These little froyo tartlets are super simple to make and offer a sweet hit from ripe raspberries and a hint of honey, plus protein from Greek yogurt. The bottom “crust” is made of granola mixed with coconut oil so they won’t crumble while you’re nibbling.
Not all granolas are alike; be sure to read the ingredient label and choose a brand that uses little added sugar and is lower in fat
Active time: 15 minutes | Total time: 4 hours, 15 minutes
Frozen Raspberry Yogurt Granola Bites
Ingredients
- 1 cup (110g) granola
- 1 tbsp coconut oil, melted
- 1 1/2 cups (365g) plain nonfat Greek yogurt
- 1 1/2 cups (225g) raspberries, divided
- 2 tbsp honey
- 1/2 tsp vanilla extract
Directions
Prepare a 12-well muffin cup with muffin liners. Combine the granola and coconut oil and stir well to combine. Divide the granola evenly among the muffin cups, then place in the freezer to set, about 5-10 minutes.
Blend the yogurt, 1 cup of raspberries, honey and vanilla extract in a blender until smooth. Pour the mixture into the muffin wells over the granola. Top with the remaining raspberries, pressing them gently to partially submerge.
Return the muffin pan to the freezer and freeze until firm, at least 4 hours. Remove from the pan and store in an airtight container or zip-top freezer bag for up to 3 months. Peel off paper liners and let stand at room temperature for 5 minutes before serving.
Serves: 6 | Serving Size: 2 bites
Nutrition (per serving): Calories: 173; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 72mg; Carbohydrate: 25g; Sugar: 11g; Dietary Fiber: 4g; Protein: 9g
Nutrition Bonus: Calcium: 9%; Iron: 4%; Potassium: 209mg; Vitamin C: 14%
Originally published August 17, 2019; Updated April 23, 2026
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