1 1/2 cups plain greek yoghurt
3 tbsp maple syrup
1/2 cup Jungle Oats
1/2 cup blueberries
3 to 4 strawberries, sliced
1. Line a baking sheet with parchment paper and set aside.
2. Mix yoghurt and syrup in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with oats, blueberries, and strawberries.
3. Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag.