Tap muffin tin against the counter to eliminate any air bubble.
Frozen yogurt granola cups tasty.
Scoop into a mini muffin tin.
Line muffin tin with baking cups and fill with greek yogurt flavor of choice.
Top each cup with.
Place equal amounts of granola in each cup.
Ingredients greek yogurt strawberry sliced blueberry mango diced pineapple diced kiwi banana sliced dark chocolate chip.
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Top yogurt with van s cranberry almond granola and fresh fruit.
We used blackberries blueberries and raspberries.
Freezer for about an hour until solid.
Freeze for two or more hours.
Fill each cup with yogurt and top with fruit.
Fill a muffin tin with cup liners and divide granola mixture across all evenly covering the bottoms.
In spoonfuls fill the rest of granola cups.
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You should have enough for a dozen.
Place in the freezer for about 2 hours.
Top with yogurt see note 1 and freeze for 2 4 hours or until the yogurt is.
Line 2 mini muffin tin containers with 24 mini muffin liners.
Crush the nature valley granola crunch cinnamon crunchy granola with your hands or in a bag with a rolling pin to crush.
In a medium sized bowl pour melted peanut butter and honey over granola and stir to combine.
Instructions line a 12 cup cupcake or muffin pan with cupcake liners.
Mix together yogurt strawberries and granola.
Spoon 1 teaspoon into the bottom of each liner.
You can go right to the rim.
Sprinkle cups with extra coconut and chocolate chips if desired.
Place in freezer for up to two hours.
Preparation heat peanut butter and honey in microwave for approximately 30 seconds or until melted.