocoa powder into the yogurt or add a dark chocolate drizzle before serving.
- Fruit compote filling: replace half the yogurt with a thick berry compote for jammy centers.
Nutritional Highlights
- Protein: Greek yogurt provides 10–12 g protein per serving (depending on portion).
- Fiber: whole-grain granola and fruit add fiber to help keep you full.
- Allergens: contains dairy (yogurt), may contain gluten and tree nuts depending on granola — always check labels and declare allergens for guests. Portion guidance: one muffin-size cup is a reasonable single snack portion.
Troubleshooting Common Issues
- Cups too crumbly: press granola more firmly and add an extra 1–2 teaspoons melted coconut oil or chilling time before filling.
- Yogurt leaking or watery: use thicker yogurt or strain it; fill cups and freeze immediately to prevent separation.
- Cups sticking in the tin: use silicone liners or spray the tin lightly with neutral oil; warm the bottom of the tin briefly on the counter to release stubborn cups.
Frequently Asked Questions
Q: Can I make these ahead for a week of snacks?
A: Yes — store them frozen in an airtight container for up to 2 months; pull a few into the fridge the night before or sit at room temperature 10–15 minutes before serving.
Q: Will regular yogurt work instead of Greek yogurt?
A: Regular yogurt is thinner and can make cups soggy; if you only have regular yogurt, strain it through cheesecloth for 30–60 minutes to thicken and remove excess whey.
Q: How do I get the granola to stick together without coconut oil or butter?
A: Use a sticky binder like 1–2 tablespoons of honey or maple syrup and press very firmly; granolas with nut butter or dates naturally bind better.
Q: Can I substitute the granola for a different crust?
A: Yes — crushed graham crackers or oats mixed with a little melted butter or coconut oil will work, but texture and flavor will change slightly; adjust the binder so the shells hold their shape.