Apple Cinnamon Yogurt Bark (Print Version)

Creamy Greek yogurt mixed with apples, nuts, and cinnamon, frozen into a crisp, fruity snack.

# What You'll Need:

→ Yogurt Mixture

01 - 2 cups plain Greek yogurt
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - 1/2 teaspoon ground cinnamon

→ Toppings

05 - 1 medium apple, finely diced (e.g., Honeycrisp or Granny Smith)
06 - 1/4 cup walnuts or pecans, chopped
07 - 1/4 cup dried cranberries or raisins
08 - 1 tablespoon mini chocolate chips (optional)
09 - 1/2 teaspoon ground cinnamon, for sprinkling

# How to Make It:

01 - Line a 9x13-inch baking sheet with parchment paper.
02 - In a medium bowl, combine Greek yogurt, honey or maple syrup, vanilla extract, and 1/2 teaspoon cinnamon until smooth.
03 - Pour the yogurt mixture onto the prepared baking sheet and spread evenly to a 1/4-inch thickness.
04 - Evenly distribute diced apple, chopped nuts, dried cranberries or raisins, and mini chocolate chips if desired over the yogurt layer.
05 - Lightly dust the remaining 1/2 teaspoon cinnamon atop the toppings.
06 - Gently press toppings into the yogurt using hands or a spatula.
07 - Freeze for a minimum of 3 hours until firm.
08 - Break into pieces and enjoy immediately from the freezer.

# Additional Tips::

01 -
  • It tastes like a fancy dessert but requires zero baking skills or stress.
  • You can make it ahead and grab pieces straight from the freezer whenever you need something both refreshing and filling.
  • The cinnamon-apple combination hits different when it's frozen—somehow better than it has any right to be.
02 -
  • If your yogurt is too thin or watery, it won't freeze properly into bark—stick with full-fat Greek yogurt or it'll end up icy instead of creamy.
  • Pressing the toppings in is actually crucial because they'll fall off the frozen pieces otherwise, and nobody wants to take a bite of plain frozen yogurt when you built it with care.
  • Warming the parchment paper slightly under your hands makes spreading the yogurt infinitely easier, though patience works too.
03 -
  • Let the bark sit at room temperature for just 30 seconds before breaking it if it seems too brittle—it'll snap cleanly instead of shattering everywhere.
  • Make double batches because you'll eat them faster than you expect, and having a second sheet already in the freezer feels like winning at snack planning.
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