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Greek Yogurt with Oreos

If you’re a yogurt-maker like me, you’re always looking for new ways to eat your yogurt. This recipe for Greek Yogurt with Oreos veers toward sweet and decadent. It’s absolutely addicting. Don’t say I didn’t warn you.

Greek yogurt with Oreos in a dish with a spoon

Recipe Inspiration

You can buy Cookies and Cream Greek Yogurt in the grocery store but I wanted to make it myself with my own homemade yogurt.

My first attempts weren’t so good. The tanginess of yogurt didn’t seem to dance well with the sweetness and crunchiness of Oreo Cookies. I finally figured it out.



How To Make Yogurt with Oreos

I discovered the best way is to stir a tablespoon of Cookies and Cream Frosting into 6 ounces of sweetened unflavored or vanilla-flavored Greek yogurt.  

This method seems to work better than just crumbling a cookie into the yogurt. Maybe it’s the additional sugar and butter in the frosting, or maybe it’s because the crumbled cookies become slightly soft after marinating in all that butter and sugar.

Speaking of marinating, I like to make this frosting ahead of time. A couple of hours in the fridge will help to soften the cookies.

Either way, yogurt done this way is always a good idea. It fully satisfies the Cookies and Cream ice cream cravings that so often taunt me.

Can I make this yogurt dessert ahead of time?

Yes. You can make this decadent treat up to 10 days (depending on how fresh your yogurt is to start with) ahead of time. Store in the fridge.

Can I freeze Oreo cookie yogurt?

(Not to be confused with Oreo cookie frozen yogurt–that’s a different animal.)

No. It changes the consistency and the yogurt will separate when it’s thawed.

However, you can freeze the Cookies and Cream Frosting.

What else can I do with the Cookies and Cream Frosting?

If you are going to the trouble to make the frosting and you’ve got the cookies, you might as well double the batch and double your pleasure.

Do you need me to go on? I think you get the idea.


Click here to get a FREE printable cheat-sheet for making Greek yogurt when you sign up for my FREE 6-day email course: “How To Make the Yogurt of Your Dreams.


Can I make this with store-bought yogurt?

Yes. Buy unflavored Greek yogurt or vanilla-flavored yogurt from the store.

But while you’re here, can I convince you to try making yogurt yourself if you like to have fun in your kitchen?

You can get more details about making Greek yogurt on this website, as well as information and encouragement to help you if and when things don’t go right.


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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


Cookies and Cream Treat

Greek Yogurt with Oreos

Yield: 8 servings
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Now you can make your own cookies and cream Greek yogurt at home with this recipe.

Ingredients

Cookies and Cream Frosting

  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1-2 tablespoons half & half or heavy cream (plus a little extra if necessary to make it smooth)
  • 7 crushed Oreos
  • 40-oz unflavored 2% Greek yogurt

Instructions

  1. Combine the first three ingredients to make Cookies and Cream Frosting. Stir together until smooth.
  2. Stir in crushed cookies.
  3. Chill for a least a couple of hours so the cookies will soften a bit.
  4. Add 1 tablespoon of frosting to 5 ounces of Greek yogurt.
  5. Stir well. Garnish with more chopped Oreos if desired.

Notes

I have not given calorie counts as it will vary according to the fat content of the milk used when making the yogurt and the amount of whey that strained of when making Greek yogurt

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 367mgCarbohydrates: 73gFiber: 2gSugar: 49gProtein: 18g

Did you make this recipe?

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Kathi

Friday 23rd of June 2017

I just started making yogart a month ago and now I'm really confused. I use a yogart maker.I heat milk in a pan not to a boil then let it cool. I line my jars up and and put one teaspoon of starter in containers put the whole milk in shake it up and put in yogart maker I have never had the yogart come out the same I like my yogart not sour and creamy. What am I Doing wrong? Help in Edgewater Fl

Paula

Friday 23rd of June 2017

Kathi, Making yogurt is not an exact science with a precise recipe so you will always have slight variations in your batches. There are SO MANY variables I can't begin to list them all. If you do not like your yogurt sour, that means you should go for a shorter incubation period. How long do you incubate now? I normally like 5 hrs (because I also like my yogurt to be mild) but sometimes it may take a little longer. Also, the starter you use can make a big difference as well as the brand of milk. Making yogurt with a yogurt maker is kinda like riding a bike with training wheels. It's an easier way to ride for beginners. But as you gain confidence, you will find those little jars quite limiting and a lot of trouble. When you get to that point, I have written several helpful posts on this blog about making yogurt--and more specifically, Greek yogurt. See here. https://saladinajar.com/making-homemade-yogurt

One word of caution. You can find a million different ways to make yogurt, especially on the internet, but I would encourage you to find one that works for you and stick with it. Trying to combine directions from 10 different sources can be very confusing and discouraging. Good luck! paula

Sharon

Tuesday 27th of January 2015

Can I use this recipe using raw goat milk and store bought plain yogurt for a starter?

Paula

Tuesday 27th of January 2015

Sharon, I have not tried goat milk myself so can't say for sure. In general, raw milk makes a thinner yogurt but I'm sure that varies just like everything else involved with making yogurt.

Maria

Saturday 27th of September 2014

I was hating the incubating in the oven method. The babysitting to keep it around 100 degrees was giving me sleepless nights. Plus, any use of our stove drove the heat in the oven sky high so I had to have it out by 5:30 for hubby's morning oatmeal. Thus, I broke down, coughed up $149 and bought a Brod & Taylor Proofing Box though Amazon. ( http://www.amazon.com/dp/B005FCZMU6/ref=sr_1_1?ie=UTF8&qid=1411838512&sr=8-1&keywords=bread+proofer ) It's great. You set the temperature, out your incubating container of choice in and take it out for your desired level of tartness. We like very tart so I go with 12 hours, strain in chinois for 90 minutes gently using a spatula from time to time to move the more solid yogurt away from the sides towards the center so the more liquid can escape, then gently whisk (not furiously as I find that breaks it down) and refrigerate 4 hours. We love it. Makes great gifts put in pretty wide mouth mason jars. Thanks!!

Paula

Saturday 27th of September 2014

Wow Maria! Great solution if you have the space. Thanks for sharing your method.

Zana

Monday 14th of April 2014

I would love to hear suggestions about finding a way to keep the temperature at 100 degrees for 4-8 hours. This is where my recipe fails every time. Sad to waste so much product.

Paula

Monday 14th of April 2014

Have you seen this post? It has several ideas for you to consider. The comment section contains even more ideas.

Stephanie

Friday 21st of March 2014

It's been awhile since I made your yogurt, so I came back to check the starter amount- and boy you've been busy with the yogurt tips!

I usually use the method of the heating pad in the cooler but I decided to try the warm oven overnight this time, since I didn't get started until late in the day and I was doing a full gallon, more than my cooler will fit.

After 12 hours it was jiggly but the whey hadn't seperated yet. And the temp was only 82 degrees. ;( I've finally slowly reheated my oven to get the yogurt temp to 100 degrees and I'm hoping I didn't botch this batch of yogurt with temps beneficial to other non-yogurt bugs. I use a wired probe constantly while doing this so I don't have to mess with it much during the process. I'm hoping that my reading of other people on the internet using no temps and 24 hour incubation that I'm worrying for nothing.

Keep up the good work! It's been great reading all the new recipes and tips!