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As the seasons change and the temperature climbs, the craving for frozen treats often intensifies. From ice creams to sorbets, the variety of refreshing options available can make it difficult to choose a satisfying snack. However, for those who are health-conscious yet still want to indulge their sweet tooth, Frozen Yogurt Peanut Butter Cups with Oats present a perfect solution. This delightful dessert not only satisfies your cravings but also serves up a nutritious punch, making it an ideal choice for both health enthusiasts and dessert lovers alike.

Frozen Yogurt Peanut Butter Cups with Oats

Craving a healthy frozen treat? Try these delicious Frozen Yogurt Peanut Butter Cups with Oats! Perfect for warm days, these cups combine creamy peanut butter, tangy Greek yogurt, and chewy oats to create a nutritious dessert that pleases your sweet tooth without guilt. Packed with protein, healthy fats, and fiber, they're simple to make and customizable to your taste. Indulgence doesn't have to be unhealthy; enjoy every bite of this delightful treat!
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Ingredients
  

1 cup creamy peanut butter (unsweetened)

1 cup Greek yogurt (plain or vanilla)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 cup rolled oats

1/4 cup dark chocolate chips (optional, for drizzling)

Pinch of salt

Mini cupcake liners

Instructions
 

Prepare the Mold: Line a standard muffin tin with mini cupcake liners to hold the peanut butter cups.

    Mix Peanut Butter Filling: In a medium bowl, combine the creamy peanut butter, honey (or maple syrup), and a pinch of salt. Stir until well-mixed and smooth.

      Add Yogurt Mixture: In another bowl, combine the Greek yogurt and vanilla extract. Mix until creamy and well combined. Taste and adjust sweetness if desired.

        Layer the Cups:

          - Spoon about 1 tablespoon of the peanut butter mixture into the bottom of each cupcake liner. Gently press down to create a flat layer.

            - Next, add a layer of the yogurt mixture on top of the peanut butter, filling each liner almost to the top.

              - Finally, sprinkle 1-2 teaspoons of rolled oats on top of the yogurt layer for added crunch.

                Freeze: Place the muffin tin in the freezer and let the cups freeze for at least 2-3 hours, or until completely firm.

                  Optional Chocolate Drizzle: If using chocolate chips, melt them in the microwave in 30-second increments, stirring until smooth. Once the yogurt cups are frozen, remove them from the muffin tin and place them on a parchment-lined baking sheet. Drizzle the melted chocolate over the top of each cup.

                    Final Freeze: Return the cups to the freezer for an additional 30-60 minutes to set the chocolate.

                      Serve: Once fully frozen, serve immediately or store them in an airtight container in the freezer for up to 2 weeks.

                        Prep Time, Total Time, Servings: 15 minutes | 3-4 hours (incl. freezing) | 12 mini cups