Soak the pitted dates in warm water for 5-10 minutes to soften them completely, then drain well. Add the oats, softened dates, almond butter, flaxseed, honey, maple syrup, melted and cooled coconut oil, cinnamon, 1 teaspoon vanilla, and salt to a food processor. Pulse until the mixture reaches a crumbly, sand-like texture that holds together when pressed—you want it moist enough to compact but not so wet that it becomes a paste. This texture ensures your base layer will be sturdy and hold the yogurt topping without crumbling.

Prepare a muffin tin with 12 cavities (you can use a silicone muffin mold if available, which makes removal easier). Press approximately 1 tablespoon of the oat mixture firmly into the bottom of each muffin cup, creating an even base layer. In a separate bowl, whisk together the yogurt with the remaining 1.5 teaspoons vanilla until well combined. Spoon about 1 tablespoon of the vanilla yogurt mixture over each oat base, smoothing it gently with the back of a spoon.

Divide the sliced strawberries and blueberries evenly among the muffin cups, pressing them slightly into the yogurt layer. Sprinkle a small pinch of sprinkles over each bite for a fun finishing touch. I find that placing toppings strategically—with berries clustered in the center and sprinkles around the edges—makes them look more appealing and helps hold everything together during freezing. Place the entire muffin tin in the freezer for 2-3 hours until the yogurt bites are completely frozen and solid.

Once fully frozen, pop the yogurt bites out of the muffin tin by gently flexing the sides or pushing from the bottom (if using silicone, simply invert and push). Place on a serving plate or store in an airtight container in the freezer for up to 2 weeks. Remove a bite from the freezer 1-2 minutes before eating to let it soften just slightly—this brings out the creaminess of the yogurt while keeping the base and toppings perfectly chilled.