In a food processor, puree 4 ½ pounds of strawberries. Set aside.
Take remaining 4 1/2 pounds of strawberries and rough dice.
In a large bowl or mixer, stir the granola and 6 ¼ pounds of vanilla yogurt together. Mix well.
In another large mixing bowl, combine the remaining 6 ¼ pounds of vanilla yogurt and pureed strawberries. Mix well.
Add granola mixture onto the parchment paper. Smooth into an even layer.
Top with reserved half of the diced strawberries. Press into granola layer.
Next, add the yogurt and strawberry layer and smooth out into an even layer.
Cover with plastic wrap and freeze overnight.
Remove from freezer and let thaw for 10-15 minutes. Cut the full sheet pan 5 rows wide x 10 rows long and place individual servings onto plates or bowls and back into freezer.
This is best served partially thawed.
*Keep cold, below 41 degrees
Serving Notes:
Serving size
1 bar
Pan size
Full sheet pan
Regular Vanilla Yogurt can be substituted for Greek Yogurt
If strawberries are frozen, they should be thawed and drained.
It should be eaten partially thawed/cold with a fork.
