I’m not really a Greek yogurt eater, but I happened to have two recipes pinned that use it so I made them both today with the kids and there was none leftover. Nice!
First, the boys and I made Banana Oatmeal Muffins. I got the recipe from Keeping Up With The Jonses, but of course tweaked it a little like I always do. I only had the quick cooking oats so I substituted those without any problems, I replaced 1/4 cup of sugar with honey (honey and oats sounded good), and I added about 1/3 cup of milk….I have no idea how she got it to blend without the extra liquid…or maybe it’s just my 1970’s blender that was the problem, but either way the taste and texture turned out great. Even Monkey, who dislikes only a handful of foods of which two are muffins and anything with oatmeal in it, loved these. And LoveBug who doesn’t like anything (but loves carbs and bananas) was also a big fan.
Here is the recipe with my tweaks added:
Banana Oatmeal Muffins makes 12 muffins
- 2 1/2 cups oats (old fashioned kind OR quick cooking)
- 1 cup of plain Greek yogurt
- 2 eggs
- 3/4 cup sweetener of choice (I used 1/2 cup sugar and 1/4 cup honey)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 bananas
Important: The paper liners don’t work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the dry ingredients, in a blender or food processor, and blend until oats are smooth. Add remaining ingredients and blend until smooth *Important: In hindsight I would blend the oats then dump into a bowl, place all liquids in blender, then add oats back on top (I couldn’t get the liquids down to the bottom after I processed the oats)
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
And the finished product, yum!
Second, we made Frozen Fruit Pops with the Pinterest credit going to In Sock Monkey Slippers. They were kind of a pain in the a** to make because the yogurt was so thick it kept just pulling the fruit off the sticks, but the kids ate every single bite so it’s with trying again maybe with a low fat yogurt.
Frozen Yogurt Covered Fruit Pops makes 12 pops
- 1/2 cup Greek yogurt*
- 1 Tablespoon honey (or more to according to taste)
- large freezable fruit such as: bananas, kiwi, strawberries, mango
- 12 cake-pop or thick lollipop sticks, 6″ long
- toppings such as: chopped pecans, cashews, pistachios, mini chocolate chips, sprinkles
1. In a bowl combined yogurt and honey.
2. Slice fruit into large slices that will fit on a stick. Keep strawberries whole.
3. Prep the desired toppings. Chop nuts and chocolate, toast coconut, pour sprinkles…and place on a plate or in separate bowls.
4. Insert sticks into fruit.
5. Dip into yogurt and then sprinkle with desired toppings.
6. Place on a lined baking sheet and freeze for 2 hours.
Points for presentation on this snack!