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Peach-Maple Granola Yogurt Bark

This Peach-Maple Granola Yogurt Bark is a refreshing, nutritious, and easy no-bake snack bursting with creamy yogurt, juicy peaches, and crunchy maple-infused granola.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten-Free Option, Healthy, No-Bake, Vegetarian
Servings: 4 servings

Ingredients

For the Granola

  • 2 cups rolled oats the base for the granola, providing a hearty texture
  • 1 cup nuts almonds, walnuts, or pecans, for crunch and healthy fats
  • 1/2 cup pumpkin seeds adds a nutty flavor and nutritional boost
  • 1/2 cup unsweetened coconut flakes brings a subtle tropical note
  • 1/2 cup maple syrup natural sweetener with rich flavor
  • 1/3 cup coconut oil melted, binds the granola and adds moisture
  • 1 teaspoon vanilla extract enhances all the flavors
  • 1/2 teaspoon cinnamon adds warmth and depth
  • 1/4 teaspoon salt balances sweetness and intensifies flavor

For the Yogurt Bark

  • 1 cup Greek yogurt creamy and protein-packed base for the bark
  • 1 cup fresh peaches diced, juicy, sweet fruit topping
  • 1/4 cup honey optional for drizzling, adds extra natural sweetness
  • 1/4 cup chia seeds optional, for added texture and omega-3s

Instructions

Prepare the Granola Mixture

  • Preheat your oven to 325°F (163°C). In a large mixing bowl, combine the rolled oats, nuts, pumpkin seeds, and unsweetened coconut flakes. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until smooth and well combined.

Combine and Bake

  • Pour the liquid mixture over the dry ingredients, gently folding everything together until the oats and nuts are evenly coated. Spread the granola mixture in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring halfway through to ensure even toasting. Once baked, remove from the oven and let it cool completely on the tray.

Prepare the Yogurt Base

  • While the granola cools, spread the Greek yogurt evenly over a parchment-lined baking sheet or a silicone mat, about 1/4 to 1/2-inch thickness.

Assemble the Bark

  • Sprinkle the cooled granola evenly over the yogurt. Scatter the diced fresh peaches across the top. Optionally, sprinkle chia seeds and drizzle honey lightly over the surface.

Freeze and Set

  • Transfer the tray to the freezer and freeze for at least 4 hours or until firm. Once frozen, break or cut the bark into pieces. Serve immediately or store in an airtight container in the freezer.

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Baking Sheet
  • Parchment Paper
  • Oven
  • Freezer

Notes

  • Allow the granola to cool completely before adding it to yogurt to prevent sogginess.
  • Spread the yogurt evenly to ensure proper freezing and easy breaking.
  • Stir granola halfway through baking to toast evenly and avoid burning.
  • Use firm, ripe peaches to prevent excess moisture and watery bark.
  • Store leftover bark in an airtight container in the freezer for up to 2 weeks.