Let me just say—this recipe is peak snack grandma genius! You know when you want to give the grandbabies something sweet but without the sugar crash and neon-colored regret? These Berry Yogurt Cups are here to save the day, the snack time, and honestly… your sanity!

Now listen, my granddaughter Emmy? She's a peanut butter fiend. Like, would-lick-it-off-a-tree kind of obsessed. So when I realized I could sneak some healthy goodness into her day with a crust made from oats, peanut butter, and a drizzle of maple syrup? You better believe I jumped on that faster than she can say “snack time!” She thinks she’s getting dessert—I know I’m winning grandma of the year!

These cutie little cups come together in 10 minutes flat, and the hardest part is waiting for them to freeze! They’re made with wholesome ingredients you probably already have in your kitchen, and they live in the freezer until you're ready for a sweet, refreshing bite. Great for warm weather, after school, post-lunch, or when you just need a break from goldfish crackers and juice boxes!

What You’ll Need:

• Medium bowl
• Silicone spoon (or just your favorite spoon, let’s be real)
• Small spoon
• Cutting board
• Sharp knife
• Muffin pan (bonus points if it’s silicone!)

Ingredients:

• 1 cup oats
• ¼ cup peanut butter (Emmy-approved, obviously!)
• 3 tbsp pure maple syrup
• 24 oz plain yogurt
• 1 ½ cups mixed berries (I love strawberries, blueberries, raspberries… go wild!)

Directions:

In a medium bowl, stir together the oats, peanut butter, and maple syrup until everything’s nice and sticky. This is your delicious oat crust—like granola's cooler cousin.

Drop a spoonful of that mixture into each of the 12 muffin tin spots. Press it down so it forms a nice little base layer.

Spoon the yogurt over the top. No need to be perfect—it all freezes beautifully.

Top with berries! I like to mix it up so each one has a little rainbow situation going on.

Pop the tray into the freezer for at least 2 hours until they’re firm.

Boom! Berry Cups are ready. Store ’em in the freezer and grab one whenever you need a happy little pick-me-up.

Tips and Customizations:

• No muffin liners? Use a silicone muffin pan so you can pop them out easily!
• Make it dairy-free: Use coconut or almond milk yogurt for a vegan-friendly version.
• Switch it up: Try almond butter instead of peanut butter, or throw some chia seeds in the crust for bonus nutrition!
• Berry flexible! (See what I did there?) Use whatever fruit you’ve got—frozen or fresh!

These are seriously a grandma trick of the trade and a huge hit with kids and adults alike. Sweet, satisfying, and secretly full of the good stuff. Emmy-approved and ready to conquer snack time with sass! (now that we can't give the kids any candy according to her Mom, these are my lifesavers!)

Here are some more great recipes you might love:

• Cherry Angel Food Cakes – Easy Cake Mix Recipe
• Pink Lemonade Tarts – A Sweet and Tangy Treat
• Cherry Jello Poke Cake Recipe With Dream Whip frosting