I like anything frozen in the summer, especially ice cream. So, it's important for me to find healthier alternatives for my frozen treat cravings.
These coconut frozen yogurt cups are super easy to make, tasty, and completely nutritious. The granola peanut butter crumble mixed with the berry infused yogurt reminds me of PB & J and I love it!
Give this recipe a try and experiment with your own preferred flavours, berries, and nut butter.
2 cups plain coconut yogurt (could also use Greek or Skyr)
½ cup frozen or fresh berries of choice (I used blueberries)
1 cup granola (I used Manitoba Hemp Harvest’s chocolate granola, but any granola will do).
½ cup peanut butter (or any nut/seed butter)
1 scoop collagen powder (optional). For this batch I used 2 tbsp. of Organika’s blue mylk latte mix (it’s made with pea protein and spirulina) in addition to the collagen protein powder. Both of these are just optional additions.
Warm peanut butter up in microwave for 30-45 seconds, so it becomes extra gooey.
Mix warm nut butter with your granola.
Place a layer of oats at the bottom of lined muffin tins (I love using silicone muffin cups).
In a separate bowl mix together coconut yogurt, collagen, and frozen berries. Add mixture over top of granola.
Place muffin tins in the freezer for at least 6-8 hours.
If you want a little extra sweetness add 1-2 tbsp. maple syrup or honey to your yogurt mixture before freezing.
When ready to eat thaw for 15-30 minutes. Enjoy!
(Side note: I have actually allowed mine to thaw for over an hour in my lunch bag and they still hold together well - see picture above).
What has been your favourite frozen treat this summer?
Cheers to happy and healthy eating!
Until next time,
Eat Right Feel Right - Angela XO