Breakfast Yogurt Bark Recipe


Yogurt and Granola Breakfast Bark

Course: Breakfast/Brunch, Snack
Keyword: Kid Friendly, Summer
Diet: Gluten Free, high carb, Keto, Low/No Sodium, Vegan, Vegetarian
Protein Source: Dairy, Plant Based
Servings: 2 1/2 cups - 5 (1/2 c.) servings per recipe
Calories: 74kcal

What You Need

  • 1 1/2 c. vanilla or honey greek yogurt (may also use cashew or almond based yogurt)
  • 1/2 c. gluten free granola
  • 1/2 cup blueberries
  • 1 tsp TLC Inflammation Buster Seasoning or any of my cinnamon bases seasonings

How to Make It

  • Line a baking sheet with parchment paper.
  • Pour yogurt onto prepared baking sheet and spread into an even layer.
  • Top with granola and berries and sprinkle with a tiny bit of Inflammation Buster.
  • Cover the baking sheet with a piece of aluminum foil.
  • Place in the freezer for two hours, or overnight, until the bark is fully frozen.
  • Break by hand and serve immediately.
  • Keep in the freezer in an airtight container or bag.
  • NOTE: This melts fast, so do not let sit out too long.


Serving: 1g | Calories: 74kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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