These frozen yogurt cups combine creamy yogurt, sweet fruit, and a date-oat-nut base for a simple, healthy treat – ready in minutes to stash in the freezer for breakfast or a snack!
Simple Frozen Yogurt Cups with Strawberries
I’ve recently shared a recipe for healthy, no-churn vegan strawberry ice cream, but now I’m taking things a step further with these healthy frozen yogurt cups – a refreshing, wholesome, well-balanced snack that combines frozen dessert with nutritious breakfast, perfect for satisfying a sweet tooth while leaving you feeling satisfied until your next meal. Bonus: Kids adore them because it’s like ice cream for breakfast!
Made with simple ingredients like oats, nuts or seeds, yogurt, and fruit, these can be gluten-free, dairy-free, nut-free, and ref. sugar-free, are simple to prepare in minutes, practically impossible to fail, and easy to customize with your favorite fruits and toppings. I’ve been visiting family in Germany and couldn’t resist using in-season, juicy strawberries this time (I’ve also recently made strawberry oatmeal bars and strawberry parfaits!). Simply whip up a batch to stash in the freezer as a healthy breakfast, snack, or after-dinner treat.
Looking for more creamy, refreshing, and surprisingly nutritious vegan frozen treats? Try my peanut butter banana ice cream and/or healthy vegan chocolate ice cream.
The Ingredients and Substitutions
The Oaty Base
- Dates: I love using Medjool dates for their caramel-like flavor and soft texture, but other dates work too.
- Ground nuts/seeds: e., almonds, cashews, hazelnuts, cashews, sunflower seeds, etc.
- Rolled oats: Use certified gluten-free oats if needed. Muesli or lightly crushed store-bought or homemade granola (gluten-free, grain-free, low-sugar – it’s up to you!) also works. Alternatively, sub 2 tbsp cocoa powder for a chocolatey base.
The Frozen Yogurt Layer
- Yogurt: Plain Greek yogurt is traditional, but for a vegan version, I love soy or coconut yogurt. Vanilla, flavored, or high-protein yogurts also work—just be mindful of added sugar and artificial ingredients.
- Dairy-free cream cheese: (Optional) I love the added richness and cheesecake-like depth, but sub it with more yogurt for a lighter version.
- Sweetener: I usually use ref. sugar-free xylitol, but maple syrup or powdered sugars work. Adjust to taste.
- Fruit: (Optional) This frozen yogurt cups recipe is perfect for all your favorite in-season (or frozen) fruits. I.e., strawberries, raspberries, cherries, banana, mango, peach, pineapple, etc.
- Lemon juice: To brighten.
To Decorate
- Fresh fruit/berries (blueberries, raspberries, strawberries, kiwi, mango, etc.)
- Granola
- Crushed cookies/graham crackers
- Berry compote/sauce
- Shaved chocolate/ chocolate chips
- Toasted coconut flakes
Recipe Variations
- Vanilla extract: To add to the base or yogurt.
- Spices: Like cinnamon, pumpkin spice, or chai spice in the oaty base.
- Add a swirl: Try berry compote, preserves, jam/jelly, seed/nut butter (like almond butter, peanut butter, homemade Nutella, etc.), etc.
- Protein powder: Added to the yogurt. Note, unlike whey protein, not all vegan protein powders disperse smoothly into yogurt – so test first.
- Dark chocolate top: Pour a thin layer of dark chocolate on top. Avoid making it thick, or it’ll be hard to bite. Optionally sprinkle with flaky salt.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Frozen Yogurt Cups
- First, soak the dates in hot water for 2-4 minutes, then drain. Blend the dates, nuts, and oats in a food processor or blender until sticky.
- Press the date-nut mixture firmly into 8 silicone muffin molds.
- Then, blend the yogurt, cream cheese (if using), sweetener, lemon, and fruit until smooth. Taste and adjust the sweetness/tang.
- Pour the yogurt mixture over the base and add toppings– like berries and granola.
- Freeze the granola yogurt cups for just 1-2 hours for a semi-frozen texture or until firm. Let it thaw for at least 15 minutes before eating to soften and enhance the flavor.
Storage Instructions
Store the frozen yogurt cups in a freeze-safe container/Ziplock for up to 2 months. Then, let them thaw for 15-30 minutes before enjoying.
FAQs
Can I substitute the dates?
You could try using another sticky binder, like dried apricots/figs, syrup or nut butter. Or skip it and sprinkle the oat-nut mixture on top instead.
Do I have to use silicone molds?
No, but removing the cups is way easier than regular muffin/ cupcake liners. An ice cube tray works, too. Alternatively, make frozen yogurt bark: layer everything in a lined loaf pan, freeze, and slice into squares.
Top Recipe Tips
- When adding toppings: Lightly press them into the top to adhere.
- To avoid air bubbles: Tap the muffin tin lightly on the countertop several times.
- For mess-free eating: Add a popsicle stick to each fruit yogurt cup.
- A silicone mold works best: For easy removal and clean-up.
More Vegan Breakfast Recipes
- No-Bake Granola Cups
- Blueberry Chia Seed Pudding
- Chocolate Peanut Butter Overnight Oats
- Banana Baked Oatmeal (Vegan)
If you try this easy frozen yogurt cups recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Frozen Yogurt Cups
Video
Ingredients
For the base
- 3 pitted (60 g) medjool dates (soaked in hot water and drained)
- ½ cup (60 g) nuts or seeds (of your choice)
- ¼ cup (20 g) rolled oats (or millet/quinoa/buckwheat flakes)
For the cream layer
- 5 oz (140 g) yogurt (e.g. coconut or soy)
- 3 ½ oz (100 g) vegan cream cheese (or use more yogurt for a lighter dessert)
- ⅓ cup (60 g) sweetener of your choice (I used xylitol)
- 3 ½ oz (100 g) strawberries (optional - I used fresh)
- 1 ½ Tbsp lemon or lime juice
For decoration
- Fresh berries (e.g., strawberries, raspberries, blackberries)
- Granola
Instructions
- First, soak the dates in hot water for 2-4 minutes, then drain. Blend the dates, nuts, and oats in a food processor or blender until sticky.
- Press the date-nut mixture firmly into 8 silicone muffin molds.
- Then, blend the yogurt, cream cheese (if using), sweetener, lemon, and fruit until smooth. Taste and adjust the sweetness/tang.
- Pour the yogurt mixture over the base and add toppings– like berries and granola.
- Freeze the granola yogurt cups for just 1-2 hours for a semi-frozen texture or until firm. Let it thaw for at least 15 minutes before eating to soften and enhance the flavor.
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hello, I would like to try this recipe. I do not have individual silicone muffin molds. I have a silicone muffin pan and individual parchment paper baking cups.. Could I put the baking cups in the silicone muffin pan and do the recipe like that? Thanks
Yes, absolutely! You can place the parchment paper baking cups inside your silicone muffin pan and follow the recipe as written. That setup should work perfectly — the parchment will help with easy removal, and the silicone pan will provide stability while freezing.
Just make sure to press the base mixture down firmly into each baking cup so it holds together nicely. Enjoy making them! 😊