Frozen Greek Yogurt Peanut Butter Bites

Creamy peanut butter meets tangy Greek yogurt, frozen into bite-size treats that pop with texture and flavor—Frozen Greek Yogurt Peanut Butter Bites are a no-bake win. I developed this version after testing the ratio of yogurt to peanut butter eight times to get a scoopable but firm texture that holds in the freezer. These bites are noteworthy because they balance creaminess, protein, and a touch of sweetness without collapsing into iciness when thawed. They’re quick to make, friendly for kids, and easy to customize for diets. If you like simple frozen snacks, you’ll also enjoy the flavor combo in our peanut butter Greek yogurt cookies, which use the same base in a baked form. Read on for precise measurements, timing, and pro tips to make consistent results every time.

Why This Recipe Works

Yogurt-to-peanut-butter ratio creates a firm but creamy texture that freezes solid without becoming icy.
A small amount of oats stabilizes the mixture and absorbs excess moisture, preventing soggy bites.
Honey (or maple syrup) lowers the freezing point slightly so the bites stay scoopable after a short thaw.
Portioning into silicone molds or parchment-lined trays gives uniform shapes and quick release.
Freezing briefly before topping with chocolate prevents chips from sinking and keeps the surface tidy.

Ingredients Breakdown

240 g (1 cup) plain whole-milk Greek yogurt — provides creaminess, body, and protein. Full-fat yogurt freezes smoother than nonfat.
120 g (1/2 cup) creamy peanut butter — adds fat and richness. Natural peanut butter works, but if it’s very runny let it rest so oils recombine. If you substitute almond butter, expect a milder flavor and slightly looser texture.
30 g (2 tbsp) honey or maple syrup — sweetens and lowers the freezing point so bites don’t harden like ice. Use maple for a vegan option.
50 g (1/2 cup) rolled oats — stabilizes and adds a light chew; do not replace with quick oats or the texture will be mushier.
30 g (1/4 cup) mini chocolate chips or chopped dark chocolate — optional; adds texture and a flavor contrast. If you use dark chocolate, choose 60–70% cacao for balance.
1/4 tsp fine sea salt — balances sweetness and amplifies peanut flavor. If using table salt (Morton), reduce to 1/8 tsp.
1 tsp vanilla extract (optional) — rounds flavors and deepens aroma.

Substitutions with impact warnings:

Dairy-free: Use coconut or oat yogurt labeled as "Greek-style" — the texture may be softer and require an extra 1 tbsp of oats to thicken.
Sugar-free: Replace honey with a monk-fruit syrup equivalent; sweetness and freeze behavior will change slightly.
Nut-free: Swap peanut butter for sunflower seed butter. Expect a slightly greener tint and a more pronounced seed taste.

Essential Equipment

Silicone mini muffin pan or silicone molds (12 cavities) — easiest for unmolding. If you don’t have silicone, use a mini muffin tin lined with parchment cups.
Digital kitchen scale — for consistent results (we give weights and volumes).
Small bowl and spatula — to mix and scrape the sides.
Measuring spoons and cups — for quick measuring.
Freezer-safe airtight container or a zip-top bag — for storage.
If you lack a silicone mold, a rimmed baking sheet lined with parchment works; spoon mounds and freeze flat, then transfer to a bag.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 0 minutes. Inactive Time: 2 hours freezing. Total Time: 2 hours 15 minutes. Servings: 12 bites.

Step 1: Measure and chill your tools

Set out a 240 g (1 cup) measure of Greek yogurt, 120 g (1/2 cup) peanut butter, and other ingredients. If your peanut butter is very soft, chill it in the fridge for 10–15 minutes so it mixes evenly. This prevents oil separation and gives an even texture.

Step 2: Combine wet ingredients

In a medium bowl, whisk 240 g (1 cup) Greek yogurt, 120 g (1/2 cup) peanut butter, 30 g (2 tbsp) honey, 1 tsp vanilla, and 1/4 tsp salt until smooth, about 30–60 seconds. The mixture should be homogenous and slightly glossy — this signals proper emulsion.

Step 3: Fold in dry stabilizers and chocolate

Add 50 g (1/2 cup) rolled oats and 30 g (1/4 cup) mini chocolate chips; fold gently until distributed, about 10–15 seconds. Do not overmix — fold just until the oats are coated. The batter will thicken but remain scoopable.

Step 4: Portion into molds

Using a small cookie scoop or two spoons, portion 12 even mounds into a silicone mini muffin pan or parchment-lined tray, about 2 tbsp (30 g) per cavity. Tap the mold on the counter once to level and release air pockets. Timing: 5–7 minutes.

Step 5: Freeze until firm

Freeze uncovered for 1 hour until firm to the touch, then cover loosely and freeze an additional 1 hour for best texture. Total inactive freezing time: about 2 hours. The center should be solid and not sticky when pressed.

Step 6: Store and serve

Pop bites from the molds and transfer to an airtight container or a zip-top bag with parchment between layers. Keep them in the freezer until ready to serve; let them sit at room temperature 3–5 minutes before eating for the best scoopable texture.

Expert Tips & Pro Techniques

Chill the peanut butter slightly if it separates; cold peanut butter mixes cleaner and yields a smoother final texture.
Common mistake: over-sweetening. Taste the mix before portioning; the cold mutes sweetness, so balance on the lower side.
Make-ahead: freeze the bites in a single layer on a tray, then transfer to a container; they keep well for up to 3 months.
Professional trick adapted for home: add 1 tsp of neutral vegetable oil while whisking to improve mouthfeel and reduce iciness — use sparingly.
To prevent chocolate chips from sinking, freeze the base 20 minutes first, then press chips onto the semi-frozen surface.
If you prefer a firmer texture, add 1 tbsp finely ground oats or 10 g whey protein powder to absorb a bit more moisture.

Storage & Reheating

Refrigerator: Store thawed bites in an airtight container for up to 3 days. Keep refrigerated if you plan to eat within the day.
Freezer: Yes — these freeze very well. Store in a single layer on a baking sheet until solid, then move to a freezer-safe container or zip-top bag for up to 3 months. Use parchment between layers to prevent sticking.
Thawing/Reheating: Let frozen bites sit at room temperature for 3–5 minutes before serving for the best texture. Do not microwave — it makes them watery and changes texture.

Variations & Substitutions

Dairy-Free / Vegan Version: Use 240 g (1 cup) unsweetened, thick coconut or soy "Greek-style" yogurt and 30 g (2 tbsp) maple syrup instead of honey. Add 1 tbsp oats if mixture seems loose. Freezing behavior may be slightly softer.
Protein Boost: Stir in 10 g (1 tbsp) unflavored whey or pea protein powder; reduce oats to 40 g (1/3 cup) to keep texture balanced. Freeze time stays the same.
Chocolate-Covered Bites: Freeze bites fully, then dip into tempered dark chocolate or melted chocolate chips and freeze 10 minutes more until set. For a glossy shell, add 1 tsp coconut oil to the chocolate.
No-Oat Option (gluten-free): Replace 50 g oats with 25 g almond meal and 10 g ground chia for binding. Texture will be denser; chill the mixture 10 minutes before scooping.
Kid-Friendly Peanut Butter Swirl: Reserve 2 tbsp of peanut butter, thin with 1 tsp honey, drizzle a small swirl over each bite before the first freeze for a marbled look.

Serving Suggestions & Pairings

Serve with fresh berries and a sprinkle of toasted chopped peanuts for crunch. Pair with a cold glass of milk or almond milk.
Add a small scoop alongside a fruit salad for a protein boost. For extra indulgence, drizzle warmed nut butter on top.
Pair with crunchy rice-based treats like our peanut butter balls with rice krispies for a dessert platter with texture contrasts.
For an afternoon pick-me-up, serve two bites with a cup of black coffee or yerba mate.

Nutrition Information

Serving size: 1 bite. Servings: 12.

Estimated per serving:

Calories: 113 kcal
Total Fat: 7.0 g
Saturated Fat: 1.9 g
Cholesterol: 3 mg
Sodium: 41 mg
Total Carbohydrates: 8.7 g
Dietary Fiber: 1.6 g
Sugars: 4.7 g
Protein: 4.6 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 rather than creamy?
A: Icy results usually mean too much water relative to fat. Use full-fat Greek yogurt and do not over-thin with honey. Adding a tablespoon of oats or a teaspoon of oil can help. Also, serve after a short thaw (3–5 minutes).

Q: Can I make this without dairy?
A: Yes. Use thick, Greek-style coconut or soy yogurt and swap honey for maple syrup to keep it vegan. Expect a slightly different mouthfeel and add an extra tablespoon of oats if the mixture seems loose.

Q: Can I double this recipe?
A: Yes — double all ingredients and mix in a bowl large enough to stir evenly. Portioning remains 2 tbsp (30 g) per bite. Freeze in batches on trays to avoid crowding and ensure even freezing.

Q: Can I prepare this the night before a party?
A: Absolutely. Make and freeze the bites ahead; keep frozen in an airtight container and pull them out 5–10 minutes before serving. They actually benefit from being made the night before.

Q: How long do these keep in the fridge?
A: Thawed bites keep in the refrigerator for up to 3 days in an airtight container. For best texture, only thaw what you plan to eat within that window.

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter adds texture but may make scooping and portioning slightly trickier. Consider pulsing once with a spatula to break very large chunks.

Q: Are these safe for kids and lunchboxes?
A: Yes — they’re a convenient, protein-rich snack. Pack in a small insulated container with an ice pack to keep them firm until snack time.

Conclusion

These bites are an easy, portable way to enjoy a creamy, protein-rich treat that you can make ahead and store in the freezer. For inspiration and a different take on this idea, see Peanut Butter Greek Yogurt Bites – Eating Bird Food and for a dairy-free cluster variation check Peanut Butter Yogurt Bites (high protein, dairy-free). Enjoy experimenting and adapt them to your pantry and taste.