Blueberry Yogurt Bark with Beef “Granola”

Prep time: 4 hrs      Cook time: 30 mins      Rest time: 2 hrs     Total time: 6 hrs 30 mins

Makes: 1 13×18 baking sheet of yogurt bark

This yogurt bark is made with frozen blueberries and grass-fed yogurt, sweetened with honey, and topped with beef “granola” and fresh fruit.

What you need to make Blueberry Yogurt Bark with Beef “Granola”

Ingredients:

  • Ground beef
  • Frozen blueberries
  • Yogurt
  • Raw milk* (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
  • (note: pasteurized milk will work too)
  • Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka.
  • Banana
  • Fresh blueberries

Equipment:

Substitutions

*Pasteurized milk will work in place of raw milk. Any frozen fruit will work in place of the frozen blueberries, as will any fresh fruit in place of the banana and fresh blueberries.

blueberry yogurt bark

blueberry yogurt bark

How to make Blueberry Yogurt Bark with Beef “Granola”

Dehydrate the beef.

Cook the ground beef in your cooking pan on the stovetop until done. Don’t add any fat while cooking.

Once the ground beef is cooked, drain out all of the fat.

Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.

Transfer the ground beef on top of a piece of parchment paper on your baking sheet. Spread the pieces out in as thin of a layer as possible to promote even baking.

Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2-hour mark. Mine was done right around 3 hours.

blueberry yogurt bark

blueberry yogurt bark

Make the yogurt base.

In your blender, blend the raw milk (ASHLEY20 for 20% off) and frozen blueberries until smooth.

Note: any frozen fruit will work in place of the frozen blueberries.

Add the blueberry-raw milk mixture to your mixing bowl along with the yogurt and raw honey (ASHLEYR for 10% off).

Note: Use more or less raw honey than the suggested amount if you prefer your bark sweeter or not as sweet. You can taste the mixture after adding the honey and before adding the toppings. I added 1 tbsp to mine and it wasn’t sweet at all. If you’re someone who likes the bitter taste of yogurt, I’d start with 1-2 tbsp. If you like your yogurt on the sweeter side, start with 3 tbsp and go from there.

Mix until smooth.

blueberry yogurt bark

blueberry yogurt bark

Spread the yogurt base onto your baking sheet and add the toppings.

Place a new piece of parchment paper onto your baking sheet.

Note: make sure the baking sheet is 100% cooled before you do this.

Pour the yogurt base onto the parchment paper on your baking sheet and spread it around to form an even layer.

Top with the beef “granola,” fresh blueberries, chopped bananas, and/or whatever fresh fruit you prefer.

blueberry yogurt bark

blueberry yogurt bark

Freeze, break apart, and serve.

Place the yogurt bark in your freezer and freeze for 2+ hours.

Once it’s frozen, break it apart into pieces and serve.

Note: I recommend letting the bark defrost on the counter for a few minutes before eating.

This yogurt bark must be stored in the freezer. Enjoy!

Tips to make the best Blueberry Yogurt Bark with Beef “Granola”

  • Make sure the baking sheet is 100% cooled before you add the yogurt base to it.
  • I recommend letting the bark defrost on the counter for a few minutes before eating.
  • Use more or less raw honey than the suggested amount if you prefer your bark sweeter or not as sweet. You can taste the mixture after adding the honey and before adding the toppings. I added 1 tbsp to mine and it wasn’t sweet at all. If you’re someone who likes the bitter taste of yogurt, I’d start with 1-2 tbsp. If you like your yogurt on the sweeter side, start with 3 tbsp and go from there.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Blueberry Yogurt Bark with Beef “Granola”

blueberry yogurt bark

Blueberry Yogurt Bark with Beef “Granola”

This yogurt bark is made with frozen blueberries and grass-fed yogurt, sweetened with honey, and topped with beef “granola” and fresh fruit.
Prep Time4 hrs
Cook Time30 mins
Resting Time2 hrs
Total Time6 hrs 30 mins
Food Type: Dessert, Snack
Cuisine: American
Diet Preference: Desserts, Egg-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Snack
Servings: 1 13x18 baking sheet of yogurt bark
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Mixing bowl
  • Blender
  • Baking Sheet
  • Parchment paper

Ingredients

  • 1 cup frozen blueberries
  • 1.5 cups yogurt
  • 1/3 cup raw milk (pasteurized milk or water will work too)
  • 3 tsp raw honey (see comment in "Notes")
  • 1 lb ground beef (as lean as possible)
  • 1-2 bananas
  • 1/4 cup fresh blueberries

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Make the beef "granola."

    • Cook the ground beef in your cooking pan on the stovetop until done. Don't add any fat while cooking.
    • Once the ground beef is cooked, drain out all of the fat.
    • Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
    • Transfer the ground beef on top of a piece of parchment paper on your baking sheet. Spread the pieces out in as thin of a layer as possible to promote even baking.
    • Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2-hour mark. Mine was done right around 3 hours.
    • Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.

    Make the yogurt base.

    • In your blender, blend the raw milk (ASHLEY20 for 20% off) and frozen blueberries until smooth.
    • Note: any frozen fruit will work in place of the frozen blueberries.
    • Add the blueberry-raw milk mixture to your mixing bowl along with the yogurt and raw honey (ASHLEYR for 10% off).
    • Note: Use more or less raw honey than the suggested amount if you prefer your bark sweeter or not as sweet. You can taste the mixture after adding the honey and before adding the toppings. I added 1 tbsp to mine and it wasn't sweet at all. If you're someone who likes the bitter taste of yogurt, I'd start with 1-2 tbsp. If you like your yogurt on the sweeter side, start with 3 tbsp and go from there.
    • Mix until smooth.

    Spread the yogurt base onto your baking sheet and add the toppings.

    • Place a new piece of parchment paper onto your baking sheet.
    • Note: make sure the baking sheet is 100% cooled before you do this.
    • Pour the yogurt base onto the parchment paper on your baking sheet and spread it around to form an even layer.
    • Top with the beef "granola," fresh blueberries, chopped bananas, and/or whatever fresh fruit you prefer.

    Freeze, break apart, and serve.

    • Place the yogurt bark in your freezer and freeze for 2+ hours.
    • Once it's frozen, break it apart into pieces and serve.
    • Note: I recommend letting the bark defrost on the counter for a few minutes before eating.
    • This yogurt bark must be stored in the freezer. Enjoy!

    Notes

    Note about raw honey: Use more or less than the suggested amount if you prefer your bark sweeter or not as sweet. You can taste the mixture after adding the honey and before adding the toppings. I added 1 tbsp to mine and it wasn't sweet at all. If you're someone who likes the bitter taste of yogurt, I'd start with 1-2 tbsp. If you like your yogurt on the sweeter side, start with 3 tbsp and go from there.

     

    Looking for some more easy sweet eats? Try one of these recipes:

    Strawberry Truffles

    Crunch Bars [with Beef]

    Jumbo Chocolate Cups with Salted Chunky Date Filling

    Flourless Lemon Blueberry Muffins

    Spongey Cake Bars

    Maple Bacon Doughnuts

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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