One 750 g container of Oikos plain Greek yogurt (0% M.F.)
30 raspberries, fresh or frozen
1/2 cup (125 mL) coarse oatmeal
2 tbsp. (30 mL) slivered almonds
2 tbsp. (30 mL) maple syrup
1 vanilla bean or 1 tsp. (5 mL) vanilla paste
Option 2 (dessert)
One 750 g container of Oikos plain Greek yogurt (2% M.F.)
20 pecans, caramelized in 2 tbsp. (30 mL) water and 2 tbsp. (30 mL) maple syrup
2 tbsp. (30 mL) fleur de sel caramel, divided
2 tbsp. (30 mL) maple flakes
Option 3 (snack)
One 750 g container of Oikos vanilla Greek yogurt (2% M.F.) combined with 2 tbsp. (30 mL) orange flower water and 2 tbsp. (30 mL) black chia seeds
1/2 pink grapefruit, sectioned
1/2 cup (125 mL) unsalted pistachios, shelled and lightly crushed
Zest of one lime
PREPARATION STEPS
1Place a sheet of parchment paper on a baking sheet. 2Spread the Greek yogurt evenly on the sheet. The ideal thickness is about ¼ inch (5 mm). 3Place the topping ingredients on the yogurt.* *For the breakfast version, first mix the ingredients in a bowl. 4Freeze for 4 to 6 hours or overnight. 5Break the bar into pieces and store in the freezer in an airtight bag.
