Berry Froyo Bars

Prep Time 15

Cook Time 20

Servings squares

1 1/2 cups (360g) plain whole milk Greek yogurt
2 tbsp (40g) maple syrup
2 1/2 cups berries*
*Use blueberries, raspberries, and/or strawberries! If using strawberries, chop them small so you don’t have massive frozen chunks.
Note: ~ These taste best and are easiest to eat after they have sat out at room temperature for 30-60 minutes, so remember to take them out of the freezer in advance!
Pro tip! ~ When slicing into these bars (or any bar-style recipe), it helps to use a warm knife to cut through more easily - just run a sharp knife under hot water before slicing. It also helps to wipe the knife clean after each slice for a cleaner cut.

Preheat oven to 350F. Line a 9x9 or 8x-8-inch baking dish with parchment paper.
In a medium microwavable bowl, add butter and microwave until melted. Stir in the maple and vanilla until combined. Stir in the oats, almond flour, cinnamon, and salt until combined. Transfer to the baking dish and press into an even layer.
Bake for 15-20 minutes or until it begins to darken slightly in color, then let cool for at least 15 minutes (you can place it in the fridge or freezer to speed this along).
In that same medium bowl, stir together the yogurt and maple syrup, then add 2 cups of the fruit and stir to combine.
Transfer to the baking dish and spread into an even, compact layer, pressing the yogurt/berries into the crust to make sure it sticks/adheres. Top with remaining ½ cup of fruit and press it in gently. Place in the freezer for at least 6 hours or overnight to solidify.
Remove from the freezer and let sit out at room temp for at least 30 minutes and up to 60 minutes before slicing. Use the parchment to remove from the baking dish and transfer to a cutting board. Cut into 9 square bars.
Store in the freezer (see recipe note)!

Substitutions:

To make vegan, use a vegan yogurt alternative and substitute butter with coconut oil.
To make nut-free, blend pumpkin and/or sunflower seeds into a flour and use that as a 1:1 substitute for almond flour.
Any chopped seasonal fruit would be so good - I would LOVE this with juicy ripe summer peaches!

As I mentioned in the notes, these taste best and are easiest to eat after they have sat out at room temperature for 30-60 minutes, so remember to take them out of the freezer in advance!