Ingredients Option 1 (breakfast)

• 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 (4% 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

Instructions

Place a sheet of parchment paper on a baking sheet.

Spread the Greek yogurt evenly on the sheet. The ideal thickness is about ¼ inch (5 mm).

Place the topping ingredients on the yogurt.
*For the breakfast version, first mix the ingredients in a bowl.

Freeze for 4 to 6 hours or overnight.

Break the bar into pieces and store in the freezer in an airtight bag.