This Honey Granola Protein Yogurt Bark is a quick, wholesome snack that’s both nourishing and satisfying.
Made with creamy Greek yogurt, collagen peptides, and naturally sweet honey, it delivers a protein-packed bite with added crunch from granola and nutrient-dense chia seeds.
High in protein, fiber-rich, and low in saturated fat, it’s an easy recipe to meal-prep for busy days, offering a refreshing, energizing snack that feels like a treat.
Honey Granola Bark
Equipment
- 1 large mixing bowl
- 1 Mixing Spoon or Silicone Spatula
- 1 Baking Sheet (medium to large size)
- 1 Sheet of parchment paper
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rolling Pin (optional, for breaking bark)
Ingredients
- 3 cups plain Greek yogurt
- ½ cup raw honey
- 3 scoops unflavored collagen peptides or protein powder
- ¾ cup granola
- ½ cup chia seeds
Instructions
- Prepare the Yogurt Base: In a large mixing bowl, add the plain Greek yogurt. Use full-fat or 2% Greek yogurt for the best creamy texture. Add the raw honey for natural sweetness and the collagen peptides (or unflavored protein powder if you prefer). Using a spatula or large spoon, stir the mixture slowly at first, then whisk until everything is completely blended. The mixture should look thick, smooth, and slightly glossy with no clumps of powder.
- Line the Baking Sheet: Take out a medium-to-large baking sheet and line it with a piece of parchment paper, making sure the paper reaches the edges and lays flat. This step is crucial because it prevents the yogurt bark from sticking to the pan once frozen. If needed, lightly crease or fold the parchment at the corners to keep it in place.
- Spread the Yogurt Mixture: Pour the yogurt-honey-protein mixture onto the prepared baking sheet. Using the back of a spoon or a spatula, gently spread it into an even layer about ½ inch thick. Try to keep the edges as smooth as possible, but don’t worry if they look rustic — that’s part of the charm of yogurt bark. Make sure the thickness is even so the bark freezes uniformly.
- Add the Crunchy Toppings: Evenly sprinkle the granola across the surface of the yogurt layer, covering as much of the surface as possible for crunch in every bite. Next, scatter the chia seeds over the top. These add fiber, omega-3 fatty acids, and extra texture. If you’d like to customize your bark, now is the perfect time to add optional toppings such as dried fruit, dark chocolate chips, coconut flakes, or fresh berries. Lightly press the toppings into the yogurt layer with clean hands or the back of a spoon so they freeze securely in place.
- Freeze Until Firm: Place the baking sheet flat in your freezer, making sure it’s not tilted to prevent uneven layers. Freeze for at least 8 hours or overnight, allowing the bark to set completely solid. This slow freezing process ensures that the bark holds its shape and breaks into clean pieces later.
- Break Into Pieces: Once fully frozen, remove the baking sheet from the freezer. Lift the parchment paper to release the entire frozen slab from the pan. Place it on a clean cutting board or countertop. Using your hands, carefully break the bark into rustic, uneven pieces. For more uniform chunks, you can gently tap the back of a rolling pin across the bark until it cracks.
- Serve and Enjoy: Transfer the broken pieces into a serving bowl or enjoy them straight from the cutting board. This frozen yogurt bark melts quickly, so serve it immediately if eating fresh. For storage, place any leftovers in an airtight container and keep them in the freezer until ready to enjoy again.
Notes
- Use full-fat or 2% Greek yogurt for a creamier, less icy bark texture.
- Mix the collagen or protein powder thoroughly to avoid clumps in the yogurt base.
- Press toppings lightly into the yogurt so they freeze securely and don’t fall off when broken.
- Keep the bark thickness around ½ inch for the best texture and easy breaking.
- Freeze the bark flat for at least 8 hours; shorter freezing times may result in a soft, sticky texture.
- Break the bark by hand for rustic pieces or use a rolling pin for neater chunks.
- Store leftovers immediately in the freezer to prevent melting and ice crystal formation.
- Customize the toppings with dried fruit, seeds, nuts, or dark chocolate for variety.
- Always use parchment paper — it prevents sticking and makes bark removal easy.
- Serve straight from the freezer, as yogurt bark melts quickly at room temperature.
Chef’s Secrets for Perfect Bark
The secret to a smooth, creamy yogurt bark is all in the base.
Always whisk the honey and collagen peptides into the yogurt until the mixture is silky and well combined.
This prevents powdery pockets and ensures a naturally sweet flavor in every bite.
If you prefer a slightly softer texture, choose full-fat yogurt over nonfat, as the added creaminess reduces iciness once frozen.
For toppings, balance crunch with nutrition — granola and chia seeds are a great start, but adding dried fruit or a sprinkle of dark chocolate can elevate the flavors while keeping the bark wholesome.
Serving Suggestions to Try
This bark makes an excellent midday snack, refreshing post-workout bite, or even a light after-dinner treat.
Pair it with a fresh fruit platter for brunch, or serve alongside a smoothie for a complete breakfast-on-the-go.
You can even crumble frozen bark pieces into a bowl of warm oatmeal or over fresh fruit for a fun texture contrast.
For entertaining, present the bark on a chilled platter with other bite-sized healthy snacks like nuts, berries, and energy balls — it looks impressive yet effortless.
Storage Tips for Long Freshness
Yogurt bark should always be stored in the freezer to maintain its structure and flavor.
Transfer broken pieces into an airtight container or freezer-safe zip bag immediately after breaking.
To prevent sticking, place parchment paper between layers.
Stored properly, the bark will stay fresh for up to 2 weeks, although it’s best enjoyed within the first 5–7 days for optimal flavor and texture.
Avoid keeping it in the refrigerator, as it will soften too quickly and lose its crisp bite.
When ready to serve, take out only the portion you need since it begins melting almost instantly at room temperature.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Yes! Simply swap the Greek yogurt for a thick dairy-free option like coconut or almond-based yogurt.
Keep in mind that plant-based yogurts may freeze slightly icier, but they still taste delicious.
2. Can I replace collagen with protein powder?
Absolutely. Unflavored protein powder works just as well and still adds a protein boost.
If using flavored protein powder, reduce or skip the honey to avoid overly sweet bark.
3. How thick should the yogurt layer be?
About ½ inch thick is ideal. Thicker layers may take longer to freeze and can be harder to break into pieces, while very thin layers may crack too easily.
4. What toppings work best for yogurt bark?
Granola and chia seeds add crunch and nutrition, but you can experiment with dried fruit, nuts, seeds, shredded coconut, or dark chocolate chips.
Just avoid water-rich fresh fruit, as it becomes icy when frozen.
5. How do I keep the bark from melting too fast?
Serve it straight from the freezer and avoid leaving it at room temperature for too long.
If serving at a party, place the platter over ice to help maintain its frozen texture for longer.
