These 3-ingredient Frozen Yogurt Granola Cups are so incredibly easy to make! They’re made out of granola, vegan yogurt and fruit – that’s it! Meal prep-able, and perfect for an on-the-go snack!
I don’t know about you, but I certainly experience a midday slump from time to time. That feeling where it’s 2-4 pm, and you’re not yet hungry enough for another meal, but you’re also kind of peckish. The kind of peckish that needs to be fulfilled before moving on with your day. If you’re like me, I’ve got just the treat to help you out today. Introducing these 3-ingredient Frozen Yogurt Granola Cups. Need a midday snack to get you through that midday slump? Check. Need a kid-approved and still nourishing after school treat? Check. Having a sweet tooth craving? Check check check.
When I was younger, frozen yogurt was my jam. Translate that into now, I’m using that prior love of frozen yogurt to make these divine granola cups. They’re made up of some vegan yogurt, granola and fruit on top. Yes, it’s really that easy! For these easy yogurt cups, I used Nature Valley’s Granola Crunch Cinnamon Crunchy Granola Bag . Their granolas are made with 13g of whole grains, and are free from all artificial flavours, sources and high fructose syrup. So you can know you’re giving yourself some delicious and also nourishing granola.
I got my own at Walmart, in the cereal aisle by the way, so that it’s easy for you to find when you go grab one for yourself. You guys already know that I love shopping at Walmart , since while you’re buying these Nature Valley Granola bags , you can go and pick up some fresh fruits to go with it and the vegan yogurt all in one stop. I love that they have several more flavours to choose from, and tons more ways to use them, so you’ll definitely finish the entire bag.
Some of my favourite ways?
- Eating it right out of the bag (already kid approved)
- Hiking snacks
- Midday slump
- On the go meals
- Even a quick breakfast
Let me tell you – these are yummy. These Nature Valley Granola Bags have the same flavour as Nature Valley’s popular granola bars – crushed up! I mean, why didn’t I think of crumbling one of their granola bars over a bowl of vegan yogurt ever before?! So now you can even just bring the bag itself on the go too, no mess, all convenience.
So back to this glorious recipe. To make these 3-ingredient Frozen Yogurt Granola Cups, you start with a layer of either the Nature Valley Granola Crunch Cinnamon Crunchy Granola Bag as the base. Then a layer of coconut yogurt (or any vegan yogurt), then be topped with fruit and more granola, then freeze! You can yogurt cups that are great for the upcoming summer weather, and bound to please both adults and kids. Again – the best part is that you can grab all these ingredients at your local Walmart – so an easy win-win all around.
You can also great creative and switch it up. Maybe used a flavoured yogurt, or another Nature Valley Granola Bag flavour. Or even switch up the fruits. Berries would go great here, but so would apples. I love that you could make a batch of these and make them all slightly different for some variety!
P.S. – with Nature Valley’s Ibotta offer , you can buy 2 granolas and get one FREE ! Who else is here for freeness?! ? This offer is live until June 30, 2018, so be sure to use it now!
Eat up and enjoy friends! Let me know how you enjoy these treats!
Ingredients
- ½ cup Nature Valley Granola Crunch Cinnamon Crunchy Granola
- 3 containers vegan yogurt , any flavour
- Fruits of your choice , sliced into small pieces (such as blackberries, strawberries or blueberries)
Instructions
- Line 2 mini muffin tin containers with 24 mini muffin liners.
- Crush the Nature Valley Granola Crunch Cinnamon Crunchy Granola with your hands or in a bag with a rolling pin to crush slightly, not completely.
- Spoon 1 teaspoon into the bottom of each liner.
- Spoon 2 teaspoons vegan yogurt over each teaspoon of granola in each liner to bring to the top of the liners. If you have a little extra, feel free to spoon it over the top.
- Top with your favourite fruits, and a sprinkling more of Nature Valley Granola Crunch Cinnamon Crunchy Granola. Push it in slightly so that when it freezes and expands it stays in.
- Freeze for two hours, or even overnight if desired. Remove from fridge and enjoy!
Notes
3-Ingredient Frozen Yogurt Granola Cups
Ingredients
- ½ cup Nature Valley Granola Crunch Cinnamon Crunchy Granola
- 3 containers vegan yogurt any flavour
- Fruits of your choice sliced into small pieces (such as blackberries, strawberries or blueberries)
Instructions
- Line 2 mini muffin tin containers with 24 mini muffin liners.
- Crush the Nature Valley Granola Crunch Cinnamon Crunchy Granola with your hands or in a bag with a rolling pin to crush slightly, not completely.
- Spoon 1 teaspoon into the bottom of each liner.
- Spoon 2 teaspoons vegan yogurt over each teaspoon of granola in each liner to bring to the top of the liners. If you have a little extra, feel free to spoon it over the top.
- Top with your favourite fruits, and a sprinkling more of Nature Valley Granola Crunch Cinnamon Crunchy Granola. Push it in slightly so that when it freezes and expands it stays in.
- Freeze for two hours, or even overnight if desired. Remove from fridge and enjoy!
Notes
Nutrition
3-Ingredient Frozen Yogurt Granola Cups https://jessicainthekitchen.com/3-ingredient-frozen-yogurt-granola-cups/ June 18, 2018
Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by actual Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a tiny twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now !
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute anything. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy . When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
Ingredients
- 4 organic scotch bonnet peppers* , 3 ¼ oz
- ½ large red onion or 1 medium yellow onion , chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce , use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar , I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
