Ingredients
Equipment
Method
Prep
- Line an 8x8-inch shallow pan with parchment paper (or use a silicone loaf pan) and set aside; this makes slicing easier after freezing.
- If you prefer a very smooth texture, combine the plain Greek yogurt and mashed banana in a blender and pulse until uniform. Alternatively, mash banana thoroughly in a bowl and whisk into the yogurt for a chunkier slice.
Assemble the mixture
- In a mixing bowl combine the Greek yogurt, mashed banana, rolled oats and 2 tablespoons cold water; stir until evenly mixed.
- Fold in the blueberries gently so they stay distributed. If using optional ground flaxseed, stir it in now. If using coconut oil, add the melted oil and mix until blended.
Freeze and finish
- Pour the mixture evenly into the prepared pan, smoothing the top with a spatula to about 1/2-inch thickness for easy slicing into 12 pieces.
- Press extra halved blueberries lightly into the top for garnish, then cover the pan with a lid or plastic wrap.
- Place the pan flat in the freezer and freeze until firm, about 4 hours (240 minutes) or overnight for best results.
- To serve, remove the pan from the freezer and let sit 3–5 minutes at room temperature so slices release easily, then lift out using the parchment and cut into 12 slices. Return remaining slices to the freezer promptly.
Serving & optional prep notes
- Serve each slice as a small treat: adjust portion size by dog size (see FAQs). Store unused slices in an airtight container or resealable bag in the freezer.
- If serving to a dog with a history of grain sensitivity, omit oats and increase yogurt and mashed banana slightly to keep consistency; see FAQs for substitutions.
