Dash of Hang
Frozen Greek Yogurt Bars
Updated: Jul 26, 2019
It's 90 degrees in the San Francisco Peninsula. I know that's mild for you everywhere else, but that's basically 30 degrees too hot for me. Just leave me in an air conditioned room fit for research samples. Also, tell me how my neighbor still goes on his daily run in this heat? This guy is over 60 and runs for an hour every morning. Aged Captain America, is that you?
I keep waiting on the kids across the street to utilize this heat as a way to make some profit and start up a lemonade stand. I mean, I can make my own lemonade, but it's just more fun buying it from kids in makeshift stands.
In the meantime, I whipped up some frozen Greek yogurt bars to satiate my cravings without feeling guilty. I used steel cut oats, which I kind of regret. Think some rolled oats would've been a better option, but we live and we learn. Now stewing the berries to make a compote, seriously best decision! Have at it and enjoy.
2 cups rolled oats
1/2 cup flaxseed or any mixture of seeds (optional)
1 cup crunchy nut butter
2 cups Greek yogurt
1 cup fresh fruit compote
Optional: 15ml of Receptra Naturals Berry Flavored CBD oil
Stew fresh berries if you don't already have them on hand. 1 cup mixed berries, splash of water, Receptra Natural Berry CBD oil (optional), and honey to taste over low-medium heat. Set aside to cool.
In a food processor, combine oats, seeds, and nut butter. Pulse until well combined. Be sure to scrape the sides for stubborn nut butter.
Line a baking dish with parchment paper. Spread oat mixture evenly on the parchment paper as the base.
Top with yogurt, evenly spread.
Drop dollops of fresh fruit compote spaced out on top of yogurt. Using a knife or small spatula, swirl compote through yogurt.
Place into freezer until frozen, about 1-2 hours.
Remove from freezer, cut into desirable pieces. Enjoy!