Yogurt Granola Cups
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These yogurt granola cups are the cutest little snack! They are easy to make with wholesome oats, fresh fruit, and then filled with your favorite yogurt.
Yogurt Filled Granola Cups with Berries
If you’re looking for a fun and healthy breakfast or snack, these yogurt granola cups check all the boxes. They’re made with just a few simple ingredients like oats, banana, and honey, then filled with creamy yogurt and topped with fresh fruit.
Customize them with your favorite yogurt and seasonal berries for a treat that’s naturally sweet and full of texture. If you love this combination, another favorite is my berry frozen yogurt bites!
Why You’ll Love Them
- Naturally sweetened with no refined sugar
- Kid-friendly, portable, and great for meal prep
Ingredients You’ll Need
Find the full printable recipe below.
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- Rolled oats: Use old-fashioned oats for structure in the cups.
- Banana: Works as a natural binder and sweetener.
- Raw honey: Brings flavor and helps the cups hold their shape.
- Yogurt: I used vanilla, but Greek or dairy-free yogurt also work well.
- Berries: Strawberries and blueberries are what I used, but any fresh fruit is great.
How to Make Yogurt Granola Cups
Start by mashing a ripe banana in a medium mixing bowl until smooth. This will act as the natural sweetener and binder.
Once mashed, stir in the rolled oats and honey. Mix everything together until the oats are evenly coated and the mixture holds together.
Scoop the mixture into six muffin tin cups. Use the back of a spoon to press it down firmly into the bottom and up the sides. You want to create a cup shape that can hold the yogurt later, so press it in tightly.
Next, place the muffin tin in the freezer for about 30 minutes. This helps the cups firm up and keep their shape while baking.
Preheat your oven to 350°F. Transfer the muffin tin directly from the freezer to the oven and bake for 30 minutes, or until the edges look golden and the cups feel set. Let them cool in the pan for at least 10 minutes before removing.
Once the cups are completely cool, gently pop them out of the tin. Spoon in your favorite yogurt and top with fresh strawberries, blueberries, or any berries you like. Serve right away, or chill until ready to eat.
Tips for Success
- Use a silicone muffin pan or line the tin to make removal easier.
- Press the mixture firmly so the cups don’t fall apart after baking.
- Bake the cups ahead of time and fill just before serving to keep them crisp.
Variations
- Add cinnamon or vanilla to the oat mixture for extra flavor.
- Stir chia seeds or flaxseeds into the base for more fiber.
- Switch up the toppings with seasonal fruit like mango, kiwi, or pomegranate.
More Breakfast Recipes
Yogurt Granola Cups
Ingredients
- 1 1/2 cups rolled oats
- 1 banana , mashed
- 1 cup yogurt , I used vanilla
- 1/4 cup honey
- strawberries , sliced
- blueberries
Instructions
- Mix the granola base. In a medium bowl, mash the banana with a fork until smooth. Stir in the rolled oats and honey until everything is evenly coated and combined.
- Form the cups. Divide the mixture evenly into 6 muffin tin cavities. Use the back of a spoon to firmly press the mixture into the bottom and up the sides to form little cups.
- Chill to set. Place the muffin tin in the freezer for 30 minutes to help the cups hold their shape.
- Bake until golden. Preheat your oven to 350°F. Transfer the muffin tin straight from the freezer to the oven and bake for about 30 minutes, or until the cups are golden and feel firm. Let them cool in the pan for at least 10 minutes.
- Fill and serve. Once cooled, carefully remove the granola cups from the pan. Spoon your favorite yogurt into each one, then top with fresh strawberries, blueberries, or any berries you like. Serve right away!
Notes
FAQs
Yes! Swap the honey for maple syrup and use plant-based yogurt.
Yes, it isn’t tested but you could try 1/2 cup applesauce.
No, use old-fashioned rolled oats, steel-cut oats won’t soften properly. While we are the subject quick oats will be too soft as well!
Refrigerate them separately in airtight containers for 4-5 days. If you need to freeze, only freeze the unfilled granola cups, not the cups after they are filled.
