Greek Yogurt Breakfast Bark

Does it count as a recipe if it only has two main ingredients??? This is my blog so I am going to say YES! My Greek Yogurt Breakfast Bark is a fun and simple (like seriously simple) make-ahead breakfast recipe. I am going to share two variations of breakfast bark with you, but you can definitely get creative on your own with this recipe. Greek Yogurt is high in protein and can be low in added sugar as well (depending on what brand you purchase).

In order to enjoy Breakfast Bark in the morning, you have to remember to whip it up before you go to bed the night before. Luckily, it only takes a few minutes to prepare the bark and then you let the freezer do the rest of the work. It will freeze in as little as 2 hours so if you would like to enjoy this any other time of day, you certainly can. I think it would be a fun after school snack to surprise the kids with. It’s also a healthy substitution for popsicles or ice cream.

My littlest one (3 years old) helped me prepare this recipe. She loved helping me spread the yogurt out on the sheet pan and plopping the fruit all over.

Here’s how to make it:

Step 1: Spread the Greek yogurt out on a rimmed sheet pan lined with parchment paper. You don’t want the yogurt to be too thin or too thick. If you can see through the yogurt then it’s too thin. You also want to spread it as evenly as possible so it freezes evenly. Aim for about 1/4 inch thick.

Step 2: Add in your berries by gently pressing them into the yogurt. I also added some rainbow sprinkles for a pop of color and to make my kids think they were eating ice cream!

Step 3: Place the sheet pan in the freezer and freeze for at least 2 hours. After it has completely frozen remove it from the freezer and gently pull the Greek Yogurt Breakfast Bark away from the parchment paper. Break it up as you are pulling it off of the parchment paper.

That’s it! I told you this was a simple recipe!

Helpful tips:

• Involve your kids when you are making this recipe! You don’t have to use any sharp knives or a hot stovetop. This is actually a recipe that you could give to a responsible early reader (like a first grader) and tell them to read the instructions and make it themselves.
• Warm hands will melt the frozen bark if it is being eaten slowly. It’s nothing a few wet wipes won’t clean up though.
• I actually prefer to eat the bark after it has been out of the freezer for about 10 minutes (on a cold day, maybe less time on a hot summer day).
• Store the bark in an air-tight container in the freezer to enjoy any time of day.

More Breakfast Recipes:

• Zucchini & Feta Breakfast Skillet
• Breakfast Reuben with Turkey Bacon
• Summer Squash and Goat Cheese Egg Pie

Greek Yogurt Breakfast Bark

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★★★★★

5 from 9 reviews

• Author: Katie
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 16 servings 1x

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Description

This high protein make-ahead meal is perfect for kiddos.  Enjoy this sweet treat any time of year.  It is especially satisfying on a hot summer day though!

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Ingredients

Scale 1x2x3x

Vanilla Raspberry Greek Yogurt Breakfast Bark

• 16 ounces vanilla flavored Greek Yogurt (nonfat, low fat or fat free will work)
• 1 cup fresh raspberries
• Rainbow sprinkles

Blueberry Coconut Greek Yogurt Breakfast Bark

• 16 ounces plain Greek yogurt (nonfat, low fat or fat free will work)
• 2 tablespoons pure maple syrup
• 1/4 cup unsweetened shredded coconut
• 1 cup fresh blueberries

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Instructions

Vanilla Raspberry Greek Yogurt Breakfast Bark

1. Line a rimmed baking sheet with parchment paper.  I recommend using scissors to cut your parchment paper so it fits perfectly inside of your baking sheet.
2. Using a large spoon, scoop your Greek yogurt onto your rimmed baked sheet.  Using the back of your spoon, gently spread the Greek yogurt out on the sheet pan so that it is in one large flat layer.  The layer will be about 1/4 inch thick and only cover half of your sheet pan.
3. Using your hands, press your raspberries into the Greek yogurt, evenly spreading them out as you go. 
4. Sprinkle as many rainbow sprinkles as your prefer all over the Greek yogurt and raspberries.
5. Place your sheet pan in the freezer (make sure it is laying flat).  Freeze for a minimum of 2 hours.  
6. After the bark is completely frozen, remove the sheet pan from the freezer.  Break the bark up into chunks and store it in an air-tight container in the freezer.  

Blueberry Coconut Greek Yogurt Breakfast Bark

1. Line a rimmed baking sheet with parchment paper.  I recommend using scissors to cut your parchment paper so it fits perfectly inside of your baking sheet.
2. In a small mixing bowl, mix together the Greek yogurt, maple syrup and shredded coconut.  
3. Using a large spoon, scoop your Greek yogurt mixture onto your rimmed baked sheet.  Using the back of your spoon, gently spread the Greek yogurt out on the sheet pan so that it is in one large flat layer.  The layer will be about 1/4 inch thick and only cover half of your sheet pan.
4. Using your hands, press the blueberries into the Greek yogurt, evenly spreading them out as you go. 
5. Place your sheet pan in the freezer (make sure it is laying flat).  Freeze for a minimum of 2 hours.  
6. After the bark is completely frozen, remove the sheet pan from the freezer.  Break the bark up into chunks and store it in an air-tight container in the freezer.  

Notes

Feel free to get creative with your flavor combinations!  Try out different types of fruit that freeze well – like strawberries or pineapple!  Try out different flavors of Greek yogurt like strawberry or blueberry.  Make some breakfast bark with full fat Greek yogurt and try some out with non-fat or low fat Greek Yogurt to see what you prefer more!  The combinations are endless!

• Category: breakfast
• Method: freezing

Keywords: Greek yogurt breakfast bark