Read the ingredient and recipe notes before beginning.
Mix the oats, almond butter, honey, almonds, and sea salt together in a large bowl with a rubber spatula or large spoon. The oats should be completely coated with almond butter and honey.
2 cups whole rolled oats, 1 cup almond butter, ⅓ cup honey, ½ cup almonds, ¼ teaspoon sea salt
Line your square pan with parchment paper (see recipe notes for tips). Then, press the oat mixture into the pan, using your hands or a spoon to press it down evenly and tightly in the edges and corners.
In a clean large mixing bowl, mix the Greek yogurt, honey, and vanilla extract together until well combined.
2 cups plain Greek yogurt, 1 teaspoon vanilla extract, 3 tablespoon honey
Pour the yogurt over the oat layer. Then, spread the yogurt evenly across the pan with a rubber spatula, butter knife, or back of a large spoon. Add any desired toppings.
Place the pan in the freezer (covered or uncovered) for 4 hours or until the yogurt is completely frozen. Cut into 16 pieces with a sharp knife and serve cold.