Healthy Frozen Yogurt Granola Bars

Healthy Frozen Yogurt Granola Bars

These healthy frozen yogurt granola bars are made with Greek yogurt and a chewy no-bake oat base. They’re easy, refreshing, and more filling than traditional yogurt bark—perfect for a healthy snack or summer dessert.

5 from 22 votes

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Prep Time 5

Total Time 2

Serving servings

Ingredients

No-Bake Granola Base:

1 ½ cups old fashioned rolled oats, gluten-free if needed
⅓ cup nut butter, almond butter or peanut butter
3 tablespoon maple syrup or honey
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
½ teaspoon salt

Yogurt Fruit Layer:

2 cups vanilla yogurt or skyr, I love Siggi's Vanilla Skyr
⅓ cup fresh strawberries, sliced
¼ cup fresh blueberries
¼ cup raspberries and/or blackberries, cut in half (optional berry)

Instructions

Prep the pan: Line an 8x8” or 9x9” baking dish with parchment paper and set aside.
Make the granola base: In a large bowl, mix together all the granola base ingredients until combined. Transfer to the lined dish and use a spatula (or your hands) to firmly press into an even layer. Make sure to really pack it down so the bars hold together.
Add the yogurt layer: Spread the vanilla Greek yogurt or skyr evenly over the granola base. Smooth it out with the back of a spoon or spatula.
Add toppings: Top with strawberries, blueberries, raspberries, and/or blackberries.
Freeze: Place in the freezer for at least 2–3 hours, or until fully set.
Slice and serve: Let sit at room temperature for 5–10 minutes, then cut into squares. Enjoy cold and store leftovers in the freezer.

Notes

Yogurt options: Use your favorite flavor of yogurt. Strawberry, blueberry, maple, banana, or even peach all work. If using plain yogurt, add a little extra maple syrup and vanilla for sweetness.

Best yogurt for texture: Thick Greek yogurt or skyr works best. Thinner yogurts can freeze more icy.

Oats: Use old-fashioned rolled oats. Do not use quick oats or steel-cut oats—they won’t hold the same texture.

Nut-free option: Use sunflower seed butter or tahini instead of almond or peanut butter.

Dairy-free option: Use a thick dairy-free yogurt (like coconut or almond). Avoid thin yogurts so the bars don’t get icy.

Double the recipe: Use a 9” x 13” baking dish.

Storage: Store in an airtight container in the freezer for up to 2–3 weeks. Separate layers with parchment paper so they don’t stick.

Nutrition

Course Dessert, Snack

Cuisine American, Healthy

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