Frozen Yogurt Peach Bark With Honey Granola Clusters
My kids started requesting this every August when the peaches at the farmers market smell so ripe they perfume the whole car on the drive home.
It comes together in about 15 minutes of actual work, then the freezer does everything else while you get on with your day.
Frozen Yogurt Peach Bark With Honey Granola Clusters
Creamy frozen yogurt layered with fresh peaches and crunchy honey granola clusters, straight from the freezer.
Ingredients
Honey Granola Clusters
- 1 cup old-fashioned rolled oats
- 3 tbsp honey , divided
- 1 tbsp coconut oil , melted
- 1/4 tsp cinnamon
- 1/8 tsp fine sea salt
Yogurt Bark
- 2 cups full-fat plain Greek yogurt
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 2 medium ripe peaches , pitted and thinly sliced
- 1 tbsp fresh lemon juice
Instructions
Make the Honey Granola Clusters
Build the Bark
Serve
Tips & Notes
- Use peaches that are genuinely ripe and fragrant. Underripe peaches turn icy and flavorless once frozen.
- Full-fat Greek yogurt freezes with a creamier texture than low-fat versions, which can turn grainy and icy.
- If you want thinner, crispier bark, spread the yogurt to 1/8 inch instead of 1/4 inch and reduce the freeze time to about 3 hours.
- The granola clusters can be made up to 5 days ahead and stored in an airtight container at room temperature.
- For cleaner cuts, use a large sharp knife and press straight down rather than dragging through the frozen bark.
Nutrition per serving · estimated
Why the Granola Gets Its Own Step
Most bark recipes just scatter store-bought granola on top, and it works fine. But pressing the oat mixture flat before baking and leaving it completely undisturbed is what coaxes it into those satisfying, snappable clusters instead of loose crumbles.
The final drizzle of honey over the hot granola is not decoration. It acts like a glue, pulling the clusters together as everything cools and hardens on the pan. Skip it and you lose the crunch that holds up against the frozen yogurt.
Peach Choice Makes or Breaks This
The peaches need to be ripe enough that slicing them releases juice onto the cutting board. Firm peaches do not soften in the freezer. They stay hard and turn faintly bitter, which fights against the honey and vanilla in the yogurt layer.
Freestone peach varieties separate cleanly from the pit, which makes slicing faster and keeps the pieces neat. If you can only find clingstone peaches, slice around the pit in sections rather than trying to halve them cleanly.
