High-Protein Yogurt Breakfast Bark (Print version)

Creamy yogurt bark layered with mixed berries and seeds for a refreshing, protein-rich morning boost.

# What You'll Need:

→ Dairy

01 - 2 cups plain Greek yogurt (2% or 0% fat)
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract

→ Fruits

04 - 1 cup mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Seeds & Nuts

05 - 2 tablespoons chia seeds
06 - 2 tablespoons pumpkin seeds (pepitas)
07 - 2 tablespoons sliced almonds (optional)
08 - 1 tablespoon sunflower seeds

→ Toppings

09 - 2 tablespoons shredded unsweetened coconut
10 - 2 tablespoons dark chocolate chips

# Directions:

01 - Line a 9x13 inch rimmed baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, honey or maple syrup, and vanilla extract. Mix until smooth and well combined.
03 - Spread the yogurt mixture evenly onto the prepared baking sheet to approximately 1/2 inch thickness.
04 - Evenly scatter mixed berries over the yogurt layer.
05 - Sprinkle chia seeds, pumpkin seeds, sliced almonds, and sunflower seeds over the berries. Add coconut and chocolate chips if desired.
06 - Gently press toppings into the yogurt with the back of a spoon to help them adhere firmly.
07 - Freeze for at least 3 hours, or until completely firm.
08 - Once frozen, break the bark into pieces and store in an airtight container in the freezer until ready to serve.

# Expert Tips:

01 -
  • It's ready in ten minutes of actual work, then you just walk away and let the freezer do the heavy lifting.
  • Eight grams of protein per piece means you're genuinely fueled, not just snacking on sugar.
  • Breaking it into shards feels oddly satisfying, like you're creating something rather than just eating something.
02 -
  • The yogurt will separate slightly as it freezes if you use a yogurt that's too thin in texture, so Greek yogurt isn't optional—it's what keeps this whole thing from becoming a sad puddle.
  • Freezing time can't be rushed; I once tried to eat it after ninety minutes and it was essentially soft-serve, which sounds good until you realize you wanted that satisfying frozen crunch.
03 -
  • If your kitchen is warm, work quickly when spreading the yogurt—it'll start softening if you take too long, and you want clean edges.
  • Pressing the toppings down firmly isn't just about aesthetics; it creates little pockets where flavors concentrate, making each bite more rewarding than it should be for something so simple.
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