📖 Recipe

Print

Greek Yogurt Breakfast Bark

Greek Yogurt Breakfast Bark displayed on white parchment paper and bright white plates. The photo is decorated with rainbow sprinkles.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

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!

Ingredients

Scale

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

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!

Find it online: https://sugarandsnappeas.com/greek-yogurt-breakfast-bark/