High Protein Blueberry Greek Yogurt Bark - A Simple, Refreshing Snack

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 8 servings

2 cups (450–500 g) plain Greek yogurt, preferably 2% or 5% for creaminess
2–3 tablespoons honey or maple syrup, to taste
1 teaspoon vanilla extract (optional but recommended)
1 cup fresh blueberries (or frozen, see notes below)
2 tablespoons chia seeds or ground flaxseed (optional for extra fiber)
2–3 tablespoons chopped nuts (almonds, pistachios, or walnuts)
Pinch of salt to balance the sweetness
Optional protein boost: 1–2 tablespoons unflavored or vanilla whey, casein, or plant protein powder
Optional extras: lemon zest, shredded coconut, mini dark chocolate chips, or a swirl of blueberry jam
Equipment: parchment paper, rimmed baking sheet (9x13 inch or similar), mixing bowl, spatula

Prep the pan: Line a rimmed baking sheet with parchment paper. Make sure the paper goes up the sides a bit so you can lift the bark out later.
Mix the base: In a bowl, whisk the Greek yogurt, honey or maple syrup, vanilla, and a pinch of salt until smooth. If using protein powder, sift it in and whisk thoroughly to avoid clumps.
Add texture: Stir in chia seeds or ground flax if using. These help firm the bark and add fiber.
Spread it out: Pour the mixture onto the lined sheet and spread it into an even layer, about 1/4 inch thick. Thinner layers freeze faster and break more cleanly.
Top it off: Scatter blueberries over the surface. Gently press them in so they stick. Sprinkle nuts and any extras like coconut or mini chocolate chips.
Optional swirl: Dot a few teaspoons of blueberry jam over the top and swirl lightly with a toothpick or knife for a marbled look.
Freeze: Place the tray flat in the freezer for 2–4 hours, or until completely firm.
Break and serve: Lift the slab out by the parchment and break into pieces. Enjoy right away or store for later.