Easy Granola Yogurt Cups
A simple and healthy breakfast, these Easy Granola Yogurt Cups are made with a 3-ingredient base, filled with yogurt, and topped with fruit. Perfect for grab & go!
These Easy Granola Yogurt Cups are essentially a yogurt bowl but in a cute grab & go form. So whether you’re running out the door in the morning, or looking for a sweet snack, this recipe is for you!
Also, picture these at a brunch? So cute!
Fill these granola cups with all your favorite toppings. I like to fill mine with non-dairy yogurt and top it off with fresh fruit for a light and sweet breakfast or snack option. Sometimes I even like to add almond butter, chocolate chips and shredded coconut for a more satiating option. Whatever you choose, it’s sure to be delicious.
Why You’ll Love These Granola Yogurt Cups
- Ready in 20 minutes – bake the granola cups in the oven for 15 minutes, then fill, top and enjoy!
- Made with simple, healthy ingredients – the base is made with just 3 ingredients: oats for fiber and heart health, peanut butter for protein, and maple syrup for natural sweetness (plus some optional spices to add flavor enhancement). Filled with yogurt and topped with fresh fruit. A wholesome breakfast indeed!
- Grab & go – for those mornings when you’re rushing out the door but want a healthy breakfast, these are your best friend.
Ingredients To Make Granola Yogurt Cups
- Rolled Oats – rolled oats work best in this recipe.
- Peanut Butter – to hold the granola cups together. Feel free to substitute for another nut/seed butter if you’re allergic to peanut butter, such as almond butter, hazelnut butter, cashew butter or sunflower seed butter.
- Maple Syrup – to add natural sweetness.
- Vanilla Extract – just a little bit to bring out the flavors (optional but recommended).
- Cinnamon – just a little bit to add some flavor (optional but recommended).
- Yogurt – use your favorite yogurt to fill the granola cups. I use non-dairy yogurt. My favorite is Forager Project cashew milk yogurt.
- Fresh Fruit – I topped my yogurt cups with blackberries, strawberries, kiwi and blueberries.
How To Make Granola Yogurt Cups
- Preheat the oven to 350F and grease a muffin pan with coconut oil.
- Mix together the oats, peanut butter, maple syrup, salt, vanilla extract, and cinnamon (if using) until a sticky mixture forms.
- Equally divide this mixture between the greased muffin pan, then make a well in the center of each muffin tin using your fingers or the back of a tablespoon.
- Bake for 12-15 minutes, or until they start to turn golden brown. Let them cool in the muffin pan for 5 minutes, then use a knife to remove them from the pan. Set them on a wire rack to continue cooling.
- Add your favorite yogurt into each granola cup, then top with fruit and other desired toppings.
PRO-TIP: Add the yogurt into the cups just when you’re about to eat them, otherwise, as the yogurt sits in them, it will make the granola cups soften.
Topping Ideas
I like to top these granola cups with a variety of mixed berries and a sprinkle of chia seeds for extra nutrients. Other topping ideas include shredded coconut, chocolate chips, or adding a drizzle of your favorite nut butter.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Granola Yogurt Cups
Ingredients
- 1 ½ cups rolled oats
- ½ cup peanut butter, runny consistency
- ⅓ cup maple syrup
- ½ tsp vanilla extract, optional but recommended
- ½ tsp cinnamon, optional but recommended
- pinch salt, optional but recommended
- yogurt, for topping
- fresh fruit, for topping
- chia seeds, for topping
Instructions
- Preheat the oven to 350ºF and grease 6 cavities of a muffin pan with coconut oil.
- Add the rolled oats, peanut butter, maple syrup, vanilla extract, cinnamon and salt to a bowl and mix until combined.
- Equally divide the mixture in the greased muffin pan, then make a well in the center of each cup using your fingers or the back of a tablespoon.
- Bake for 12-15 minutes, or until they start to turn golden brown. Let them cool in the muffin pan for 15 minutes, then use a knife to remove them from the pan. Set them on a wire rack to continue cooling.
- Now, it's time to assemble! Add your favorite yogurt into each granola cup, then top with fruit, chia seeds and other desired toppings.
They taste very good. They did not stick together for me. They were crumbly and did not come out of the muffin tin intact. 🙁 I’m glad I tried them ahead of time before making them for a baby shower this weekend.
Hi Jennifer, I’m sorry to hear that! What type of peanut butter did you use? It should be runny in consistency in order to hold and bind the ingredients together. I use the Kirkland brand peanut butter.
Hey Megan thank you for your reply. I used skippy. I might try it again if I ever get the kirkland brand. 🙂
Skippy does tend to be a lot thicker, so that could be why it didn’t hold together. I definitely recommend using an all-natural peanut butter with a runny consistency since it helps bind the oats together. Keep me posted if you give it another try!
These fall apart and do not hold shape and yes I followed recipe exactly. I even put them in the freezer hoping that would help. I wasted expensive ingredients
Hi Sue, I’m so sorry to hear that! What type of peanut butter did you use? It should be runny in consistency in order to hold and bind the ingredients together.
Can you use a substitution for the peanut butter?
Yes! Any other nut/seed butter should work (almond butter, cashew butter, sunflower seed butter)
Hi can’t wait to make these perfect little gems. Sorry if you’ve said this but is it normal size muffin tins or mini?
Hi Cherie, I use a regular size muffin pan. Excited for you to try them!
What’s the serving size?
Hi Keila, this recipe yields 6 granola cups (the top of the recipe card lists the serving size). Enjoy!
Hi could you freeze these?
Hi, yes you can freeze the granola cups (without the yogurt). When ready to enjoy, let them thaw, then fill with fresh yogurt and other desired toppings 😊