These Frozen Yogurt Granola Cups are a refreshing little treat made with a chewy banana-oat base, creamy vanilla yogurt filling, and plenty of colorful fresh fruit. Think of them as a cross between a frozen yogurt parfait and a mini no-bake breakfast cup.

The naturally sweet banana, oats, peanut butter, and maple syrup create an easy granola-style crust without baking. A little vanilla protein powder gives the yogurt layer extra body, while strawberries, blueberries, mango, and kiwi make every cup bright and summery.

Make a batch ahead and keep them in the freezer for an easy breakfast, afternoon snack, post-workout bite, or healthier frozen dessert.

Ingredients

Granola Base

1 large very ripe banana
1 cup (90g) old-fashioned rolled oats
⅓ cup (85g) creamy natural peanut butter
1–2 tablespoons pure maple syrup, to taste
Pinch of salt

Creamy Yogurt Filling

2 cups (about 480g) thick vegan yogurt
1 scoop vanilla vegan protein powder
1–2 tablespoons pure maple syrup, optional
1 teaspoon pure vanilla extract, optional

Fruit Topping

Fresh strawberries, diced or thinly sliced
Fresh blueberries
Fresh mango, diced
Kiwi, peeled and diced
Extra granola, optional

How to Make Frozen Yogurt Cups

Step 1 – Prepare the Muffin Pan

Line a standard 12-cup muffin pan with 10 paper or silicone muffin liners.

Silicone liners are particularly convenient for frozen treats because the cups release easily once frozen.

Step 2 – Mash the Banana

Place the ripe banana in a medium mixing bowl.

Mash thoroughly with a fork until mostly smooth.

A heavily spotted banana works especially well because it adds natural sweetness and helps bind the oats.

Step 3 – Make the Granola Mixture

Add the rolled oats, peanut butter, maple syrup, and salt.

Stir until everything is thoroughly combined.

The mixture should be moist, sticky, and easy to press together.

Taste and add the second tablespoon of maple syrup if you'd like a sweeter base.

Step 4 – Make the Granola Bases

Reserve approximately ¼ cup of the mixture if you'd like crispy granola for the topping.

Divide the remaining mixture evenly among approximately 10 muffin cups.

Use the back of a spoon or your fingertips to press each portion firmly into an even layer across the bottom.

For a slightly more cup-like appearance, press the mixture just slightly up the sides.

Make the Creamy Yogurt Filling

Add the vegan yogurt and vanilla protein powder to a mixing bowl.

Add maple syrup and vanilla, if using.

Whisk until completely smooth.

Taste before adding all the maple syrup. Some vanilla protein powders and flavored yogurts are already fairly sweet.

The finished mixture should be thick and creamy rather than runny.

Fill the Cups

Divide the yogurt mixture evenly among the granola bases.

You'll need approximately 3 tablespoons per cup, depending on the size of your muffin liners.

Smooth the tops gently with a spoon.

Add the Fresh Fruit

Top each cup with a colorful combination of:

Strawberry
Blueberry
Mango
Kiwi

Press the fruit very gently into the yogurt so it stays attached after freezing.

Keep the fruit pieces relatively small so the frozen cups remain easy to eat.

Optional Crispy Granola Topping

Take the granola mixture you reserved earlier and crumble it into a dry nonstick skillet.

Cook over medium-low heat, stirring frequently, until lightly toasted and slightly crisp.

Let it cool completely.

Sprinkle the cooled granola over the yogurt cups before freezing.

This little extra step gives the finished cups a nice contrast between creamy frozen yogurt, juicy fruit, and toasted oat clusters.

Freeze

Transfer the muffin pan to the freezer.

Freeze for at least 3–4 hours, or until completely firm.

For the easiest make-ahead option, freeze overnight.

Once frozen solid, remove the cups from the muffin pan and transfer them to an airtight freezer-safe container.

How to Serve Frozen Yogurt Cups

Don't eat them immediately after pulling them from a very cold freezer.

Let the cups sit at room temperature for approximately 5–10 minutes.

The yogurt will soften slightly and become much creamier, while the granola base becomes easier to bite through.

Peel away the liner and enjoy.

Chef's Tips for the Best Frozen Yogurt Cups

Use a very ripe banana for natural sweetness and better binding.
Old-fashioned rolled oats provide better texture than instant oats.
Use creamy natural peanut butter that's well stirred.
Choose thick vegan yogurt rather than a thin pourable variety.
Greek-style vegan yogurt is particularly good.
Add maple syrup according to the sweetness of your yogurt and protein powder.
Cut mango, kiwi, and strawberries into small pieces.
Don't overload the tops with fruit.
Let toasted granola cool before adding it to the yogurt.
Freeze until completely solid before removing the cups from the pan.
Silicone muffin liners make removal especially easy.
Let the cups soften for several minutes before eating.

The Secret to Creamy Frozen Yogurt Cups

Not every yogurt freezes equally well.

A very thin, low-fat yogurt can become noticeably icy once frozen. For these cups, choose a yogurt that's thick, creamy, and relatively rich.

The vanilla protein powder also helps thicken the filling before freezing.

Another important step happens after freezing: give the cups a few minutes at room temperature.

Straight from the freezer, they'll be quite firm. After 5–10 minutes, the yogurt develops a much softer, creamier frozen-dessert texture.

The Secret to a Base That Holds Together

The banana and peanut butter aren't just there for flavor.

Mashed banana adds moisture and helps coat the oats, while peanut butter provides fat and additional binding power.

Pressing the mixture firmly into the muffin liners is essential. A loosely packed base is much more likely to crumble when you peel away the liner.

Delicious Variations

Strawberry Cheesecake

Use strawberry vegan yogurt and top with fresh strawberries and crushed graham crackers.

Blueberry Lemon

Add a little finely grated lemon zest to the yogurt and top with blueberries.

Mango Coconut

Use coconut yogurt and top with mango and toasted coconut.

Peanut Butter Banana

Top the yogurt with thin banana slices, peanut butter drizzle, and a few mini chocolate chips.

Chocolate Berry

Mix cocoa powder into the yogurt and top with strawberries and raspberries.

Tropical

Use coconut yogurt with mango, kiwi, pineapple, and toasted coconut.

Chocolate Peanut Butter

Add mini chocolate chips to the granola base and finish each cup with a small peanut butter drizzle.

Protein Powder Options

Vanilla protein powder adds flavor and extra protein, but it isn't essential for the structure of the recipe.

If you don't want to use it, simply omit it.

Taste the yogurt mixture afterward and add vanilla or maple syrup as needed.

Because protein powders absorb different amounts of moisture, if your filling becomes too thick, loosen it with a tablespoon or two of plant milk.

Nut-Free Version

Replace the peanut butter with a creamy seed butter such as sunflower seed butter.

Depending on the product, you may need slightly more oats if the mixture feels excessively wet.

Make-Ahead Tips

These cups are designed for meal prep.

Once they're completely frozen, remove them from the muffin pan and transfer them to an airtight freezer container.

Separate layers with parchment paper.

Then you can take out one or two cups at a time whenever you want them.

Storage

Keep the Frozen Yogurt Cups in an airtight freezer-safe container for up to 1 month for the best texture and flavor.

Longer freezing is possible, but the fruit may gradually develop more ice crystals.

These treats should remain frozen rather than being stored in the refrigerator for several days because the fresh fruit and yogurt will soften the granola base.

Notes

Makes approximately 10 frozen yogurt cups.
Dairy Greek yogurt can also be used if you don't need the recipe to remain vegan.
Maple syrup is adjustable depending on the ripeness of your banana and sweetness of your yogurt.
Fresh fruit works best; excess moisture from frozen fruit can create more ice crystals.
Keep kiwi and mango pieces fairly small because large frozen chunks become very firm.
For the prettiest assortment, make slightly different cups—strawberry-blueberry, mango-kiwi, mixed berry, and tropical fruit—rather than topping every one exactly the same.
A final sprinkle of crispy toasted granola just before serving adds the best textural contrast.

Frozen Yogurt Granola Cups – Fruity, Creamy & Perfect for Summer