This frozen treat is refreshing, healthy, and full of flavor! The peanut butter oat base adds a bit of salty flavor to this sweet treat. The greek yogurt and raspberry topping gives you protein, fiber, and lots of spring and summer flavor! Give these a try and don’t forget to leave review.
What ingredients do I need to make this recipe?
- Raspberries
- Raspberry greek yogurt
- Natural peanut butter
- Old-fashioned rolled oats
What supplies do I need to make this recipe?
- Muffin/cupcake tin
- Cupcake liners
Do I have to use raspberries?
Nope! You could definitely switch this up with blackberries as well. I prefer raspberries for this recipe because the tartness of the fresh berries compliments the sweetness of the yogurt, but it’s up to you!
Can I use non-Greek yogurt?
I never have, but I’m sure you can! The only things about the instructions you would need to change is freezing the recipe for about 30 minutes before adding the fresh berries, because non-greek yogurt is a lot less thick and the berries will sink.
How do I store these?
Store these yogurt cups in a sealed container in the freezer.
Raspberry Yogurt Cups
Ingredients
- 2 cups raspberries fresh or frozen, if using frozen thaw first
- 2 cups raspberry yogurt
- 1 cup creamy natural peanut butter
- 1 cup old-fashioned rolled oats
Instructions
- Line a muffin tin with cupcake liners.
- Mix together the oats and peanut butter until oats are evenly distributed throughout peanut butter
- With the back of a fork, crush the raspberries.
- Evenly distribute the peanut butter mixture in the cupcake liners. Spread the mixture so it is flat at the bottom of the cupcake liner.
- Evenly distribute the yogurt in each liner on top of the peanut butter mixture. Smooth out the yogurt so it is flat.
- Gently distribute the crushed raspberries on top of the yogurt.
- Put in the freezer for a minimum of 4 hours, then remove and enjoy!
- Store in the freezer.
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