Line a large rimmed baking sheet with parchment paper or wax paper.

Spread the yogurt over the entire baking sheet, creating a thin, even layer.

Sprinkle the raspberries, blueberries, and granola over the yogurt. Place the baking sheet on a flat surface in the freezer and freeze for 2 hours, or until frozen solid.

When you’re ready to serve, pull up on the parchment paper and transfer the whole batch to a cutting board. Use a sharp knife to carefully cut the yogurt bark into sections. This doesn’t need to look perfect, and in fact, the bark probably won’t cut perfectly anyway, so have fun here.

Enjoy immediately and store leftovers in a large zip lock bag or a freezer-safe airtight container in the freezer for up to 3 months. Note that the yogurt bark begins to melt as it comes to room temperature so be sure to only take out the amount you know you’ll use and keep the rest in the freezer to prevent it from melting.