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Greek Yogurt Cheerios™ Snack Bites

  • Prep 10 min
  • Total 24 hr 0 min
  • Servings 24

Transform Cheerios into a batch of irresistible, yogurt-covered snacks, sweetened with honey and fortified with pecans, coconut and dried cranberries. MORE + LESS -


Cheerios™ Bites

3 1/2
cups Cheerios™ cereal
cup unsweetened shredded coconut
cup whole roasted pecans, roughly chopped
teaspoon salt
cup peanut butter or almond butter (I typically use peanut butter)
cup honey
1 1/2
teaspoons vanilla
cup dried cranberries

Greek Yogurt Coating

tablespoon water
teaspoon vanilla
teaspoon unflavored gelatin
cup Yoplait® Greek 100 plain yogurt
tablespoon honey
Pinch of salt
cups powdered sugar


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  • 1
    In large bowl, mix cereal, coconut, pecans and 1/4 teaspoon salt.
  • 2
    In 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.
  • 3
    Add 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.
  • 4
    Meanwhile, 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.
  • 5
    In 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.
  • 6
    Beat 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.
  • 7
    Line 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.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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