High Protein Frozen Peanut Butter Greek Yogurt Bites

You Know Those Snacks You Can’t Stop Making?

First off, let me tell you, these High Protein Frozen Peanut Butter Greek Yogurt Bites honestly started as me just trying to use up a tub of yogurt because I thought it was cottage cheese (it happens, right?). Anyway, fast forward a few test batches—and one messy freezer incident later—and now they’re my go-to not-so-guilty pleasure. One time I even caught my husband sneaking one before breakfast; he said it’s technically dairy so it counts (I’m not gonna argue with that logic at 7am…)

Why You’ll Probably Be Making These on Repeat

So I make these when I can’t stare at another sad protein bar—seriously, those get old fast. My family goes wild for these because, well, they taste way fancier than they are, and also because they’re blissfully cold and just enough creamy to pretend you bought them at some trendy health café. The only snag? Sometimes the peanut butter gets a bit wild and tries to steal the show (tip: a quick zap in the microwave helps tame it), but honestly, that’s half the fun. Oh, and if you eat them straight from the freezer there’s, like, a fifty-fifty shot you’ll get a brain freeze. I warned ya.

You’ll Need These (or Close Enough!)

• About 1 cup thick plain Greek yogurt (full-fat, low-fat, honestly whatever’s in the fridge, I’ve even used vanilla…)
• 1/3 cup creamy peanut butter (or that almond/tahini stuff, but peanut butter’s king here—I use store brand, my gran would be scandalized)
• 1-2 tbsp maple syrup or honey, depending on your sweet tooth (I ran out once and used a weird mix of golden syrup and brown sugar; not ideal, but edible!)
• Pinch of sea salt (optional, but it’s like jewelry for your snacks if you ask me)
• 1/3 cup mini chocolate chips (or you can get fancy with cocoa nibs, or skip entirely if you’re a purist—no judgement)
• Optional: handful chopped roasted peanuts, or toasted coconut (works wonders, trust me)

Alright, Here’s the Rough Game Plan

1. Pop your peanut butter in the microwave for like 10-20 seconds, just enough to make it swirl—but don’t incinerate it! (I’ve done that. It’s not great.)
2. In a mixing bowl, blend Greek yogurt, the slightly melty peanut butter, maple syrup/honey, and a sprinkle of salt together. Do I measure? Sometimes. This is the part where I might “accidentally” taste test, and then I have less for the molds. Oops.
3. Gently fold in chocolate chips and whatever else you’re tossing in. If it looks a little messy? Good. That’s flavor.
4. Plop spoonfuls into silicone mini muffin cups, ice cube trays, or, heck, just blob them on a parchment-lined baking sheet if you’re mold-less (I once used a plastic egg carton in desperation. It sort of worked? Little odd, but hey.)
5. Flatten or swirl the tops with a spoon, then sprinkle on extra chips/peanuts/coconut if you’re feeling artsy.
6. Freeze for at least 2 hours—longer if your freezer is half-full of leftover chili like mine, because apparently cold air can’t get around Tupperware (true story).
7. Pop them out and eat directly, or let them thaw for 2-3 mins for a less rock-hard bite. Up to you. (I prefer the dental risk, but to each their own.)

Trial and, Well, Minor Error Notes

• If you use runny yogurt, you’re gonna get ice puddles. I learned this after using off-brand “Greek-style.” Proper thick Greek yogurt is your pal here.
• Too much honey can get icy too; actually, I think it works better if you stick to the maple syrup sometimes, especially if you hate sticky fingers.
• I tried doubling the peanut butter once (thinking more is more!) but it’s basically a frozen brick of peanut butter, not so easy on the teeth.

Things I’ve Tried (For Science)

• White chocolate chips instead of regular? Surprisingly good.
• Tahini instead of peanut butter? Tastes sort of “grown up”—not for everyone.
• Used protein powder to “ramp up” the protein, but honestly it made them chalky, and, hmm, a bit weird. Wouldn’t recommend unless you find one you absolutely love. Savory Spin has a version with protein powder in case you want to try anyway.
• Added a shot of espresso: okay, not for kids, but wow, that’s a 9am pick-me-up.

If You Don’t Have Baking Trays (Like Me Half the Time)

I said silicone molds are handy—but honestly, just a parchment-lined tray and a spoon works a charm. They turn out funny shapes, but who cares? If someone judges your snack shape, they don’t deserve your snacks anyway.

How Long Do They Last? (Not Long, Honestly)

If you store them in an airtight container, they’ll keep for a week, technically. I say technically because—let’s be real—mine are gone in 24 hours. Every time. Maybe your house has more willpower though? Let me know.

How We Eat Them

Sometimes we just grab them right out of the freezer and eat that way; my youngest likes to dunk hers in hot cocoa, which is slightly odd but apparently delicious (kids these days, eh?). I like crumbling a couple over porridge for breakfast, or mixing in some chopped strawberries if I’m feeling fancy. This parfait recipe is great inspiration for toppings.

Things I’ve Learned (a.k.a. Pro “Don’t Do This” Tips)

• Once tried drinking coffee while spooning the mix; dropped the spoon in the mug. Do not recommend multitasking here.
• I once tried freezing them too fast (cranked up the freezer) but they turned kinda grainy. Best to chill, then freeze.
• Don’t skip the salt. Trust me, it’s the secret handshake of snack flavor.
• If you use chocolate chips, give them a gentle stir—otherwise you’ll get a lumpy bottom. Which, in some cases, isn’t a bad thing…

Sometimes I Get Asked (Like, Actual Questions!)

• Do you think dairy free yogurt would work? I, um, actually tried it with coconut yogurt once, and it was alright! Just a bit softer, so maybe freeze longer or eat faster. I’d love to hear if you find a good combo!
• Is this breakfast or dessert? Both, mate. I mean, technically it’s got yogurt, so… breakfast; but add extra chocolate and now it’s dessert. Use your imagination.
• Can I pack these for a roadtrip? Unless you have a portable freezer (do those exist?), not really, they melt fast. If you’re sticking close to home, though, throw them in an ice chest. They make for a weirdly refreshing pit stop snack.
• My bites stick to the molds, help! Run warm water on the bottom of the mold for, like, five seconds, or just let them sit a minute. They always come out (eventually… with some wiggling.)
• What do I do if I don’t like peanut butter? First, who hurt you? Kidding! Just use almond butter or sunflower butter—it’s different, but still works okay.

Anyway, if you do make these, let me know how your experiment turns out. I love hearing other people’s kitchen victories (and disasters, if we’re honest—makes me feel better about my own yogurt-based mishaps). Here’s another yogurt snack recipe if you get bored with this one. Cheers and happy snacking!

P.S. Bit off-topic, but why do ice cube trays always disappear when you need them? I have, like, five. Owns zero when it counts.