Gluten-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
Scale
- 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.
