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.