A way to eat yogurt with one hand!
These bars have a subtle sweetness and are rather filling thanks to the almond butter, oats and yogurt.
This is a great breakfast for those who:
- prefer a lighter breakfast in the morning
- need grab-n-go options for rushed mornings
- prefer a cooler breakfast in the warmer months
Experiment with your favourite type of plant-based yogurts or frozen fruit combination!
Our two favourites are coconut and soy, but availability and taste will depend on what you can find in your area.
Letting the bars warm up for a few minutes makes it easier to cut and bite into!
The yogurt does tend to freeze with little crystals so defrosting helps to get rid of these.
Watch How To Make It Here
This recipe starts at 2:46
Frozen Yogurt Breakfast Bars
▸ ▹ Vegan, gluten-free, refined sugar-free
Yield: 8 bars (or more if you like smaller pieces)
Prep Time: 10-15 min
Freezing Time: 1-2 hrs
Total Time: 10-15 min (not including freezing time)
1 cup (about 12) pitted soft dates*
2 cups (180 g) rolled oats (GF if preferred)
1 cup (250 ml) almond butter
1/4 cup (28 g) ground flaxseed
1 tsp (5 g) ground cinnamon
1.5 cups (375 ml) plant based-yogurt (we used soy)
1 cup (100 g) frozen berries or fresh fruit, stewed
toasted coconut flakes
First, stew the berries until soft, set aside to cool.
In a food processor, blend the dates until they are smooth, scraping down the sides as needed. Add the oatmeal, ground flaxseed, almond butter, and cinnamon and combine, scraping down the sides once or twice.
Transfer the mix to a parchment lined baking dish and press the base into the dish.
Top with the yogurt and spread out evenly.
Dot the yogurt with the stewed berries and use a knife to swirl.
Place into the freezer and let freeze for 1-2 hours, or until the bars are solid enough to cut.
When removed from the freezer, cut into squares or bars of desired size.
Let thaw for 3-5 minutes before eating. Enjoy!
*if not soft, soak in warm water for 10 minutes first, then drain
Storage: store in an air-tight container in the freezer for up to 3 weeks, with parchment paper between cut slices of the bars to prevent them from sticking to each other. If you are eating the bar soon, it can also be kept in the fridge, but the yogurt will soften.
Variations: add dried cranberries or slivered almonds to the granola base. Try with different nut butters, or add in a scoop of cocoa powder.
Did You Try This Recipe?
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