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Greek Yogurt Cheerios Snack Bites

By Tieghan Gerard
Created January 10, 2017
Combine your loves of cereal and Greek yogurt with these easy bites, perfect for on-the-go breakfast or snacking!
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Growing up, there were three breakfast foods I used to love: Cheerios, yogurt and granola bars. But they weren’t just for breakfast; I would snack on them all the time, because breakfast foods are just the best.

Therefore, I decided I to create my own fun snack bites inspired by some of my favorite breakfast foods. At first, I wasn’t sure about how these bites where going to turn out but, oh my gosh, I am so exited about the outcome. 

The base of these bites is simply Cheerios (which are made with whole grain), peanut butter and honey. Simple and delicious. Once you coat the bites in Yoplait Greek 100 plain yogurt, you have to let them sit for a bit. I left mine overnight, but six hours should do the trick. Then just store them in an airtight container for up to two weeks. So delicious, and full of protein and whole grains. The perfect fuel for a busy morning (or afternoon)! 

So let’s make ‘em! Grab all your dry ingredients for the bites—see exact list of ingredients in the recipe below. Mix them together in a large bowl.

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Now melt the peanut butter, honey and vanilla together until smooth and creamy.

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Pour the wet ingredients over the dry and mix well. Place the bowl in the freezer for 20-30 minutes.

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Remove mix from the freezer and roll it into tablespoon-size balls. Alternatively, you can grease a muffin tin and push the cereal mixture into the cups. Place back in the freezer for 15 minutes.

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Meanwhile, make the Greek yogurt coating. All you need is Yoplait Greek 100 plain yogurt, unflavored gelatin, honey, vanilla and powdered sugar.

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Dip the frozen bites into the yogurt coating and allow the excess to drip off. Place on a cookie sheet lined with parchment paper. Allow to dry 6 hours or overnight.

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Aren’t they so cute and yummy? And trust me, so delicious!

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Greek Yogurt Cheerios™ Snack Bites

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Ingredients

  • Cheerios™ Bites
    • 3 1/2cups Cheerios™ cereal
    • 1/4cup unsweetened shredded coconut
    • 1/4cup whole roasted pecans, roughly chopped
    • 1/4teaspoon salt
    • 1/2cup peanut butter or almond butter (I typically use peanut butter)
    • 1/2cup honey
    • 1 1/2teaspoons vanilla
    • 1cup dried cranberries
  • Greek Yogurt Coating
    • 1tablespoon water
    • 1teaspoon vanilla
    • 1/2teaspoon unflavored gelatin
    • 1/4cup Yoplait® Greek 100 plain yogurt
    • 1tablespoon honey
    • Pinch of salt
    • 2cups powdered sugar

Directions

  • 1In large bowl, mix cereal, coconut, pecans and 1/4 teaspoon salt.
  • 2In small microwavable bowl, mix peanut butter and 1/2 cup honey. Microwave uncovered on High 30 seconds to 1 minute or until mixture is hot and pourable. Stir in 1 1/2 teaspoons vanilla.
  • 3Add honey mixture to cereal mixture; mix until moist and combined. Gently stir in cranberries. Cover bowl; place in freezer 20 minutes. Shape mixture into 24 to 30 tablespoon-size balls. Place balls on cooking parchment paper-lined cookie sheet. Place in freezer 30 minutes.
  • 4Meanwhile, make Greek yogurt coating. In small bowl, mix water and 1 teaspoon vanilla. Sprinkle gelatin over top, and beat with fork until gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
  • 5In another small bowl, beat yogurt, 1 tablespoon honey and pinch of salt with whisk. Microwave uncovered in 15-second increments, stirring between each increment, until yogurt is liquid-like and very warm to the touch. Don't let it start to boil, or the yogurt will curdle. I microwaved mine for 30 seconds total.
  • 6Beat gelatin into warm yogurt mixture with whisk until gelatin is completely dissolved. Scrape yogurt mixture into medium bowl. Add powdered sugar. Beat with mixer or whisk until yogurt and powdered sugar combine into a thick but pourable coating.
  • 7Line cookie sheet with waxed paper or silicone baking mat. Working with 1 ball at a time, dip frozen balls into yogurt, and allow any excess to drip off. Place on cookie sheet. Let stand uncovered until dry to the touch, at least 6 hours or overnight (I left mine overnight). Cover and store up to 2 weeks in cool place.

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