If you're a yogurt and granola lover, this one's for you. Granola yogurt bark that's like a frozen yogurt sundae. This is a super easy-to-make treat that you store in the freezer and grab when you feel like it.
You can use any yogurt made with dairy-based or dairy-free milk. If you use full fat or whole milk yogurt the bark will be creamier and prevent it from being a bit icy from moisture crystalizing.
You start by spreading your favorite yogurt across a piece of parchment paper on top of a baking pan or baking dish. Then swirl in some raspberry jam, or your favorite jam or jelly in the yogurt. If you don't have any jam on hand you swirl in some honey or maple syrup. Finally, top with granola pieces and freeze.
For great grain-free granola recipes on Comfy Belly, try Pecan Sesame Granola, Gingerbread Granola, or Carrot Cake Granola, and if you have my first cookbook try Crunchy No-Grain Granola.
As for folks following SCD, here's how to make 24 hour cultured yogurt that is free of lactose.
For the jam, I like to use raspberry jam, or feel free to use strawberry jam, jelly, or other fruit preserves to add some flavor and sweetness to the yogurt. If you don't have jam on hand, use honey or maple syrup and add some fresh or dried fruit. The options are endless!
You'll also want to plan ahead because it will take about five hours for the bark to fully set in the freezer and overnight is even better, especially if you're using a thick full-fat yogurt. Once it's set just slice it into pieces and store in a sealed container in the freezer.
Apart from being a grab-and-go treat, you can use this technique to keep servings of yogurt in the freezer to grab when needed. The bars made with full fat yogurt defrost somewhat quickly. I take them out of the freezer and place in a bowl to have in about 10 minutes. Enjoy!
Granola Yogurt Bark
Ingredients
- 2 cups yogurt
- ¼ cup raspberry jam or other jam or use honey
- 1 cup granola
Instructions
- Prepare a baking sheet or baking dish that can fit in your freezer and place wax paper or aluminum foil on it. You can also use parchment paper but it will get a bit wet from the yogurt.
- Pour the yogurt on to the baking pan and spread it evenly across using a spatula or the back of a spoon. You want it to be about ¼ inch thick.
- Using a swirling motion place small drops of jam on the yogurt and spread it a bit with a spatula or the back of a spoon.
- Add the granola across the top of the yogurt and place the pan in the freezer for at least five hours.
- Slice the yogurt into about 20 pieces and store in a sealed container in the freezer for a few months.
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