You know the ones we’re talking about. Those hit-the-alarm-and-start-running a.m.’s. Those sunrises that see you climbing into the car before you’ve even enjoyed a decent breakfast.
Just in time for summer, we’ve got the perfect solution. This yummy recipe won’t slow down your mornings at all, but it will give you a freezer full of ready-to-eat Fro-Yo Oatmeal cups, perfect for those grab-n-go moments when you don’t have time to cook but need something nourishing—quick!
Like a little three-bite bowl of oatmeal, these fun frozen treats top creamy vanilla Yoplait™ Greek Yogurt with crunchy Chex™ Granola. Simply spoon, stack, and freeze. Three hours later, you’ll have satisfying little fro-yo bites, cool enough for hot summer days, easy enough for wild workdays, and fun enough for everyone from kids to grown-ups.
Here’s how to make these yummy little wonders—just two ingredients and a little bit o’ freezer time!
Start with two cartons of Yoplait™ Greek 100 vanilla yogurt. You can make ‘em with any flavor, really, but vanilla is a classic, so let’s start there.
Grab a bag of Chex™ Honey Nut Granola. Holy yipes! Have you seen this stuff? It’s usually stocked near the granolas in the cereal aisle. Full of flavor-coated Chex™ pieces and oodles of great-tasting oats and almond pieces, this granola just may become your favorite cereal ever. Also, it’s gluten-free. So, hooray for all of us who’ve sworn off gluten (but still want our little fro-yo oatmeal cups).
Next up, you’ll want a 12-pack of silicone baking cups. I love using these because they hold their form without sitting in a muffin tin. If you don’t have access to silicone baking cups, feel free to purchase a pack of parchment cupcake wrappers (just be sure to set them up in a muffin tin). Alternately, you can spray a muffin tin with nonstick cooking spray and you’ll still come up with some pretty little cups.
Line a small baking sheet with your silicone cups (or line a 12-cup muffin tin with parchment cupcake liners)….
Then spoon a small amount of vanilla yogurt into each cup—about two tablespoons. You don’t want too much yogurt in each cup, so the oatmeal part can be more of a feature than the yogurt part. Just make sure you’ve got enough to spread a nice layer of yogurt on the bottom of each cup.
Now sprinkle enough granola on top of each cup to completely cover the yogurt. Press the granola layer into the yogurt a bit—that’ll help it freeze all that yummy granola into place.
With that done, you’re ready to freeze! Just pop your oatmeal cups into a flat rack and allow to firm up. It’ll take about three hours.
Note: If you’re going to freeze your cups for longer than 12 hours before enjoying, cover them firmly in plastic wrap avoid freezer burn.
Once frozen, they don’t look terrifically different on the outside, but check out how cuh—uute they are on the inside…
Peel back those silicone baking cups and you’re ready to enjoy! Serve with fresh fruit to round out your breakfast flavors.
We love letting them melt just a bit for the ultimate bite-ability, but eat ‘em however you please. They are scrumptious no matter what.
One last trick: Store your fro-yo bites in an airtight container. They should last for 2 to 4 weeks, as you’ve got them icy cold and covered. Boom!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!