Line a baking sheet (9x13 inch works best) with parchment paper. Set aside. This prevents sticking and makes cleanup easy.

In a medium bowl, combine 2 cups Greek yogurt, 1/4 cup honey, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Stir until completely smooth and well blended, about 1 minute. The mixture should look like thick, creamy pudding.

Pour the yogurt mixture onto the prepared baking sheet. Spread it evenly using an offset spatula or the back of a spoon to about 1/4-inch thickness. Work gently so you don't press out air bubbles. Checkpoint: The yogurt layer should cover the entire sheet with no bare spots, and be roughly the same thickness throughout.

Immediately scatter toppings over the yogurt layer while it's still soft: sprinkle 1/2 cup granola, 1/3 cup mixed berries, 1/4 cup sliced almonds, 2 tablespoons dark chocolate chips, 2 tablespoons white chocolate chips, 1 tablespoon coconut flakes, and 1 tablespoon chopped pistachios. Distribute toppings evenly so each piece will have variety. Do not press them down; let them rest gently on top.

Sprinkle a pinch of sea salt across the entire surface. This brightens all the flavors and adds a subtle contrast to the sweetness.

Place the baking sheet in the freezer for at least 4 hours. If you have time, freeze overnight (8–10 hours) for the best texture and firmness. The bark should be completely solid and not bend when you press it gently.

Remove the baking sheet from the freezer and let it sit at room temperature for 5 minutes. This slight softening makes breaking easier and prevents the bark from shattering too aggressively.

Invert the baking sheet onto a cutting board or clean surface. Peel off the parchment paper. If it sticks, hold it under warm water for 10 seconds on the back.

Break the bark into irregular pieces with your hands. Aim for pieces that are roughly 2–3 inches across—some can be larger or smaller for variety.

Serve immediately while still frozen. The bark will melt quickly at room temperature, so eat within 5–10 minutes of breaking.

To store extras, layer pieces between parchment paper in an airtight container and return to the freezer for up to 2 weeks.