Granola Yogurt Cups, filled with yogurt and topped with your favorite fresh fruit, will be the star of your next brunch gathering! Or make these cups into granola yogurt bars for a convenient grab-n-go option.

Greek Yogurt next to Granola Yogurt Cups

This post has been sponsored by Dannon Light & Fit®. All thoughts and opinions are my own.

Typically fruit, yogurt and granola bowls are my breakfast of choice. Sometimes, though, I really like to jazz it up. And these Granola Yogurt Cups are a new favorite. Plus, these were a huge hit with the family! Not to mention you can customize them based on your favorite toppings. I personally love the Light & Fit Greek® Blueberry nonfat yogurt with a topping of blueberries. Don’t like blueberries? These would be great with strawberries, chopped almonds, mini chocolate chips or a combination.

Granola Yogurt tarts on a white serving plate with Dannon Light and Fit yogurt

Have you guys tried Light & Fit Yogurt? I’m a huge fan, not only of the taste but I also love that these are packed with 12 grams of protein and 80 calories per 5.3 ounce serving. They’re so delicious and they are such a great addition to my breakfast recipes.   

Not only does this recipe work well to make Granola Yogurt Cups but with a few minor tweaks, you can make Yogurt Granola Bars instead. Have you ever made granola bars that were so good you didn’t want to stop eating them? Yeah, these are those granola bars.

a gold spoon inside a cup of Dannon Light & Fit Greek Yogurt

Unlike the cups, the bars are actually no-bake and I love the way the Light & Fit Greek Blueberry yogurt adds wonderful flavor and creaminess to them. These bars are great to grab-n-go with breakfast and I love that they’re packed with protein. I like to make them ahead of time for when I’m short on time. Breakfast is on!

Greek Yogurt next to greek yogurt snack bars

Grab this special Ibotta offer to save on Light & Fit Yogurt. Also, be sure to visit the Light & Fit website to get more recipe inspiration.


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woman's hand holding a Granola Yogurt Bar

Granola Yogurt Cups on a white tray topped with blueberries
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Yogurt Granola Cups or Bars



  • 2 cups rolled oats
  • 1 1/2 cup rice cereal
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup almonds, chopped
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter or almond butter
  • 1/2 cup honey
  • 1 1/2 teaspoon vanilla
  • 1 cup dried blueberries

Greek Yogurt Coating

  • 1/4 cup Dannon Light & Fit® Blueberry
  • 2-3 tablespoons water and until desired consistency is achieved

Yogurt Granola Cups

  • 1 1/4 cups rolled oats
  • 1/4 cup rice cereal
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup almonds, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons peanut butter or almond butter
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2 cups Dannon Light & Fit® Blueberry
  • 2 cups fresh blueberries


For the Bars

  • Line a 9x13 square Pyrex pan with wax or parchment paper.
  • In a large bowl combine the oats, rice cereal, coconut, almonds, and salt. Mix together.
  • In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
  • Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.
  • Make the Greek yogurt coating. In a small bowl, whisk together the yogurt and water. Start with about 2 tablespoons water and continue to add water as needed until you have a thick, but pourable, coating.
  • Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bar into the yogurt and allow any excess to drip off. Place bars back into the freezer for 1-2 hours and until yogurt coating has hardened. Bars are best when kept in the freezer.

For the Cups

  • Preheat oven to 325°F.
  • Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
  • Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.
Serving: 1Yogurt Granola Cup

Did you make this recipe?

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