No-Bake Oat Yogurt Cups

Sarah Cobachoby Sarah Cobacho

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No oven, no blender, almost no dishes. Freezer snack cups with 12 g of protein, topped with pink raspberry yogurt.
gluten-freehigh-fiberoil-free
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No-bake oat yogurt cups with a creamy yogurt filling topped with fresh berries

These little cups are so nourishing and perfect to energize you if you’re looking for a satisfying afternoon snack! They are packed with omega-3s and protein (12g!). I chose the ingredients especially to make it a no-bake, no-blender/food processor-required recipe. They are super easy to make, and there are (almost) no dishes!!

They are super versatile, and you could top them with any fruit or yogurt. I do encourage you to choose an unsweetened soy yogurt for extra protein (which increases satiety). To make the yogurt pink, I just blended some raspberries with yogurt. You can do that with any fruit or even with some matcha or butterfly pea powder to give it your favorite color.

You can make them in advance and keep them in the freezer, so you always have a super nourishing snack on hand, and then all you have to do is top them up with some yogurt and your favorite fruits.

You can swap the tahini with any smooth nut or seed butter.

I hope you love them ????

No-bake oat yogurt cups with a creamy yogurt filling topped with fresh berries

NO-BAKE OAT YOGURT CUPS

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These no-bake oat yogurt cups are a nourishing snack packed with omega-3s and protein. Easy to make with minimal cleanup, they’re perfect for an energizing afternoon pick-me-up.
Prep 20 minutes
Total 50 minutes

Equipment

Servings 6

Ingredients

Main Ingredients

Toppings

  • 18 tbsp soy yogurt
  • 1 cup (237 g) fresh fruit

Instructions

  • In a large bowl, combine the oats, almond flour, agave syrup, tahini, hemp seeds, and shredded coconut. Mix until the ingredients stick together when pressed.
  • Divide the mixture into six equal portions. Press each portion firmly into the bottom and sides of a muffin cup. Place the muffin tray in the freezer for 30 minutes to set.
  • After 30 minutes, gently remove each oat cup from the muffin tray. Garnish each cup with a generous dollop of soy yogurt and your choice of fresh fruits. Enjoy your nourishing and energizing snack.

Video

Nutrition Information

Per Serving/Portion

Calories: 311 kcalCarbohydrates: 23 gProtein: 12 gFat: 21 gSodium: 52 mgFiber: 6 gVitamin A: 1 IUVitamin C: 7 mgCalcium: 152 mgIron: 3 mg

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2 Comments

  1. These look great! I have a child with allergies to all nuts. What would you recommend as a substitute for almond meal? Thanks!

    Reply
5 from 1 vote (1 rating without comment)

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