For when you need a snack but it's too hot to cook or move much.  Prepped in less than 10 minutes, make ahead for breakfast or snacks all heatwave week long. Topped with our granola elevates it from a sweet treat to a nourishing meal that's going to keep you fuller for longer with all that healthy slow release energy.

For this recipe you will need:

• Enough plain yoghurt to spread 3mm thick on your baking tray of choice
• 1-2 tbsp your favourite nut butter
• 50-75g nibs etc. Rye Hazelnut & Cacao Granola
  
• Handful of fresh/frozen fruit
  

Method:

1. Line your baking tray with parchment paper or a reusable baking sheet. Pro tip scrunch up your baking sheet before flattening onto your baking tray to stop it bouncing out of place.
2. Thinly spread your plain yoghurt of choice across the baking sheet so it is 3mm thick, making sure it's thick enough so you are not seeing the parchment paper through it.
3. Drizzle across your nut butter and swirl through the yoghurt with a chopstick/knife/toothpick.
4. Crumble over your granola and fresh or frozen fruit; here we've used leftover roasted grapes – make sure to drain away excess liquid (into a glass so you can drink it later!) as it will prevent the bark from freezing. 
5. Pop in the freezer overnight or minimum 2 hours. To serve simply break it into shards with your hands or cut up with a knife, and devour immediately.  Perfect for a heatwave breakfast, cooling afternoon snack or refreshing dessert.