1-First step: Line the muffin tin Start by lining a muffin tin with 6 paper or silicone liners. Silicone liners work especially well because they make removal easier once the cups are frozen. If you plan to make these often, silicone liners are a smart choice for clean release and less sticking. This step only takes a moment, but it helps the whole process go smoothly.

2-Second step: Mix the base In a small bowl, mix together the peanut butter or almond butter, honey or agave syrup, and granola. Stir until the granola is evenly coated. The mixture should feel sticky enough to press into the liners without falling apart. If your nut butter is thick, warm it slightly for easier mixing. This base gives the Frozen Yogurt Granola Cups their crunchy bottom layer.

3-Third step: Press into the liners Evenly distribute the granola mixture into each liner. Press it down firmly with the back of a spoon or your fingers so it forms a solid base. A well-packed bottom layer helps the cups hold their shape after freezing. If you want a nuttier version, you can use almond butter. If you want a sweeter flavor, a little extra honey drizzle can be saved for the top.

4-Fourth step: Add the yogurt Spoon 2 to 3 tablespoons of whole milk Greek yogurt into each cup. Spread it gently so it sits on top of the granola layer. Greek yogurt gives these cups a creamy center and a nice protein boost. You can use plain yogurt for a tangier flavor or flavored yogurt if you want more sweetness. For people who eat dairy-free, a thick coconut or almond-based yogurt can work well too.

5-Fifth step: Add fruit and toppings Top each cup with sliced berries or fruit of choice, then sprinkle on chopped walnuts. Strawberries, blueberries, raspberries, peaches, and sliced bananas all work well. This is where Frozen Yogurt Granola Cups really become your own. If you like a little extra sweetness, add a small honey drizzle on top. For a fun twist, you can also add mini chocolate chips, a spoonful of Nutella, or a mix of both.

6-Sixth step: Freeze until set Place the muffin tin in the freezer for 30 minutes to 1 hour. The cups need enough time to firm up so they are easy to remove. If your freezer runs cool, you may need the full hour. The yogurt should feel set, and the base should hold together when lifted from the liner. This short freeze time makes the recipe perfect for quick snacks and make-ahead treats.

7-Final step: Thaw briefly and serve Let the cups thaw for 2 to 3 minutes before removing them from the tin. If needed, let them sit for 3 to 5 minutes so they are easier to bite into. This small pause helps the cups release cleanly and improves the texture. Serve right away for the best creamy-crunchy balance. These are great for after-school snacks, lunch boxes, weekend brunches, or a light dessert after dinner.