This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and don’t need to be flipped like pancakes.
Hi friends!
Today’s the day I finally share this recipe with you. I’ve been calling these Baked Pumpkin Pancakes and including them in my food prep posts for the past few weeks. I originally called them baked pancakes because I first made them as pancakes. However, they’re a little dense and took a lot of patience to make them on the griddle, so I made a few adjustments and started making them in a pan instead. WAY easier! However, when I thought about, they’re just not really pancakes to me unless they’re made on a griddle. So I decided to call them bars instead… because that’s what they are.
I’ve been making a batch every week and giving them to Squish for breakfast. He loves them topped with nut butter! I realize this isn’t exactly “pumpkin season” but I don’t care. Pumpkin is nutritious, delicious and shouldn’t be only be eaten in the fall. Am I right?!
Gluten-Free Pumpkin Yogurt Bars
So these can be whipped up in one bowl and are simple enough that the kids could even help you make them! I make them with oat flour (just oats ground in the food processor) but you could try them with regular flour if you want!
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 don’t need to be flipped like pancakes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 bars
Ingredients
- 3/4 cup canned pumpkin puree
- 1/2 cup plain yogurt (I use whole milk)
- 2 eggs
- 1/4 cup peanut butter
- 1 (4oz) jar baby food prunes
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 cup oat flour
Instructions
- In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter, prunes and maple syrup until well combined.
- Add remaining ingredients and stir to combine.
- Pour into a greased 9×9 pan (i lined mine with parchment paper).
- Bake at 375 degrees for 25-30 minutes.
Pretty simple right? These will be a little bit moist inside…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 and Squish eats them cold but you could easily reheat them!
Enjoy!
–Lindsay–
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!
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.