½ cup (75g) almonds, rough chopped & lightly toasted
½ cup (45g) granola 
Line a jelly roll pan or rimmed quarter sheet pan with parchment paper.
In a medium bowl, stir together skyr, lemon zest, and lemon juice. Plop into prepared pan, smoothing top with an offset spatula or back of a spoon. Sprinkle freeze-dried blueberries, toasted almonds, and granola on top.
Place pan in freezer and freeze for at least 3 hours (or overnight).
Once bark is solid and totally frozen, remove from pan by pulling up on the parchment paper. Place on cutting board and—with a chef’s knife—cut into pieces. NOTE: If you’re having trouble removing the bark, dampen a cloth with warm water and rub it over the bottom and sides of the pan.
Let bark sit at room temperature for 10 minutes, then enjoy. Otherwise, immediately place pieces into an airtight container, separating layers with parchment paper, then store in freezer until you’re ready for a snack.
We used Purely Elizabeth Vanilla Chocolate Chip Ancient Grain Granola because it was BOGO at Publix. Otherwise, we probably would’ve used Cacao & Cashew Butter or Grain Free Dark Chocolate Almond from Bear Naked because they’re our go-to granola brand. But use whatever crunchy granola you like!