Yogurt-Granola Breakfast Bark

Carolyn Williams

Yogurt Granola Bark

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Makes 4 servings

1 (7-ounce) container plain 2% Greek yogurt

2 Tablespoons honey or pure maple syrup, or 1⁄2 to 1 teaspoon liquid stevia

1 Tablespoon fresh lemon juice (optional)

1⁄2 cup fresh or frozen wild blueberries

2⁄3 cup whole-grain, gluten-free granola

Note: You can use 1 cup of yogurt in place of a 7-ounce container.

Recipe has been adapted with permission from Meals That Heal by Carolyn Williams.

What’s better than a super-quick, healthy breakfast that kids enjoy? One that the kids can serve themselves! Tangy and cold, with just the right amount of sweetness, it’s like a yogurt ice pop but in handheld form that provides a healthy dose of probiotics, antioxidants, and fiber. These melt quickly, so keep them stored in the freezer, pull out only what you need, and eat fast.


1. Combine the yogurt, honey, lemon juice (if using), and blueberries in a small bowl. Stir well to combine, mashing the blueberries against the side of the bowl.

2. Line a rimmed baking sheet or shallow storage container with aluminum foil. Pour the yogurt mixture onto the prepared baking sheet or into the container, spreading the mixture to 1⁄4-inch thickness. Sprinkle evenly with the granola, breaking apart any large clusters. Freeze for at least 1 hour before serving. Store in the refrigerator until ready to serve. Just before serving, break into pieces. Return leftover pieces to the freezer. To serve, remove the pieces from freezer, and eat immediately.

Per Serving:

Calories: 129

Carbohydrates: 21 g

Protein: 6 g

Fiber: 0 g