12 Fun Greek Yogurt Recipes for Kids They’ll Beg You to Make

You know the scene: the kids ask for a snack and you want something healthy, fast, and fun. Greek yogurt recipes for kids are lifesavers when you want protein-rich snacks that actually feel like treats. These recipes mix creamy yogurt with fruit, oats, chocolate, and a few sneaky veggies so your kids eat well and smile.

Inside you'll find 12 playful, doable recipes. They range from no-cook snacks to baked muffins and frozen pops. Each dish is written for busy cooks. You’ll get exact measurements, kid-approved flavors, and serving tips that make the food look as good as it tastes. Save a few pins and you’ll have go-to ideas for breakfast, snack time, and lunchbox surprises.

1. Greek Yogurt Recipes for Kids: Berry Breakfast Parfait

This layered berry parfait is bright, crunchy, and sweet without sugar overload. The tart Greek yogurt balances jammy berries and crunchy granola. It’s perfect for quick breakfasts or a snack after school. Kids love building their own jars. Expect creamy, fruity, and slightly tangy bites with a satisfying crunch.

Ingredients

• 1 1/2 cups plain Greek yogurt (whole milk or 2%)
• 2 tbsp honey (omit for kids under 1)
• 1 tsp vanilla extract
• 1 cup strawberries, hulled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 3/4 cup granola
• 2 tbsp chia seeds
• 1 banana, sliced
• Zest of 1/2 lemon
• Fresh mint leaves for garnish

Instructions

1. Stir 1 1/2 cups Greek yogurt, 2 tbsp honey, and 1 tsp vanilla in a bowl until smooth.
2. Toss strawberries with lemon zest to brighten flavor.
3. Spoon 2 tbsp of yogurt into the bottom of four small jars.
4. Add a layer of sliced banana, then a layer of strawberries and blueberries.
5. Sprinkle 1 tbsp chia seeds and 2 tbsp granola.
6. Repeat layers until jars are full, finishing with granola and a few raspberries.
7. Top with mint leaves and chill 10 minutes to meld flavors.
8. Serve immediately or cover and refrigerate up to 24 hours.

How to Serve It

Serve parfaits in clear jars so the layers show. Garnish with a mint sprig and extra berries on top. Pair with a small glass of milk or chocolate milk for a fun breakfast. Store covered in the fridge for up to 24 hours; add granola just before eating for crunch. Make parfaits the night before for busy mornings and switch fruits by season.

2. Frozen Greek Yogurt Pops

These frozen Greek yogurt pops are creamy, cold, and fruity. The yogurt gives a rich texture, while fruit adds natural sweetness. They’re ideal for warm days or lunchbox treats. Kids will love the bright colors and fun shapes. Expect a smooth, spoonable pop with fruity flecks.

Ingredients

• 2 cups plain Greek yogurt (2%)
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup honey
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup mashed banana (for creaminess)
• 2 tbsp chia seeds (optional)
• 1/4 cup finely chopped kiwi (optional)
• Ice pop molds and sticks

Instructions

1. Puree 1 cup mixed berries with lemon juice and 1 tbsp honey until smooth.
2. In a bowl, mix 2 cups Greek yogurt, 1/4 cup mashed banana, 1 tsp vanilla, and remaining honey until smooth.
3. Spoon a tablespoon of yogurt into each mold.
4. Add a teaspoon of berry puree, then another yogurt layer. Swirl slightly with a skewer for a marbled look.
5. Drop in finely chopped kiwi if using for pops with texture.
6. Insert sticks and freeze at least 4 hours or until solid.
7. To remove, run molds under warm water for 10 seconds to loosen.

How to Serve It

Serve pops on a tray lined with parchment. Garnish the platter with fresh berries and mint. Pair with a picnic sandwich or fresh fruit salad. Store pops in an airtight container in the freezer for up to 2 months. Make a double batch and keep extras on hand for busy weeks.

3. Greek Yogurt Recipes for Kids: Banana Oat Pancakes

These banana oat pancakes are fluffy, tender, and gently sweet. Greek yogurt keeps them moist and adds protein. They’re ideal for weekend breakfasts or a special weekday treat. Little hands love silver-dollar sizes for dipping. Expect a soft interior with golden edges and a hint of banana aroma.

Ingredients

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1 cup plain Greek yogurt (whole milk)
• 1/4 cup milk (or almond milk)
• 1 large egg, room temperature
• 2 tbsp melted butter, cooled
• 1 tsp vanilla extract
• Maple syrup and extra yogurt for serving

Instructions

1. Pulse 1 cup oats in a blender to make coarse oat flour.
2. Whisk oat flour with 1/2 cup flour, 1 tbsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix mashed banana, 1 cup Greek yogurt, 1/4 cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla.
4. Fold wet into dry until combined; don't overmix.
5. Heat a nonstick skillet over medium-low and lightly butter it.
6. Spoon 2 tbsp batter per pancake for silver-dollar size. Cook 2-3 minutes until bubbles form and edges set.
7. Flip and cook 1-2 minutes more until golden and cooked through. Test doneness by a toothpick; it should come out clean.
8. Keep pancakes warm in a low oven (200°F / 95°C) while finishing batch.
9. Serve with a dollop of Greek yogurt and maple syrup.

How to Serve It

Stack pancakes on a kid-sized plate and add banana slices between layers. Top with yogurt and a light drizzle of maple syrup. Pair with a side of turkey bacon or fruit salad. Store leftover pancakes in the fridge for 2 days, or freeze with parchment between layers for up to 1 month. Reheat in a toaster or oven.

4. Creamy Cucumber Tzatziki Dip (Kid-Friendly Veggie Dip)

This tzatziki is cool, tangy, and silky. Greek yogurt gives it a rich base while cucumber and dill add fresh crunch. It’s a great dip for picky eaters who like mild flavors. Serve it as a snack or part of a mezze plate. Expect cool, herby notes and a smooth texture.

Ingredients

• 1 1/2 cups plain Greek yogurt (whole milk)
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp finely chopped mint (optional)
• Carrot sticks, cucumber rounds, and pita for dipping

Instructions

1. Grate the cucumber and squeeze out excess water with a clean towel.
2. Combine 1 1/2 cups Greek yogurt, drained cucumber, 2 minced garlic cloves, 2 tbsp dill, 1 tbsp lemon juice, and 1 tbsp olive oil.
3. Add 1/2 tsp salt and 1/4 tsp pepper. Stir until smooth.
4. Taste and adjust salt or lemon to balance tang.
5. Chill at least 30 minutes so flavors meld.
6. Before serving, stir and drizzle a little olive oil on top.
7. Refrigerate leftovers in an airtight container for up to 3 days.

How to Serve It

Spoon tzatziki into a shallow bowl and swirl a drizzle of olive oil. Garnish with dill sprigs and paprika. Arrange veggie sticks, whole-grain pita, or crackers for dipping. It pairs well with grilled chicken or falafel. Make it a day ahead for stronger flavor. For summer, serve on a veggie platter at picnics.

5. Mini Greek Yogurt Banana Muffins

These mini banana muffins are moist, tender, and perfectly portioned. Greek yogurt keeps them soft and adds a tangy note. They’re great for snacks or lunchboxes. Kids love their small size and sweet banana flavor. Expect a soft crumb with golden edges and a mild banana scent.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup plain Greek yogurt (whole milk)
• 1/3 cup vegetable oil
• 1 large egg, room temperature
• 1 cup mashed ripe banana (about 2 medium)
• 1 tsp vanilla extract
• 1/2 cup rolled oats (for topping)
• Optional: 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line a mini muffin tin with liners.
2. Whisk flour, baking soda, baking powder, and salt in a bowl.
3. In another bowl, beat sugar, Greek yogurt, oil, egg, mashed banana, and vanilla until smooth.
4. Fold dry into wet until just combined. Stir in chocolate chips if using.
5. Spoon batter into mini cups about 3/4 full. Sprinkle oats on top.
6. Bake 12–15 minutes until tops are golden and a toothpick comes out clean.
7. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

How to Serve It

Arrange mini muffins on a colorful plate and dust with a light sprinkle of cinnamon. Serve with milk or a small yogurt cup for extra protein. Store cooled muffins in an airtight container at room temperature for 2 days or freeze for 1 month. Make a double batch and freeze for quick lunchbox add-ons.

6. Apple Cinnamon Yogurt Bites

These apple cinnamon yogurt bites are crunchy, sweet, and cozy. Greek yogurt mixes with applesauce and cinnamon for an autumn vibe. They’re ideal for snack time or a light dessert. Kids enjoy the tiny portions and apple texture. Expect creamy yogurt with warm cinnamon and soft apple bits.

Ingredients

• 2 cups plain Greek yogurt (2%)
• 1/2 cup unsweetened applesauce
• 2 tbsp honey
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 apple, finely diced
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup granola for topping
• 4–6 small paper cups or silicone molds
• 1 tsp lemon juice

Instructions

1. Mix Greek yogurt, applesauce, honey, cinnamon, and nutmeg in a bowl.
2. Toss diced apple with 1 tsp lemon juice to prevent browning.
3. Fold apples and nuts into yogurt mixture.
4. Spoon into small cups or molds, filling each to the top.
5. Top with granola just before serving to keep crunch.
6. Chill 30 minutes to set flavors and slightly firm the yogurt.
7. Store in the fridge for up to 48 hours.

How to Serve It

Serve bites chilled on a small platter. Garnish with a thin apple slice and sprinkle of cinnamon. Pair with a warm mug of apple cider for adults or nut butter toast for kids. For make-ahead, assemble without granola and add it right before serving. Swap in pear for a seasonal twist.

7. Greek Yogurt Recipes for Kids: Chocolate Avocado Pudding

This chocolate avocado pudding is rich, silky, and a healthier twist on dessert. Greek yogurt lightens the texture and adds protein. Kids notice the chocolate first, then the smooth avocado. It's a great after-school treat or party dessert. Expect a creamy, bittersweet bite with a velvety mouthfeel.

Ingredients

• 1 ripe avocado
• 1/2 cup plain Greek yogurt (whole milk)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp milk (as needed)
• Optional: 2 tbsp mini chocolate chips
• Chocolate shavings or cocoa nibs for topping
• Fresh berries for garnish

Instructions

1. Scoop avocado into a blender.
2. Add Greek yogurt, cocoa powder, maple syrup, vanilla, and a pinch of salt.
3. Blend until smooth, adding milk 1 tablespoon at a time to reach desired consistency.
4. Taste and adjust sweetness.
5. Fold in mini chocolate chips if using.
6. Spoon into cups and chill at least 30 minutes to firm up.
7. Garnish with chocolate shavings and fresh berries before serving.

How to Serve It

Serve pudding in small dessert cups topped with whipped yogurt and berries. Add a sprinkle of sea salt for contrast. Pairs well with sliced bananas or graham crackers for dipping. Store covered in the fridge for 2 days. Make ahead and chill; add crunchy toppings when ready to serve.

8. Savory Yogurt Ranch Dip (Veggie-Friendly)

This savory yogurt ranch is herby, creamy, and milder than store-bought ranch. Greek yogurt makes it thick and protein-packed. It’s perfect for dipping raw veggies or pretzels. Kids who like cool, creamy dips will dig this version. Expect a tangy, herb-forward flavor and velvety texture.

Ingredients

• 1 1/2 cups plain Greek yogurt (2%)
• 2 tbsp mayonnaise (optional for richness)
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Veggie sticks and crackers for serving

Instructions

1. In a bowl, whisk Greek yogurt with mayonnaise until smooth.
2. Stir in chives, parsley, dill, garlic powder, and onion powder.
3. Add lemon juice, salt, and pepper. Mix well.
4. Taste and adjust herbs or salt.
5. Chill 30 minutes so flavors meld and dip thickens.
6. Stir again before serving and garnish with extra chives.
7. Store in the fridge up to 3 days.

How to Serve It

Spoon into a shallow bowl and surround with carrot, celery, cucumber sticks, and whole-grain crackers. Garnish with extra chopped chives. Pair with turkey roll-ups or pita wedges. Make it the night before for stronger flavor. For parties, serve in a hollowed-out bread bowl for fun presentation.

9. Yogurt Fruit Sushi (Fun Finger Food)

This fruit sushi turns fruit and yogurt into playful bites. Slices of fruit wrap sweet yogurt and granola for crunch. It’s perfect for kids who love making food with you. Expect fresh fruit brightness and creamy yogurt centers with sweet, crunchy surprises.

Ingredients

• 1 cup plain Greek yogurt (2%)
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 kiwi, peeled and thinly sliced
• 1 mango, thinly sliced
• 1 banana, thinly sliced
• 1/2 cup granola
• 1 tbsp chia seeds
• Toothpicks for assembly

Instructions

1. Mix Greek yogurt, honey, and vanilla until smooth.
2. Lay fruit slices on a cutting board, overlapping to form a long strip.
3. Spoon a thin line of yogurt along the fruit strip.
4. Sprinkle granola and chia seeds over yogurt.
5. Roll carefully and secure with toothpicks.
6. Cut into bite-sized pieces with a sharp knife.
7. Chill 10 minutes so rolls firm slightly.
8. Serve immediately for best texture.

How to Serve It

Arrange fruit sushi on a rectangular platter like real sushi. Garnish with mint leaves and edible flowers for a party. Pair with a small bowl of extra yogurt for dipping. Best eaten the same day; store assembled rolls for a few hours in the fridge. Swap fruits seasonally for new flavors.

10. Greek Yogurt Blueberry Swirl Ice Cream (No Churn)

This no-churn blueberry swirl ice cream is creamy, fruity, and simple. Greek yogurt creates a silky base while blueberry compote adds jammy swirls. Kids love the cool creaminess and sweet bursts of blueberry. Expect a soft, scoopable texture with vibrant purple veins.

Ingredients

• 2 cups plain Greek yogurt (whole milk)
• 1 cup heavy cream
• 3/4 cup sugar
• 1 cup fresh or frozen blueberries
• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt
• 1 tsp cornstarch (to thicken compote)

Instructions

1. In a saucepan, heat blueberries, 1 tbsp honey, and 1 tbsp lemon juice over medium heat.
2. Stir in 1 tsp cornstarch mixed with a little water to thicken and simmer until jammy, about 5–7 minutes. Cool.
3. Whip 1 cup heavy cream with 1/4 cup sugar until soft peaks form.
4. Fold in 2 cups Greek yogurt, 1/2 cup sugar, and 1 tsp vanilla gently.
5. Spoon half the yogurt mixture into a loaf pan, drizzle half the blueberry compote, then repeat layers. Swirl with a knife.
6. Cover and freeze 4–6 hours until firm.
7. Let sit 5 minutes at room temperature before scooping.

How to Serve It

Scoop into small bowls or cones and top with fresh blueberries and a mint leaf. Pair with warm shortbread or a drizzle of honey. Store in an airtight container in the freezer for up to 1 month. For a lighter version, use lower-fat yogurt and cream.

11. Peanut Butter Yogurt Energy Balls

These energy balls are chewy, nutty, and kid-friendly. Greek yogurt adds moisture so the balls stay soft. They’re great for after-school fuel or lunchbox treats. Kids enjoy popping them into their mouths. Expect nutty aromas and a soft, oat-studded bite.

Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter
• 1/2 cup plain Greek yogurt (2%)
• 1/4 cup honey
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips
• 1/4 cup shredded coconut (optional)
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Combine peanut butter, Greek yogurt, and honey in a bowl until smooth.
2. Stir in oats, flaxseed, cinnamon, and salt.
3. Fold in mini chocolate chips and coconut.
4. Chill mixture 15 minutes to firm slightly.
5. Roll into 1-inch balls using your hands; you should get about 14–16.
6. Place on a baking sheet and chill 30 minutes to set.
7. Store in the fridge for up to 5 days or freeze for 1 month.

How to Serve It

Serve energy balls on a small plate or in a reusable snack bag for lunchboxes. Roll in extra oats, cocoa powder, or sesame seeds for variety. Pair with fresh fruit or a small milk box. Make a big batch and store in the freezer for quick snacks. Great for after sports or long playdates.

12. Yogurt Veggie Smoothie Bowl (Green Power)

This green smoothie bowl blends yogurt, spinach, and fruit into a creamy breakfast the kids might actually eat. Greek yogurt keeps the bowl thick and protein-rich. The toppings add crunch and sweetness. Kids can customize their own bowls. Expect bright green color and a mild, fruity flavor.

Ingredients

• 1 cup plain Greek yogurt (2%)
• 1 ripe banana
• 1/2 cup frozen mango chunks
• 1 cup fresh spinach
• 1/4 cup apple juice or milk
• 1 tbsp honey
• 1 tsp chia seeds
• Toppings: sliced kiwi, blueberries, granola, coconut flakes

Instructions

1. Add Greek yogurt, banana, mango, spinach, apple juice, and honey to a blender.
2. Blend until smooth and thick. Add more liquid if needed.
3. Pour into a bowl and smooth the top with a spatula.
4. Decorate with kiwi, blueberries, granola, and coconut flakes.
5. Sprinkle chia seeds and a light drizzle of honey.
6. Serve immediately for best texture.

How to Serve It

Let kids build their own bowls with a toppings bar. Arrange toppings in stripes for a fun look. Pair with whole-grain toast or a boiled egg for added protein. Eat right away; smoothie bowls don’t keep their texture well. For seasonal twists, swap mango for peaches or berries.

You’ve now got a dozen simple, tasty Greek yogurt recipes for kids that cover breakfasts, snacks, desserts, and dips. Each recipe is quick enough for weekdays and fun enough for weekends. Pin your favorites so you can grab them when kids ask for something healthy and tasty. Which recipe will you try first — a frozen pop, a mini muffin, or a yogurt sushi roll? Share these with friends and family, and tag someone who needs easy snack ideas.