Gluten-Free Pumpkin Yogurt Bars

4 from 1 review

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize


  • 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


  1. In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter (or oil) and maple syrup until well combined.
  2. Add remaining ingredients, including any mix-ins you want and stir to combine.
  3. Pour into a greased 9×9 pan (i lined mine with parchment paper).
  4. Bake at 375 degrees for 25 minutes or until cooked through.


*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.