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Frozen Greek Yogurt Peanut Butter Bites

These Frozen Greek Yogurt Peanut Butter Bites are a simple, satisfying snack that supports gut health while being creamy and rich in protein. Perfect for lunchboxes or post-workout treats.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups plain Greek yogurt (approx 340 g) Use full-fat or low-fat for best flavor and texture.
  • 1/2 cup natural peanut butter (smooth or crunchy) (approx 125 g) Choose unsweetened variety to avoid excess sugar.
  • 2 tablespoons honey or maple syrup, optional Use for sweetness; honey can have antimicrobial properties.
  • 1 teaspoon ground cinnamon Anti-inflammatory and helps stabilize blood sugar.
  • 1/3 cup rolled oats, optional Adds fiber and texture.
  • 2 tablespoons mini dark chocolate chips or cacao nibs, optional Antioxidant rich; use a small amount.
  • pinch sea salt
  • extra for drizzling peanut butter or melted dark chocolate, optional

Method
 

Preparation
  1. Line a baking sheet with parchment paper or use a silicone mat.
  2. In a medium bowl, combine Greek yogurt, peanut butter, honey or maple syrup (if using), cinnamon, and a pinch of sea salt. Stir until very smooth.
  3. Fold in rolled oats and chocolate chips (if using). The mixture should be thick and scoopable; if too runny, add 1 to 2 tablespoons more oats or chill for 15 minutes.
  4. Use a small cookie scoop or a tablespoon to drop even portions onto the prepared baking sheet, spacing them about 1 inch apart.
  5. Optional: Gently press each mound into a compact bite shape with the back of a spoon.
  6. Freeze bites for at least 90 minutes, until solid.
  7. If desired, drizzle with melted dark chocolate or peanut butter before serving.
  8. Transfer frozen bites to an airtight container with parchment between layers, and store in the freezer.

Notes

These bites are perfect for meal prep. Store in a single layer and freeze, then transfer to a container with parchment between layers to avoid sticking. They keep well for up to 3 months in the freezer.