pb&j yogurt bark in a basket with parchment paper

Freezer PB&J Yogurt Bark (Easily Vegan!)

The most delectable and healthy summer treat! This dreamy Freezer PB&J Yogurt Bark is customizable to nearly any dietary preference.

Jump to Recipe

pb&j yogurt bark in a basket with parchment paper

I don’t like to play favorites, but this Freezer PB&J Yogurt Bark might be my favorite. Actually, it’s definitely my favorite. The creamy yogurt, smashed raspberries, and peanut butter swirl truly evoke the nostalgic childhood vibes of a PB&J sandwich with a tall glass of milk. It’s simply perfect. I eat it for a pre-breakfast morning snack and as an after-dinner treat. I’m already daydreaming about the next time I make it. I simply can’t get enough. Did this just turn into a love letter to yogurt bark? Yikes.

PB&J yogurt bark pieces on parchment paper

PB&J Yogurt Bark Ingredients

Fresh or Frozen Raspberries: Either will work! Just make sure you give your frozen raspberries 10-15 minutes to defrost so you can smash them into the yogurt. This creates a beautiful shade of pink and adds some texture to the yogurt bark.

Yogurt: My preference will always be full-fat Greek yogurt (because yum), but dairy-free works too!

Maple Syrup or Honey: Be sure to use maple if keeping things vegan is important to you.

Vanilla Extract: To bring all our flavors together.

Peanut Butter: I used creamy natural peanut butter (just peanuts and salt) and haven’t tested any other kind. I would imagine something like Jif or Skippy would work, but can’t make promises.

Granola: My favorite is Purely Elizabeth, but use your favorite!

overhead shot of PB&J yogurt bark ingredients in separate bowls
yogurt mixture in bowl
pb&j yogurt bark frozen on sheet pan before being broken into pieces

Customize Your Yogurt Bark!

  • Make It Dairy-Free/Vegan: Opt for maple syrup and use your favorite dairy-free yogurt. I would encourage a Greek-style variety, but any kind should work.
  • Make It Gluten-Free: Simply ensure you’re using gluten-free granola or omit altogether!
  • Make It Nut-Free: Yes, this yogurt bark can be nut-free! Use sunflower seed butter in place of peanut butter.
overhead shot of PB&J yogurt bark in basket

I hope your life is turned upside down by this Freezer PB&J Yogurt Bark. Feel free to leave a rating, review, question, or concern! It means the world to me to hear from you. You can also find me on Pinterest, Instagram, and TikTok.

More Healthy Summer Snacks

PB&J yogurt bark broken into pieces on parchment paper
PB&J yogurt bark pieces on parchment paper

Freezer PB&J Yogurt Bark

The most delectable and healthy summer treat! This dreamy Freezer PB&J Yogurt Bark is customizable to nearly any dietary preference.
Prep Time 10 mins
Freezing Time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert, Snack
Cuisine American
Servings 8

Equipment

  • Baking Sheet Pan
  • parchment paper
  • Large Bowl
  • Large Spoon or Silicone Spatula

Ingredients
  

  • 1 heaping cup fresh or frozen raspberries (slightly defrosted if using frozen)
  • 2 cups plain full fat Greek yogurt (or dairy-free yogurt of choice)
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • cup creamy peanut butter (can sub sunflower seed butter to make nut-free)
  • ½ cup granola (gluten-free if needed)

Instructions
 

  • If using frozen raspberries, go ahead and measure them out and let them sit at room temperature for 10-15 minutes. Prepare your sheet pan with parchment paper and set aside.
  • Add yogurt, maple syrup, vanilla, and raspberries to a large bowl and mix until combined. Don't be afraid to smash those raspberries into the yogurt! I like to crush most of them and leave a few raspberries in tact just for texture and that vibrant pink color.
  • Pour the yogurt mixture on top of the prepared baking sheet, spreading until evenly distributed and about ¼ of an inch thick.
  • Add your peanut butter to a microwave-safe bowl and microwave in ten-second intervals until softened a bit. Use a pick or a butter knife to swirl the peanut butter through the raspberry yogurt mixture until evenly distributed. Top evenly with granola.
  • Freeze for at least 3 hours or until completely frozen. Break into individual pieces and enjoy!

Notes

Storage: Once the yogurt bark is completely frozen, break into pieces and store in a freezer-safe bag. It will keep frozen for up to a month. 
To make vegan/dairy-free: Use Greek-style dairy-free yogurt and be sure to use maple syrup.
To make nut-free: Substitute sunflower seed butter for the peanut butter.
To make gluten-free: Use gluten-free granola.
Keyword dairy-free, frozen yogurt, gluten free, nut-free, PB&J, peanut butter, peanut butter and jelly, vegan, vegetarian, yogurt, yogurt bark

Leave a Reply

Your email address will not be published.

Recipe Rating