Granola Cups With Yogurt

These easy granola cups have a soft, chewy oatmeal cookie base, creamy yogurt filling, and fresh fruit on top. A fun and portable option for a wholesome breakfast or snack on the go!

If you’re looking for a fun twist on your everyday yogurt bowl, these GRANOLA CUPS are the perfect way to turn it into an edible cup! All you need is a handful of breakfast staples like oats, bananas, nut butter, chia seeds, and your favorite flavors to make the cookie-like base. Once the shells are baked, you can fill them with whatever you’re craving. My personal favorite is plain or vanilla Greek yogurt with berries, banana, and kiwi, but honestly, any fruit you have on hand works great.

I also love how portable they are. You’ll catch me snacking on these morning, afternoon, or late at night, they always hit the spot when I’m after something a little desserty. But with less sugar and wholesome ingredients, they’re a treat you can feel good about any time of day.

Ingredients You’ll Need

These granola yogurt cups come together with a simple mix of nourishing, classic breakfast staples:

• Rolled oats: The base of these granola cups! They’re hearty, wholesome, and packed with fiber to keep you satisfied. Be sure to use old-fashioned rolled oats for the best texture (quick oats will be too soft, and steel-cut oats won’t work here).
• Honey: Adds just the right amount of natural sweetness. Oats and honey are a perfect match here.
• Banana: Helps bind everything together while keeping the added sweetener lower. I used banana to reduce the honey, and it works perfectly. I haven’t tested it with applesauce, but that might be a good swap (let me know if you try it!).
• Nut butter: Use any natural nut or seed butter you prefer; like peanut, almond, cashew, or tahini for a nut-free option. Look for one with minimal ingredients, ideally just nuts (or seeds) and a pinch of salt.
• Filling: The main event! For a breakfast version, I love plain Greek yogurt, fresh berries, a sprinkle of chia seeds, and a little extra nut butter. If I’m leaning more dessert, I go for vanilla Greek yogurt or custard, berries, and a few chocolate chips.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Granola Cups

Make the dough: In a large bowl, mix together the oats, mashed banana, peanut butter, honey, cinnamon, and vanilla extract until everything is well combined.

Shape the shells: Divide the mixture evenly between 10 muffin cups (about 2 heaping tablespoons per cup). Press the mixture firmly into the bottom and up the sides to form a thin, even layer.

Bake: Bake at 350°F (175°C) for 15–18 minutes, or until the edges are golden brown. Let them cool completely in the tin, then gently loosen and lift out the cups using a butter knife.

Fill and serve: When ready to enjoy, spoon about 2 tablespoons of yogurt into each cup, top with your favorite fruit, and finish with a sprinkle of chia seeds.

Substitutions and Variations

• Gluten-free: Use certified gluten-free oats and oat flour to keep these completely gluten-free.
• Vegan: Swap the honey for maple syrup and use coconut yogurt or any dairy-free yogurt for the filling.
• Nut-free: Substitute the peanut butter with tahini or sunflower seed butter.
• Protein boost: Replace ¼ cup of the rolled oats with ¼ cup of collagen peptides or vanilla protein powder for extra protein.
• Banana substitute: Try using ½ cup of unsweetened applesauce, pumpkin purée, or sweet potato purée. The texture may vary slightly depending on the swap, but all should work well as a binder.

How to Store

• At room temperature: Store plain, unfilled granola cups in an airtight container at room temperature for up to 4–5 days.
• In the fridge: Store filled granola yogurt cups in an airtight container in the fridge for up to 4 days. Use a thick yogurt (like Greek yogurt) to help prevent the base from getting soggy.
• Freezing: Freeze unfilled granola cups in a sealed freezer bag for up to 3 months. Thaw at room temperature before filling and serving.
• Meal prep tip: For best results, store the cups and fillings separately until you're ready to eat. This keeps the cups crisp and fresh.

More Breakfast Ideas

Cottage Cheese Avocado Toast

Chocolate Protein Pancakes

Zucchini Egg Cups

Strawberry Protein Baked Oatmeal

If you try this granola cups recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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