Step 1

Line a standard baking sheet with parchment paper. Stir the vanilla Greek yogurt so it is creamy and consistent. Then pour onto the parchment paper and spread evenly using an offset spatula or a spoon until the yogurt is about a quarter of an inch thick.

Step 2

Evenly scatter the berries and granola on top of yogurt. Then, place the baking sheet in the freezer and freeze the yogurt for a minimum of 3 hours.

Step 3

Once the bark is frozen, remove from the freezer. Use a sharp knife and cut the bark into 18-20 pieces. Enjoy immediately or store in the freezer.