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DIY Fro-Yo Oatmeal Cups

DIY Fro-Yo Oatmeal Cups

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Quick and easy, these deliciously fun little fro-yo bites are topped with crunchy Chex™ Granola. A perfect way to enjoy an on-the-go cup of creamy oatmeal!MORE+LESS-

Updated February 12, 2020


containers (5.3 oz each) Greek vanilla yogurt


cups Gluten-Free Chex™ Granola Mix, Honey Nut flavor

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  • 1

    Line a small baking sheet with 12 silicone baking cups. Spoon approximately 2 tablespoons of yogurt into the bottom of each cup. Top with granola, pressing the granola down slightly into the yogurt. Freeze until firm, about 3-4 hours.

  • 2

    Remove from freezer and enjoy immediately. Serve with fresh fruit, if desired.

Expert Tips

  • Flavor twist: Swap in any Yoplait® Greek 100 yogurt for a delicious twist on this simple recipe. Coconut is especially delicious!
  • Go granola: Pair Chex™ Berry Granola with fruit-flavored yogurts for a fun and fruity twist on this simple recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
2 1/2g
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Dealing with a whole lotta on-the-go mornings? 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.You can make ‘em with any flavor yogurt, but vanilla is a classic.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.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!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Homemade Frozen Yogurt in 5 Minutes (No Machine)

Yes, you can make Homemade Frozen Yogurt with just a few good ingredients and no ice cream machine! Since I began making my 2 Ingredient No Machine Ice Cream recipes, I have received tons of requests for a frozen yogurt recipe and at long last it’s here!

My froyo recipes have just 4 or 5 simple ingredients and they only contain natural sugars derived from fruit and honey. They are great treats if you are trying to lighten things up. Watch my video to learn how to make each individual flavor below. And don’t miss my Gemma’s Freezer Section Ice Cream & Frozen Dessert destination with even more Frozen Yogurt flavors and 100+ Frozen Desserts!

How to Make Instant Oatmeal Packets

Grab a pack of snack-size plastic bags, your ingredients, and let’s make these DIY Instant Oatmeal packets.

  1. To a large bowl, add 6 cups of quick oats.
  2. Place the remaining 4 cups of oats into a blender. Blend until almost powdery, then pour into the large bowl.
  3. To the oats, add the salt, brown sugar, powdered milk, and cinnamon, optional. Stir to combine.
  4. Measure ½ cup of the oatmeal mixture into each snack-size plastic bag and seal.

How easy is that?! If you need this recipe to be dairy-free omit the powdered milk and carry on. It adds a creamy flavor but isn’t necessary for a delicious bowl of hot oatmeal.

How to Make Frozen Oatmeal

  1. Start by cooking the oatmeal according to package directions. Be careful not to overcook the oats or they will be really mushy when reheated. You can use any type of oats but I prefer old fashioned rolled oats or steel cut oats. Instant oats can get really mushy.
  2. Spray a muffin tin with cooking spray. You don't want these to stick.
  3. Fill the muffin tin halfway with the oatmeal.
  4. Add your toppings. Fresh or frozen fruit, nut butter, jams, almost anything. Adding them in the middle makes sure they don't fall off once frozen.
  5. Add more oats on top.
  6. Place in the freezer overnight or at least 8-10 hours until they are fully frozen.
  7. Pop out of the muffin tin, using a warmed butter knife if needed, and place in a freezer safe bag.
  8. Reheat in the microwave for 1-2 minutes. You can add some milk halfway through if desired and stir for a creamier oatmeal.

Looking for other healthy oatmeal recipes:

Here are some of the products I recommend using for this Frozen Oatmeal Cups

This classic recipe for no-cook overnight oats offers meal prep convenience and is loaded with fruit, fiber, and protein-packed staying power!

Overnight oats have a lot going for them.

The no-cook, prep-ahead recipe makes the morning routine a breeze with its winning combination of protein, calcium, fiber, and Omega-3s. And it tastes great!

In fact, I enjoy this easy breakfast-in-a jar so much that I’ve created many seasonal versions. The following recipe is my original, however, and I find myself returning to it every fall.

Fresh berries and juicy peaches are a mainstay of our summer breakfasts, and I’m always a little sad when their season comes to an end. But frozen fruit can ease the transition, and it works surprisingly well in these grab-and-go cups.

Because they maintain their plump sweetness, frozen blueberries are my favorite. Unlike their perishable counterparts, the quality of frozen blueberries is consistently good, as they’re frozen at the peak of ripeness. You can keep a stash of them on hand and transfer the berries directly to the oat cups. No thawing, washing, or chopping is needed.

Now, I know what some of you may be thinking. Uncooked oats? Eat them cold? And you’re right. It sounds strange—until you try.

Think of this as a cold, fruity porridge–refreshing and filling at the same time. After an overnight soak, the oats become creamy. I like the texture to be fairly thick with the slightest bit of soupiness. The first time around, I suggest following the recipe. Then, if you prefer your oatmeal cup a bit thicker or thinner, simply add or subtract a tablespoon of milk or a teaspoon or two of oats until you have the perfect consistency for you.

The recipe is quite flexible, so feel free to experiment further. For example, almond extract is a nice option to the vanilla. It delivers a bigger flavor punch, so when using, you may wish to start with just 1/4 teaspoon. With regard to sweetness, I like two teaspoons of pure maple syrup, but feel free to adjust to your taste buds. If you like a little crunch, toss in some toasted nuts or granola before digging in. Chopped banana is another welcome addition. Reheating is an option but not necessary (I never do).

However you mix your personal-size oatmeal cup, I am willing to bet that if you eat one for a few days in a row and find the combination that suits you best, you will find yourself looking forward to these–maybe even craving them. I’m always happy to quickly mix a few jars in the evening and have breakfast ready and waiting!

When fresh berries or peaches aren’t in season, frozen blueberries work especially well.

I made this version in 2013 as a part of a strawberry feature in the June issue of Susquehanna Style. A big appeal of these healthy cups (beyond the convenience and great taste, of course!), is the versatility.

A 12-ounce jelly or Mason jar is an ideal size for this healthy, make-ahead meal. Put the lid on and store in your refrigerator for up to three days for a speedy yet satisfying breakfast. Frozen fruit is a surprisingly delicious option and allows you to whip up these single-serve cups any time of year.

  • 1/3 cup (1 ounce) old-fashioned oats (the kind that cook in 5 minutes, gluten-free if necessary) plus an extra teaspoonful for topping
  • 1/3 cup (2 3/4 ounces) Greek yogurt (I often use plain, nonfat you may use 2%, whole, or flavored, as desired)
  • 1/3 cup (2 3/4 ounces) milk (I use almond milk but, again, use what you prefer)
  • 1 teaspoon chia seeds (may omit if you don’t have them)
  • 1/2 teaspoon vanilla extract (or 1/4 teaspoon almond extract)
  • 2 teaspoons maple syrup (or sweetener of choice, to taste)
  • 1/2 cup fruit, frozen or fresh (see notes)
  • While I do vary the fruit, my personal favorite when using frozen fruit is blueberries, and I often add half of a chopped banana in the morning. Strawberries, mango, raspberries, and peaches are also delicious. I keep bags of frozen, organic fruit on hand and add while still frozen. For the larger pieces of fruit, chop before adding. The fruit can be cut fairly easily while still frozen.
  • In the morning, feel free to also add other traditional oatmeal toppings, from toasted almonds to shredded coconut.

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Apple Cinnamon Healthy Baked Oatmeal Breakfast Cups

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1 x
  • Category: Breakfast, Gluten Free, Vegan


  • 4 cups old fashioned oats, gluten free certified if necessary
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup small diced apple, I used granny smith


  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.


Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

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