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Greek Yogurt Cheerios™ Snack Bites
Greek Yogurt Cheerios™ Snack Bites
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Prep Time:
10 minutes
Total Time:
Create gourmet yogurt-covered Cheerio clusters with honey, pecans, coconut, and cranberries for a delectable snack.
Ingredients:
  • 3 1/2 cups Cheerios™ cereal
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup whole roasted pecans, roughly chopped
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter or almond butter (I typically use peanut butter)
  • 1/2 cup honey
  • 1 1/2 teaspoons vanilla
  • 1 cup dried cranberries
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1/2 teaspoon unflavored gelatin
  • 1/4 cup Yoplait® Greek 100 plain yogurt
  • 1 tablespoon honey
  • Pinch of salt
  • 2 cups powdered sugar
Instructions:
  • Combine cereal, coconut, pecans, and a pinch of salt in a large bowl.
  • Combine creamy peanut butter with a half cup of honey in a small microwavable bowl. Microwave the mixture uncovered on High for 30 seconds to 1 minute until it's warm and pourable. Finish by stirring in one and a half teaspoons of vanilla extract.
  • Pour the sweet honey mixture into the cereal mixture and stir until everything is moist and mixed. Gently fold in the cranberries. Cover the bowl and chill in the freezer for 20 minutes. Shape the mixture into 24 to 30 tablespoon-size balls. Arrange the balls on a cookie sheet lined with parchment paper and chill in the freezer for 30 minutes.
  • While you wait, prepare the Greek yogurt coating. In a small bowl, combine water and 1 teaspoon of vanilla. Sprinkle gelatin on top, then whisk with a fork until gelatin is evenly spread. Let it sit for approximately 5 minutes until ready to use and it thickens into a paste.
  • In a small bowl, whisk together yogurt, 1 tablespoon honey, and a pinch of salt until smooth. Microwave in 15-second intervals, stirring well each time, until the mixture is warm and smooth. Avoid boiling to prevent curdling. It took me 30 seconds in the microwave.
  • Whisk gelatin into warm yogurt mixture until completely dissolved. Transfer it into a medium bowl and add powdered sugar. Beat with a mixer or whisk until it forms a thick but pourable coating.
  • Prepare a lined cookie sheet. Take one frozen ball at a time, coat it with yogurt, letting any extra drip off. Transfer to the cookie sheet. Allow the balls to air dry for at least 6 hours or overnight. Once dried, they can be stored in a cool place for up to 2 weeks.

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