This shop, No-Bake Pumpkin Pie Fro-Yo Bites with Cranberry-Granola Crust, has been compensated by Collective Bias, Inc. and its advertiser. All opinions and photographs are mine. #BetterWithCraisins #CollectiveBias
I know it’s not technically October yet, but I’m already going super strong with my pumpkin game. Had my first Pumpkin Spice Latte of the season (#basic), stocked up on my craft pumpkins for decorating, and now I’m bringing you these crazy easy and delicious, No-Bake Pumpkin Pie Fro-Yo Bites with Cranberry-Granola Crust. Pumpkin? No-Bake? Ocean Spray® Craisins® Dried Cranberries? Sign me up!
So if you’ve been hanging around Because I Said So Baby for any length of time, then you know we love yogurt. It’s got the healthy fats busy toddlers need and is my favorite mid-morning momsnack. But sometimes you’ve got to change it up, you know? Sometimes you’ve got to add dreamy pumpkin pie spices, tart Craisins® Dried Cranberries, and hearty nuts + oats to take plain yogurt to the next level. And that’s what we’re doing today. We are giving the oven a break, upping our Fall 2016 Pumpkin Game and we are loving.every.second.of.it.
Here’s the deal with the Cranberry-Granola crust. You simply process the crust ingredients in your food processor and then press into a muffin tin. THAT’S IT. Older toddlers and kids may even want to help with this step ‘cause smushing the mixture into the pan is like playing with your food, right? Harper on the other hand is just happy to taste test.
Quality control, mom.
Let’s take a second to talk about this filling. This filling is just everything right now: creamy, dreamy, fall deliciousness with just a touch of real maple syrup to play nicely off of the tart cranberries in the crust.
These No-Bake Pumpkin Pie Fro-Yo cups may sound super decadent but they’re really an anytime, healthy snack. Perfect for breakfast, a post-naptime pick-me-up, or even an afterschool snack. Seriously though, how cute are these little bites?
No-Bake Pumpkin Pie Fro-Yo Bites with Cranberry-Granola Crust
For the Crust
- 1 ½ Cups Rolled Oats
- 1 ½ Cups Raw Pecan Halves
- ½ Cup Raw Cashews
- ½ Cup Craisins® Dried Cranberries
- ⅓ Cup Coconut Oil, Melted (I used refined)
- 2 TB Unsalted Butter, Melted
- ½ TSP fine sea salt
In the bowl of your food processor, pulse the oats and nuts a few times until broken up into small pieces. Add the dried cranberries, melted coconut oil, melted butter, and sea salt and pulse again a few times until the mixture starts to form a soft dough. Transfer to a bowl and refrigerate while you make the filling.
For the Filling
- 1 ½ Cups Plain Whole Milk Greek Yogurt
- ¼ Cup Plain Pumpkin Puree
- 2 TB Real Maple Syrup (we like dark grade B)
- ½ TSP Ground Cinnamon
- ⅛ TSP Ground Nutmeg
- ⅛ TSP Ground Ginger
- Pinch Ground Allspice
Whisk all filling ingredients in a large bowl until combined. Refrigerate until ready to use.
Note: you shouldn’t need to spray your muffin tin as the coconut oil and butter in the crust will prevent the bites from sticking to the pan. A silicone muffin tin or cups would work great for this recipe!
Press about 2 tablespoons of the crust mixture into each cup of the muffin tin, making a well in the center of each.
Using a measuring cup or small ice cream scoop, fill the wells with the yogurt mixture until it just reaches the top of the crust.
Cover the muffin tin with plastic wrap and freeze until completely set, about 3-4 hours. These are a great make-ahead treat! When you’re ready to eat them, gently run a butter knife around the rim of each cup and lift out the fro-yo bite. These are easiest to eat if you let them sit at room temperature for a few minutes.
+Although you may not be able to find Craisins® Dried Cranberries at your local Sam’s Club, you can still find them at other grocers. I got my bulk size bag at my local Publix store (perfect for the upcoming holiday season). You can find them in the same aisle as the squeezy pouches.
+To make this recipe vegan-friendly, use another ⅓ cup of coconut oil instead of the butter and use dairy-free yogurt in place of the Greek Yogurt. I haven’t personally tried this method, so if you try it – make sure to let me know how it comes out!
+This recipe is naturally gluten-free. If gluten is an issue for you, make sure to buy gluten-free rolled oats.
+You could probably also use non-fat or 2% Greek Yogurt, but I have only made this with Whole Milk yogurt.
What easy & healthy pumpkin recipes are you drooling over this fall? Get some more fall recipe inspiration, here!
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