This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and you can customize with your favorite mix-ins!.
*Originally published June 2016. Updated Sept 2020*
Hi friends!
I first shared these Gluten-free Pumpkin Yogurt Bars four years ago and they’re still a weekly staple at our house…and not just in the fall! I make them year-round and they’re one of my favorite gluten-free pumpkin recipes, as well as my kids.
I first started making these when my oldest was a young toddler. They’re perfect for young kiddos because they’re moist, not super crumbly and you can make them with no added sugar if you choose! Top them with peanut butter too add some healthy fats to your meal or snack or customize to your liking by adding mix-ins like chocolate chips, Craisins, nuts or seeds.
You only need a few simple ingredients to make these:
- Pumpkin – be sure to get 100% pumpkin puree for canned pumpkin recipes, not pumpkin pie filling.
- Yogurt – I use plain, but you could use vanilla. You can also use milk (try plant-based to make them dairy-free) or even kefir.
- Eggs – I haven’t tried it, but you can probably sub flax eggs if needed
- Peanut butter- you can use your favorite nut or seed butter
- Maple syrup – I originally shared this recipe using a jar of baby food prunes. Since my kids are older now I don’t always have those on hand so I use maple syrup, but prunes are a great way to naturally sweeten this recipe
- Oat flour – Make your own by just grinding some oats in the food processor. I’ve also used white whole wheat flour and that works fine too.
Gluten-Free Pumpkin Yogurt Bars
These Gluten-free Pumpkin Bars can be whipped up in just one bowl and they’re perfect for baking with kids! Since they’re moist, it’s best to store them in the fridge.
Here’s the recipe:
PrintGluten-Free Pumpkin Yogurt Bars
This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 bars 1x
Ingredients
- 3/4 cup canned pumpkin puree
- 1/2 cup plain yogurt (or milk- cow or plant-based)
- 2 eggs
- 1/4 cup peanut butter (sub oil to make them nut-free)
- 1/3 cup maple syrup* (I use 1/4 cup)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 cup oat flour (if not GF, white whole wheat flour works too)
- Optional mix-ins – chocolate chips, hemp seeds etc
Instructions
- In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter (or oil) and maple syrup until well combined.
- Add remaining ingredients, including any mix-ins you want and stir to combine.
- Pour into a greased 9×9 pan (i lined mine with parchment paper).
- Bake at 375 degrees for 25 minutes or until cooked through.
Notes
*You can also use vanilla yogurt
*I make these with only 1/4 cup maple syrup especially if adding dried fruit or chocolate chips. If you want these naturally sweetenend, swap maple syrup for a jar of baby food prunes.
Pretty simple right? These will be a little bit moist inside like most baked pumpkin recipes…and they’re not super sweet. If you want them sweeter, add a little more maple syrup or use vanilla yogurt instead of plain. I store mine in the fridge.
Enjoy!
–Lindsay–
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I usually am in the pumpkin mood in the fall. But this made me want to break out the puree now. Love the simple ingredients. And my kids will gobble these up too! Pinning!
Woohoo! Let me know if they’re a hit!
yes to all the pumpkin all year round! Perfect grab n’ go breakfast!
Love anything pumpkin- these look so good!
Thanks so much!
We subbed in the whole wheat flour and they were more cake like but still tasty!
★★★★
These look yummy..and suggestions for substituions for the prune puree? Applesauce maybe?
I think applesauce or mashed banana would work! Might be slightly less sweet so you might want to add a little extra maple syrup.
so simple! i do love pumpkin and need to bring it back this summer!
Lemme know if you guys try them!
You know I love my pumpkin Lindsay! Mmm mmm mmm. I’ll take the whole batch please! I love the moisture and delicious texture yogurt lends to baked goods too, so I know I would love these!
xo,
Sarah Grace
Me too! It’s a baking favorite!
These pictures are amazing, Lindsay.. like I could just reach in and grab one!
Thank you so much, Hannah!
Yum! It is winter in Australia so I am loving alllll the pumpkin things!
I definitely need to make these soon!
Ahh perfection! ENjoy 🙂
Yummmmm these look amazing!! I LOVE me some pumpkin, and these will bring a little hint of ‘fall’ to any time of the year!
perfect when you’re craving that cool fall weather in the hot summer, right?!
What a fabulous treat! My kids will love these!
Let me know if you try them!
These sound like an awesome, easy snack! Absolute yes to eating pumpkin year-round – it’s too delicious not to!
I agree. I hate that it always gets stuck just in fall!
This looks great! Do you know what i could sub for prunes?
I think any pureed fruit would work. You could try mashed bananas or applesauce. It just might not be quite as sweet so you may want to add a little extra maple syrup.
good ideas! thanks!
These look really good. Would using Greek yogurt change the cook time or other ingredient amounts?
nope, shouldn’t really impact it!
I’m not so into baking so I normally look at pretty pictures of baked goodies and drool, but this recipe seems pretty easy
Hi Lindsay,
Just found your blog. Everything looks amazing. I haven’t noticed any nutritional info on your recipes?
Calories?
Hi- Thanks. I don’t include nutritional info but you can always plug the recipe into my fitness pal to get that info!
Great recipie to get the kids involved with and perfect school snack. win win.
Is the 3/4 cup oat flour 3/4 oats that you measure out first or do you measure 3/4 after grinding a bunch of oats? Or does it not matter and it’s all about the same anyway? Thanks so much!
I grind first and then measure 3/4 cup!
Found your recipe a couple months ago and my 18 mo old twins and I love it! Have made it almost weekly! Just found out my son needs to go dairy free so subbed almond milk for the yogurt at half the amount and added about 1.5 tsp cream of tartar to neutralize the baking soda. It baked flatter but was still moist and fluffy! 🙂
awesome! happy to hear it!
Making mine this morning. I love anything pumpkin.
hope you loved them!
Is it ok if I substitute almond butter for peanut butter?
yep!
Looks delicious! Have you (or anyone else here!) tried making them into muffins instead of bars?
i have not tried that yet! let me know if you do!
Why do you maple syrup instead of honey?
i just prefer the taste. honey should be a fine substitute.
Is the peanut butter important? What function does it serve? I find that the smell of peanut butter overwhelms the pumpkin a bit for my taste, so I’m wondering if I could skip it or substitute more yogurt or something?
you could probably leave it out. I just like to add to add some healthy fats. Maybe add a ittle oil or a little extra yogurt, or even a little applesauce.
I don’t have pumpkin, do you think sweet potato would work instead?
yep!
Made these and they came out too moist in the middle despite baking an additional 8 mins or so – made in an 8×8 pan maybe that is why??
yep, i think these definitely need a 9×9 pan.
Could you add a scoop of vanilla protein powder to this recipe? Can’t wait to try!
i think it should work fine!
Soooo… I used a sunflower butter instead of peanut butter and everything went well BUT after around one hour after baking this – the whole bread turned green! I googled it and turns out there was some chemical reaction between sunflower and baking soda. I’m just not sure if it’s safe to eat it now…? Someone help me LOL
totally normal reaction between sunbutter and baking soda. still safe to eat!
These are so delicious! Thank you so much for sharing. Do you know if these can be frozen to save them for a longer period of time? If so, do you know how long it would be safe to keep these in the freezer? Thanks!
sure, you should be able to freeze them for a few months!