Let Me Tell You Why I Love These Bites
Ok, first things first: if you ask my friends, they'll tell you I'm obsessed with all things peanut butter (which is true, can't even deny it). And one hot July day, after melting while waiting for my old freezer to finally spit out more than three ice cubes, I cobbled together this 'frozen Greek yogurt peanut butter bites' thing... and whoa — instant hit. My kids think I'm some dessert genius. A lie, but a tasty one. My neighbor saw me eating these on the porch in fuzzy slippers; now she's hooked, too. The best part? You don't need to be a patisserie chef. If you can stir and have at least two mostly clean bowls, you're already half there. Honestly, it's almost embarrassing how easy these are. Oh, and if your dog gives you The Look, yeah, sorry, they're for humans (learned that bit the hard way after an adorable but sticky kitchen disaster).
Why I Keep Coming Back to This One
I make this whenever I need a cold snack that’s a bit healthier but doesn’t taste like it’s trying too hard. My family loses it over these, especially my youngest — he calls them 'breakfast candies' (which I maybe pretended to object to; breakfast is hard). One time, I tried to switch the peanut butter with almond butter because, you know, we had it lying around — big fail; the texture kinda went weird, but hey, lesson learned. If you’re looking for something that doesn’t heat up the house and is dangerously snackable, this is the ticket. Plus, if you let them thaw just the right length of time, that peanut buttery middle is like velvet. And if you accidentally leave them out too long? Well, they’re still edible, just messier — which, if I’m honest, is how half my snacks go anyway.
What You'll Need (Plus a Few Sub-in Ideas)
- 1 cup Greek yogurt (I usually go for full fat because…flavor, but non-fat works too, or even Icelandic Skyr when I’m feeling fancy. My friend swears by Yeo Valley but honestly Lidl’s Greek-style does just fine.)
- ½ cup creamy peanut butter (Jif or natural, or—awkward pause—SunButter if you need a nut-free version. Just keep an eye on consistency!)
- 2-3 tablespoons maple syrup or honey (Maple adds this mellow roundness, but honey is classic; sometimes I use agave if that’s all that’s in the cupboard.)
- 1 teaspoon vanilla extract (Homemade, store bought, whatever — I honestly can’t tell the difference, though my cousin insists otherwise)
- Pinch of sea salt (or skip if your peanut butter is super salty already)
- ⅓ cup mini chocolate chips (Optional but, come on, live a little. I use dark or sometimes chop up a leftover chocolate bar.)
How I Actually Get These Made
- Line a mini muffin tin with tiny cupcake liners, or honestly just plop parchment squares in there if your liners ran out (been there).
- Stir together Greek yogurt, peanut butter, maple syrup (or honey), and vanilla in a mixing bowl. I always say "stir," but—confession time—my mix is never perfectly smooth, and I don't stress it. If you're fancy, use a hand mixer. I usually just go with a normal spoon and some elbow grease.
- Taste it! (This is where I lick the spoon and pretend I’m 'testing for sweetness.' You can adjust to your sweet tooth here; add a drizzle more maple syrup, or not.)
- Fold in the mini chocolate chips if you’re using them. Or don’t. Live your life.
- Spoon the mixture into your lined tin — about 1 heaped tablespoon per cup. It’s a little messy, but some days I just embrace the chaos.
- Swirl a teeny bit of extra peanut butter on top if that’s your jam (not literal jam, ha, though now I'm wondering…)
- Pop the whole tray in your freezer for 2 hours, or until solid. The back corner of my freezer works fastest, but use what you've got.
- Once they're frozen, you can peel em out and drop them in a zip bag, or just snack right away. Either works. Don’t worry if they look a little rustic — that’s home cook charm!
You Might Want to Know This Stuff
- If you use natural peanut butter, give the jar a proper stir first or you’ll get oil lakes in your bites. (Happened to me last fall, never again… what a mess.)
- Don’t be too fussy about the liners. Actually, silicon molds are easier, but if you only have a regular tray just grease it a tiny bit and go for it.
- They freeze softer than expected because of the yogurt — kinda like cheesecake meets ice cream, but you get used to it (or maybe that’s just me).
If You Want To Tinker: Versions I’ve Tried
- Chocolate swirl: Melt some choc and drizzle before freezing. Looks amazing, tastes spot on.
- With granola on top: Adds crunch if you’re into that. My spouse says it’s 'breakfast-ier.'
- Strawberry jelly swirl: Ok, this was a wild card. As it turns out, jam gets rock hard — not the best, but hey, science.
- Sunflower seed butter: Actually not bad, but kinda earthy. Might be an acquired taste.
What You Need (And Improv Is Fine!)
- Mini muffin tin (but I once just used ice cube trays; took a bit more prying, but worked in a pinch)
- Mixing bowl (doesn’t matter if it’s chipped — more personality)
- Spoon or silicone spatula (or, honestly, clean hands — no judgment)
- Freezer (Don’t laugh — my old one used to take ages; just be patient)
How To Store ‘Em (But They Never Last Long!)
Once they’re frozen, move to an airtight box or a big zip bag. They keep well for two weeks — in theory. In reality, they get wolfed down in about 36 hours. If you let them sit at room temp for more than 20 minutes they get a bit melty, just pop back in the freezer. Oh, and don’t store them near the fish sticks (unless you like a weird aftertaste; ask me how I know).
How I Like To Serve These (And Maybe You Will Too)
In summer, straight out of the freezer is best — though sometimes I let one sit for five minutes because the texture gets dreamy. My oldest dunks hers in hot chocolate (which is, honestly, pretty fun but a tiny bit bonkers for July). If it’s cold out, I might just crumble a few on my oatmeal. Weirdo move? Maybe. But try it!
Things I Messed Up (So You Don’t Have To)
- Rushing the freeze time. Seriously, it’s worth waiting — otherwise they crumble everywhere (I did this while trying to multitask; regret).
- Not tasting before freezing. Once I overdid the honey, and they were way sweet for my taste. Do the taste check.
- Overfilling liners. If you pile ‘em too high, they take forever to freeze solid.
People Actually Asked Me...
- Can I use regular yogurt?
Yeah, but they’ll freeze harder and might taste a bit icy. Greek just turns out creamier. - Will these work with crunchy peanut butter?
Yup, just looks a bit chunky (which actually is not a bad thing at all). Sometimes I do half and half for texture. - Do I have to use muffin liners?
Honestly, no, but you’ll need to loosen the bites with a butter knife or hope they pop out by faith. Silicone molds are like magic, though. - Help, mine taste kinda bland?
Add another pinch of salt or a dab more maple syrup. Or maybe try a swirl of extra PB on top — that's the good stuff. - Any tips for making them vegan?
Swap in coconut yogurt and maple syrup, check the choc chips are dairy free (I love the ones from Enjoy Life!), and you’re golden. - Can I make them look Instagram perfect?
I mean, sure, if you want to. Sprinkle a bit of flaky sea salt and drizzle with chocolate. But honestly, the slightly lumpy ones are my favorite (and, actually, more fun to eat).
If you want to see what inspired these, I first saw something similar at Sally’s Baking Addiction. Also, sometimes for ideas on how to store stuff better, I check The Kitchn — they explain things really well... better than I do, probably.
There it is — my so-called recipe for frozen Greek yogurt peanut butter bites. Not fancy, but honestly, sometimes 'good enough' is as good as it gets!
Ingredients
- 1 cup plain Greek yogurt
- ½ cup natural creamy peanut butter
- 2 tablespoons honey or maple syrup
- ¼ cup rolled oats
- ¼ cup mini chocolate chips
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 tablespoon chopped peanuts (optional)
Instructions
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1Line a baking sheet or large plate with parchment paper.
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2In a medium bowl, mix Greek yogurt, peanut butter, honey, and vanilla extract until smooth.
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3Stir in rolled oats, chocolate chips, sea salt, and chopped peanuts if using.
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4Using a spoon or small cookie scoop, drop tablespoon-sized dollops of the mixture onto the prepared baking sheet.
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5Freeze for at least 2 hours, or until completely firm.
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6Enjoy straight from the freezer, and store leftovers in an airtight container in the freezer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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