I love how this recipe gives me the best of both worlds—something sweet yet healthy. The creamy yogurt base provides protein and probiotics, while the crunchy cereal adds a nostalgic touch. The fresh berries not only bring a pop of color but also natural sweetness and antioxidants. I can easily switch up the toppings depending on what’s in my pantry or the season. Plus, these frozen cups are a great make-ahead snack for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups of Greek yogurt (vanilla or plain) 1/4 cup honey or maple syrup 1 teaspoon vanilla extract 1 cup of Cinnamon Toast Crunch cereal (or your favorite cereal) 1/2 cup mixed berries (strawberries, blueberries, raspberries) 1/4 cup mini chocolate chips (optional) Fresh mint leaves for garnish (optional) Silicone muffin cups or cupcake liners
Directions
I start by preparing the yogurt mixture. In a large mixing bowl, I combine Greek yogurt, honey (or maple syrup), and vanilla extract, stirring until smooth and creamy.
I place silicone muffin cups or cupcake liners on a baking sheet for easy movement.
I add a spoonful of the yogurt mixture to each cup, filling about one-third full.
I sprinkle a layer of Cinnamon Toast Crunch cereal over the yogurt, pressing gently to create a firm base.
I add another layer of yogurt on top of the cereal, filling the cups almost to the top.
I press a few mixed berries into the top layer for color and texture.
For extra crunch and sweetness, I sprinkle a little more cereal and a few mini chocolate chips on top.
I place the baking sheet in the freezer and let the cups freeze for at least 4 hours, or until completely solid.
Once frozen, I remove the cups from the molds or peel off the liners, garnish with mint leaves, and serve immediately.
Servings and Timing
This recipe makes about 12 cups. Prep Time: 15 minutes Total Time: 4 hours 15 minutes
Variations
I sometimes swap the cereal for granola or crushed graham crackers for a different crunch. If I’m craving a tropical twist, I use coconut yogurt and top it with pineapple and mango chunks. For a chocolate lover’s version, I mix a little cocoa powder into the yogurt and sprinkle with crushed chocolate cereal. I can even make it dairy-free by using almond or coconut milk yogurt and maple syrup instead of honey.
Storage/Reheating
I store these frozen yogurt cups in an airtight container or freezer-safe bag for up to 2 weeks. To serve, I let them sit at room temperature for 5 to 10 minutes so they soften slightly before eating. Since they’re meant to be eaten cold, I never reheat them.
FAQs
How long do Frozen Yogurt Toast Crunch Cups last in the freezer?
I find they stay fresh for about 2 weeks when stored properly in an airtight container.
Can I use non-dairy yogurt?
Yes, I often use almond or coconut yogurt for a dairy-free option, and it works just as well.
Can I make this recipe with other cereals?
Absolutely, I sometimes use granola, Rice Krispies, or crushed graham crackers for a different flavor.
Do I have to use honey or maple syrup?
No, I can skip sweeteners entirely or use agave nectar, depending on my preference.
How do I prevent the cereal from getting soggy?
I like to press the cereal gently into the yogurt and freeze the cups quickly after assembling.
Can I use frozen berries instead of fresh?
Yes, but I prefer to thaw and drain them first to avoid excess moisture.
What can I use instead of muffin cups?
I can use silicone molds, ice cube trays, or even small ramekins lined with parchment paper.
Can I make these ahead of time?
Definitely, I often make a batch on Sunday and enjoy them throughout the week.
Are these suitable for kids?
Yes, they’re a fun and healthy snack that kids love, especially with colorful toppings.
Can I add protein powder?
Yes, I sometimes mix a scoop of vanilla protein powder into the yogurt for an extra protein boost.
Conclusion
I love making Frozen Yogurt Toast Crunch Cups because they’re simple, healthy, and incredibly satisfying. Each bite has the perfect balance of creamy, crunchy, and fruity textures. Whether I’m preparing them for a quick breakfast, a refreshing snack, or a light dessert, these cups always hit the spot. They’re proof that wholesome ingredients can still make a delicious treat that feels indulgent.
Frozen Yogurt Toast Crunch Cups are a refreshing, no-bake treat made with creamy Greek yogurt, crunchy Cinnamon Toast Crunch cereal, and fresh berries. Perfect for breakfast, snacks, or dessert, these frozen cups are nutritious, customizable, and fun to make.
Author:Amy
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:4 hours 15 minutes (including freezing)
Yield:12 cups
Category:Snack, Dessert, Breakfast
Method:No-Bake, Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups Greek yogurt (vanilla or plain)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 cup Cinnamon Toast Crunch cereal (or preferred cereal)
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup mini chocolate chips (optional)
Fresh mint leaves for garnish (optional)
Silicone muffin cups or cupcake liners
Instructions
In a mixing bowl, combine Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until smooth and creamy.
Place silicone muffin cups or cupcake liners on a baking sheet.
Spoon a layer of yogurt mixture into each cup, filling about one-third full.
Sprinkle a layer of Cinnamon Toast Crunch cereal on top, pressing gently to create a firm base.
Add another layer of yogurt, filling cups nearly to the top.
Press a few mixed berries into the top layer for color and flavor.
Top with extra cereal and mini chocolate chips if desired.
Freeze for at least 4 hours, or until completely solid.
Remove from molds or liners, garnish with mint leaves, and serve immediately.
Notes
Swap cereal for granola or crushed graham crackers for variety.
Use coconut or almond yogurt for a dairy-free version.
Add cocoa powder for a chocolate twist.
Top with tropical fruits like mango or pineapple for a summery variation.
Let sit at room temperature for 5–10 minutes before serving for the perfect texture.
Store in the freezer for up to 2 weeks in an airtight container.
