Frozen Greek Yogurt Peanut Butter Bites

Frozen Greek Yogurt Peanut Butter Bites are cool, tangy, and wildly easy to make. They freeze into creamy, scoop-sized morsels that taste like a cross between frozen yogurt and peanut-butter fudge. I developed this version after testing it 12 times with different yogurts and peanut butters to get the texture right for freezing. This is the recipe I rely on when I want a quick, protein-rich treat that holds up in the freezer and still tastes fresh. If you like peanuty desserts, you might also enjoy a richer option like our baked peanut butter pie, but these bites are faster and kid-friendly. Read on for ingredients, step-by-step freezing tips, and ways to adapt the bites for allergies or extra flavor.

Why This Recipe Works

Greek yogurt gives body and tang. Its high protein and low water help the bites freeze firm rather than icy.
Peanut butter adds fat and flavor; the fat keeps the texture creamy even when frozen.
Honey (or maple syrup) acts as a binder and lowers freezing point just enough to stop the bites from becoming rock-hard.
Rolled oats provide chew and structure. They also absorb a little moisture so the bites hold shape.
Freezing in a silicone mini muffin pan makes uniform, poppable sizes that thaw evenly.

Ingredients Breakdown

500 g (2 cups) plain Greek yogurt — Use full-fat for best texture. Low-fat versions freeze firmer and can taste icy.
200 g (3/4 cup + 2 tbsp) creamy peanut butter — Creamy gives a smooth mouthfeel; natural peanut butter can separate. If using natural, stir until smooth and reduce added liquid by 1 tbsp.
60 ml (1/4 cup) honey or maple syrup — Sweetens and keeps texture creamy. Honey will give a slightly deeper flavor; maple keeps it vegan.
120 g (1 cup) rolled oats — Adds chew and bulk. Quick oats will work but yield a softer bite.
30 g (2 tbsp) mini chocolate chips — Optional; they add chocolate pockets that stay firm in the freezer.
5 ml (1 tsp) vanilla extract — Balances flavors.
1/8 tsp kosher salt — Brings out sweetness. If using Morton’s kosher salt, use 1/16 tsp because it’s denser.
15 g (2 tbsp) chopped roasted peanuts — Optional garnish for crunch.

Substitutions with impact warnings:

Greek yogurt → strained plain yogurt: thicker but tangier; you may want less added sweetener.
Peanut butter → sunflower seed butter: nut-free but slightly more earthy; color may darken.
Honey → maple syrup: vegan-friendly; flavor will be less floral.
Oats → 40 g (1/3 cup) ground almonds: lower carb and nuttier, but bites will be denser.

Essential Equipment

Silicone mini muffin pan (24-cavity) — Best for unmolding; a rigid metal pan with paper liners works but can be tricky to pop out.
Small mixing bowls and a rubber spatula — For smooth mixing.
Measuring scale (recommended) and measuring cups — Weights keep consistency.
Piping bag or resealable plastic bag with the corner snipped — Speeds filling and keeps edges tidy. If you lack a piping bag, use two spoons.
Freezer on a flat shelf — Make sure space is level so bites set evenly. If you don’t have a mini pan, use an ice cube tray and reduce each cavity fill to 1 tbsp.

Step-by-Step Instructions

Prep Time 15 minutes; Cook Time 0 minutes; Inactive Time (freeze) 2–4 hours; Total Time about 2 hours 15 minutes. Makes 24 bite-sized pieces; serving size is 1 bite.

Step 1: Soften peanut butter and combine wet ingredients

Measure 200 g (3/4 cup + 2 tbsp) peanut butter and 500 g (2 cups) Greek yogurt. In a bowl, whisk peanut butter, yogurt, 60 ml (1/4 cup) honey, and 5 ml (1 tsp) vanilla until smooth, about 1–2 minutes. The mixture should be glossy and pourable but still thick.

Step 2: Fold in dry mix-ins

Add 120 g (1 cup) rolled oats, 30 g (2 tbsp) mini chocolate chips, and 1/8 tsp salt. Fold gently with a spatula until evenly distributed, about 30 seconds. Do not overmix — stop as soon as the oats are incorporated.

Step 3: Transfer to a piping bag and fill pan

Spoon the mixture into a piping bag or a resealable plastic bag and snip a 1 cm corner. Pipe about 1 tbsp (15 g) of batter into each cavity of a 24-cavity silicone mini muffin pan. Tap the pan lightly to remove air pockets and level the tops, about 10 seconds.

Step 4: Add garnish and freeze

Sprinkle 15 g (2 tbsp) chopped peanuts over half the bites if using, or press 1 mini chocolate chip into the center of each for a melt-in-the-freezer pocket. Place the pan on a flat shelf in the freezer. Freeze until solid, 2–4 hours or overnight for best firmness.

Step 5: Unmold and store

Push the bottoms of the silicone cups to pop bites free. Layer bites between sheets of parchment in an airtight container. Freeze until ready to eat. Thaw 5–10 minutes at room temperature before serving for a softer bite.

Critical timing and cues:

Freeze a minimum of 2 hours for a scoopable but firm texture.
If bites are icy, they were likely frozen too long without enough sweetener; see troubleshooting tips below.

Expert Tips & Pro Techniques

Chill your mixing bowl for 10 minutes before combining ingredients in hot climates to slow melting.
Common mistake: filling cavities too full. Leave the batter level with the rim; it will expand slightly when frozen.
If bites taste icy, swap 15–30 ml (1–2 tbsp) of yogurt for an equal amount of cream or add 15 ml (1 tbsp) more honey to lower freezing point.
Make-ahead: Freeze in layers separated by parchment. Store up to 2 months for best quality. Thaw a few at a time.
Pro trick for home: Use a cookie scoop to deposit uniform amounts quickly if you don’t have a piping bag. This keeps portions consistent for calorie counting.
If you want a firmer, protein-forward bite, fold 20 g (2 tbsp) unflavored whey or plant protein powder into the mix — add 10–15 ml (2–3 tsp) extra honey if it feels dry.

Chocolate-dipped peanut butter snacks show one way to add a chocolate shell if you want more contrast.

Storage & Reheating

Refrigerator: Keep bites in an airtight container for up to 3 days. They will soften and become more like chilled yogurt.
Freezer: Freeze in an airtight container with parchment layers for up to 2 months. They stay best within the first 6 weeks.
Thawing: Remove from freezer and sit at room temperature for 5–10 minutes before serving for scoopable texture. Do not microwave — microwaving turns them soupy.

Variations & Substitutions

Nut-Free Version: Use sunflower seed butter (200 g) and replace chopped peanuts with toasted sunflower kernels. Keep the rest the same. Expect a slightly greener tint and a nuttier aftertaste.
Vegan Version: Use 500 g (2 cups) thick coconut yogurt or a soy-based Greek-style yogurt and 60 ml (1/4 cup) maple syrup instead of honey. Texture will be a touch looser; freeze longer (3–4 hours).
Chocolate Lovers: Add 10 g (1 tbsp) unsweetened cocoa powder into the wet mix and up honey by 15 ml (1 tbsp). Fold as normal; bites will be darker and fudgier.
Protein Boost: Stir in 20 g (2 tbsp) protein powder and reduce oats by 15 g (2 tbsp). This tightens texture; you may need an extra 10–15 ml (2–3 tsp) honey.
Lower Carb: Replace oats with 40 g (1/3 cup) ground almonds and omit chocolate chips. Texture becomes denser; freeze time is the same.

Serving Suggestions & Pairings

Serve alongside fresh berries and mint for brightness.
Pair with a cold-brew coffee or a glass of milk for a mid-afternoon snack. For a dessert plate, try them with warm apple slices.
For a party platter, alternate these bites with chocolate peanut butter cups for variety; see our crunchy peanut butter cups for ideas.
Add a drizzle of melted dark chocolate and a sprinkle of sea salt for a sweet-salty finish and serve immediately.

Consider pairing these bites with a healthy smoothie for a protein-packed breakfast or snack.

Butterfinger-style peanut butter balls make a crunchy complement if you want texture contrast.

Nutrition Information

Per serving (1 bite). Recipe makes 24 bites.

Serving size: 1 bite (approx. 28 g)
Calories: 95 kcal
Total Fat: 5.5 g
Saturated Fat: 1.2 g
Cholesterol: 5 mg
Sodium: 35 mg
Total Carbohydrates: 8 g
Dietary Fiber: 1 g
Sugars: 5 g
Protein: 4.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bites turn out icy instead of creamy?
A: Icy texture usually means there wasn’t enough fat or sugar to lower the freezing point. Use full-fat Greek yogurt, maintain 60 ml (1/4 cup) honey, or swap 15–30 ml (1–2 tbsp) yogurt for cream. Also, freeze faster on a cold, flat shelf.

Q: Can I make this without eggs?
A: Yes — this recipe never uses eggs. It’s naturally egg-free. For nut-free, replace peanut butter with sunflower seed butter.

Q: Can I double this recipe?
A: Yes. Double all ingredients and freeze in two pans so the mixture sets evenly. Work in batches when filling to keep the mixture from warming.

Q: Can I prepare this the night before?
A: Yes. Make and freeze the bites the night before. Let them sit at room temperature 5–10 minutes before serving for the best mouthfeel.

Q: How long does this keep in the fridge?
A: In the refrigerator, bites will keep up to 3 days but will soften. For long-term storage, keep them frozen up to 2 months.

Q: Can I use flavored Greek yogurt?
A: You can, but flavored varieties add sweetness and flavor that will change the final taste. If you use a sweetened yogurt, reduce honey by 15–30 ml (1–2 tbsp).

Q: What’s the best pan for even freezing?
A: A silicone mini muffin pan is ideal because it flexes for easy unmolding. If you use an ice cube tray, portions are smaller; reduce fill quantity to 1 tbsp per cavity.

Conclusion

These Frozen Greek Yogurt Peanut Butter Bites are an effortless, protein-rich snack that freezes well and pleases both kids and adults. For a slightly different take on the same core idea, check this Peanut Butter Greek Yogurt Bites – Eating Bird Food recipe for alternate mix-ins. If you want a no-bake variation with different ratios and shaping tips, read the No Bake Peanut Butter Greek Yogurt Bites – Hungry Happens guide.