Frozen Yogurt Bars combine creamy vanilla yogurt blended with chocolate chips and adorned with sweet berry toppings and crunchy granola. They offer a refreshing and healthier alternative to traditional sweets.
Frozen yogurt bars are a delightful treat that blends the creamy goodness of yogurt, sweet berries and the irresistible crunch of granola and chocolate chips.
Unlike traditional chocolate barks, such as my fresh mint chocolate bark, using yogurt is a refreshing and healthy alternative for those seeking a lighter option.
With its vibrant colors and playful presentation, frozen yogurt bark is as visually appealing as it is delicious.
Table of Contents
These yogurt bars come together with just 5 ingredients.
A foundation of vanilla-flavored yogurt sets the stage, blended with mini chocolate chips, and crowned with a medley of strawberries, blueberries, and granola.
🍓 Why You Will Love This Recipe
- Can be made dairy-free using coconut yogurt.
- Healthier alternative to traditional chocolate barks.
- Refreshing and light dessert option.
- Easy to make with minimal ingredients.
- Versatile base for various toppings.
Each bite of these yogurt bars offers a delightful contrast, with the vibrant and refreshing fruits complementing the creamy yogurt base.
Whether it's chocolate bark, like my peanut butter chocolate or salted hazelnut, or a yogurt-based bark, they're a fantastic snacking option that appeals to both kids and adults.
🥝 Topping Variations
This creamy yogurt base serves as a fantastic canvas for various toppings and flavor combinations.
Try some of these topping ideas the next time you make it:
- Fresh fruits: Chop up some mango, pineapple, kiwi fruit or apples.
- Different berries: Such as raspberries and blackberries.
- Chopped Nuts: Pistachios, almonds, cashews, hazelnuts or walnuts will add extra crunch.
- Sweet drizzles: Honey, melted chocolate or caramel sauce for an extra layer of lusciousness.
- Dried fruits: Sprinkle over some dried cranberries, sultanas, apricots or pineapple for added natural sweetness.
📋 Ingredient Notes & Substitutions
- Full-fat Vanilla Greek Yogurt: Can be substituted with regular full-fat vanilla yogurt. To make it dairy-free, use vanilla coconut yogurt. Greek yogurt freezes with fewer ice crystals than regular yogurt as it contains less water. Both work well though.
- Mini chocolate chips: Use either dark or milk chocolate chips. You can also use regular-sized chocolate chips if you only have those. To make it dairy-free, use dairy-free chocolate chips.
- Fresh strawberries: As you need to slice them, using fresh instead of frozen is easier. If you cannot get fresh, use frozen strawberries but try and cut them into smaller pieces/slices if you can, or substitute them for frozen raspberries.
- Frozen blueberries: As you don't need to cut these smaller, you can use frozen blueberries but also fresh if you have them. No need to thaw them beforehand.
- Granola: Any granola you have on hand or like will work. If you don't have granola, substitute it for toasted coconut flakes, oats or a mixture of chopped nuts or seeds.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a small mixing bowl, mix together the yogurt and chocolate chips.
Step two: Dollop the yogurt mixture onto the baking sheet with the parchment paper.
Spread it out in an even layer right to the edges with a rubber spatula or the back of a spoon.
Step three: Top the yogurt with the sliced strawberries, frozen blueberries and sprinkle over the granola.
Step four: Place into your freezer and freeze for 4+ hours or overnight until solid and completely frozen. Remove from freezer, slice into bars and enjoy!
💭 Expert Tips
- Use parchment paper or silicone mat: To prevent the bars from sticking to the baking sheet, line it with parchment paper or a silicone mat. This makes it easier to remove the bark once it's fully frozen.
- Combine the yogurt and chocolate chips first: Mix the chocolate chips through the yogurt in a bowl first, as opposed to swirling them together on the lined baking sheet.
- Use fresh, not frozen strawberries: It's easier to slice fresh strawberries than it is to slice frozen strawberries.
- Slice it into bars straight from the freezer: Once frozen, take it out of the freezer and immediately cut it into bars. Do not let it sit for too long as it will begin to melt, making it difficult to slice.
⏲️ Storage Instructions
Store yogurt bars in a freezer-friendly airtight container or zip-lock bags. Keep them in the freezer for up to 2 weeks.
If you have multiple layers of the bars in one container, separate them with a sheet of parchment paper to prevent the pieces from sticking together.
These are best enjoyed within a couple of weeks of being stored. While it can be stored for longer, the texture and taste may deteriorate over time.
💬 Recipe FAQ's
Yes! I've made this with plain yogurt and plain coconut yogurt and both work great. Keep in mind that regular plain yogurt may freeze with more of an icy texture as it contains a higher percentage of water compared to full-fat Greek yogurt.
Absolutely! Plain or vanilla coconut yogurt works beautifully! I have not tested this recipe using other alternatives such as soy yogurt or oat yogurt.
Of course, you can! Simply do not add the chocolate chips to the yogurt. Instead, go ahead and spread the yogurt straight out onto the lined baking sheet and add the toppings.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
5 Ingredient Frozen Yogurt Bars
Ingredients
- 2 cups (500g) full-fat vanilla Greek yogurt, see note one below
- ¼ cup mini dark or milk chocolate chips
- 1 cup fresh sliced strawberries, approx. 5 large strawberries
- ¾ cup frozen or fresh blueberries, no need to thaw
- ⅓ cup granola of choice, store-bought or homemade
Instructions
- Place a sheet of parchment paper on a baking sheet with sides and set aside. No need to grease it with butter or spray it with oil to stick the paper to it. The yogurt will weigh it down later.
- In a small mixing bowl, add yogurt and stir through chocolate chips.
- Dollop yogurt mixture onto the baking sheet with the parchment paper. Spread it out in an even layer right to the edges with a rubber spatula or the back of a spoon.
- Slice strawberries, or dice them if you prefer them smaller which is great for kids.
- Top yogurt with sliced strawberries and then the bluebberries.
- Sprinkle over granola.
- Place baking sheet into your freezer and freeze for 4+ hours or overnight until solid and completely frozen.
- Remove from freezer, quickly lift it out of the baking sheet using the sides of the parchment paper and place it onto a chopping board.
- Using a large sharp knife, slice it into bars or random chards, like a chocolate bark.
- Enjoy a few pieces or immediately place into a freezer-friendly airtight container, with a sheet of parchment paper between any layers to avoid sticking, and place it back into the freezer. The yogurt will begin to melt quite quickly being at room temperature.
- Enjoy!
Notes
- Yogurt: Full-fat Greek yogurt contains less water than regular yogurt, therefore fewer ice crystals form when it’s frozen. Full-fat regular yogurt still works great. To make it dairy-free, use plain or vanilla coconut yogurt. I haven't tested this using soy yogurt.
- Use parchment paper or silicone mat: To prevent the bars from sticking to the baking sheet, line it with parchment paper or a silicone mat. This makes it easier to remove it once it's fully frozen.
- Use fresh, not frozen strawberries: It's easier to slice fresh strawberries than it is to slice frozen strawberries.
- Slice it into bars straight from the freezer: Once frozen, take it out of the freezer and immediately cut it into bars. Do not let it sit for too long as it will begin to melt, making it difficult to slice.
- Store yogurt bars in a freezer-friendly airtight container or zip-lock bags. Keep them in the freezer for up to 2 weeks.
Nutrition
This recipe was originally published in March 2021. It was republished in May 2023 with new images and helpful information.
Did you make this recipe? Let me know!