Can you eat frozen yogurt cups?

Absolutely. They’re designed to be enjoyed straight from the freezer. Just give them a minute or two to soften slightly.

How long should I freeze yogurt to make frozen yogurt?

For these cups, 2–3 hours is enough. For a scoopable frozen yogurt, you might need 4–6 hours.

Press granola into muffin cups, top with yogurt, add toppings, and freeze until firm. That’s it.

Small portions like these typically freeze in 2–3 hours, depending on your freezer’s temperature.

Frozen Yogurt Granola Cups are creamy, crunchy, and lightly sweet. Prep in minutes, then freeze for a refreshing dessert or snack.

Scale

2 cups crunchy granola

2 tbsp melted coconut oil or melted butter

2 tbsp honey or maple syrup

2 cups plain or vanilla Greek yogurt

1 tsp vanilla extract

1 to 2 tbsp honey, to taste

1½ cups mixed berries, chopped if large

2 tbsp mini chocolate chips, optional

12 paper or silicone muffin liners

Cook Mode Prevent your screen from going dark

1. Line a 12 cup muffin tin with liners.

2. Stir granola, melted coconut oil, and honey together until evenly coated.

3. Divide the granola mixture among cups, about 2 tbsp each, and press down firmly to form a base.

4. Freeze bases for 10 minutes to set.

5. Whisk yogurt, vanilla, and honey until smooth and creamy.

6. Spoon yogurt over each base, filling almost to the top, and tap the tin to level.

7. Top with berries and a few chocolate chips.

8. Freeze until firm, 2 to 3 hours.

9. Gently loosen each cup and lift out by the liner.

10. Let sit 2 to 5 minutes before serving for the best creamy texture.

Use silicone liners for the easiest release.

For dairy free cups, use coconut yogurt.

Press the granola very firmly so the base holds together.

Store in an airtight container up to 1 month; place parchment between layers.

Let cups soften a minute or two before biting for a creamy feel.