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Easy Breakfast Pumpkin Yogurt Bake

October 2, 2022

    This Breakfast Pumpkin Yogurt Bake is such an easy breakfast recipe to make! It is kid and adult-approved and make with all gluten-free and grain-free ingredients.Easy Breakfast Pumpkin Yogurt Bake

    My kids absolutely love yogurt and would eat it all day. I love making yogurt bakes (like my berry yogurt bake) as a way to switch things up a bit. I

    This recipe is pretty straight forward and works with any yogurt you want. Greek yogurt consistency (so thicker) definitely works better. But if you use another yogurt then just watch the bake time!

    Also this can be a bitter recipe if you use unsweetened yogurt. If you want to sweeten it more, just add desired amount of maple syrup or honey! It can sweeten it up. If your yogurt has sugar already, then you should be set.

    Tip:prep this for easy breakfast or snack for the week! It’s packed with protein for a healthy nutritious snack or breakfast.

    What ingredients are in this pumpkin yogurt bake:

    • Yogurt of choice – I typically use greek yogurt but any should really work. I like to use plain for less sugar but a vanilla flavored one would work too
    • Pumpkin puree – I love adding this in for extra nutrients and fall flavor! I look for unsweetened organic pumpkin puree always
    • Eggs – I don’t recommend an egg substitute for this
    • Almond flour – I haven’t tested another flour but you can likely use an oat flour. Coconut flour will not work.
    • Optional: maple syrup or honey to sweeten this! Just about 1/3 cup or so it usually needs

    How to make baked yogurt with pumpkin:

    1. Preheat oven to 350 degrees and grease an 8×8 baking dish
    2. Whisk together yogurt, eggs, almond flour and vanilla until creamy then add to baking dish
    3. Bake in oven for 35-38 minutes or until fully cooked (the center shouldn’t be giggly)
    4. Allow the yogurt bake to cool for a few then slice and enjoy with desired toppings (we love maple syrup and peanut butter on top!)

    Tips for success making pumpkin yogurt bake:

    • We love using a greek yogurt for this, which is a bit thicker consistency. You can really use any yogurt you’d like but if you use a thinner yogurt, the bake time may vary
    • This is naturally not a sweet recipe if you don’t add in maple syrup and use plain yogurt. If you’re craving something on the sweeter size, add more maple syrup or honey to the mix
    • This recipe stays well in the fridge for about 5 days. I usually reheat in microwave or just snack on it cold
    • My kids also love this recipe and I add some peanut butter on top for them instead of more syrup but when their dad serves it – it’s a nice syrup pour 🙂

    A few other delicious pumpkin recipes to make:

    INSANE Brown Butter Pumpkin Cinnamon Rolls

    The Best Gluten-free Pumpkin Bread

    Gluten-free Pumpkin Granola with Clusters!

    Gluten-free No-Boil Pumpkin Pasta Bake

    Print

    This Breakfast Pumpkin Yogurt Bake is such an easy breakfast recipe to make! It is kid and adult-approved and make with all gluten-free and grain-free ingredients.

    • Author: Rachel
    • Prep Time: 5 mins
    • Cook Time: 35 mins
    • Total Time: 40 mins
    • Yield: Serves 9 1x

    Ingredients

    Scale
    • 3/4 cups yogurt of choice (I typically use greek yogurt!)
    • 3/4 cup pumpkin puree
    • 4 eggs
    • 2 tablespoons almond flour
    • 1 teaspoon vanilla
    • Optional: maple syrup or honey to sweeten this! I usually add about 1/3 cup maple syrup

    Instructions

    1. Preheat oven to 350 degrees and grease an 8×8 baking dish
    2. Whisk together yogurt, eggs, almond flour and vanilla until creamy then add to baking dish
    3. Bake in oven for 35-38 minutes or until fully cooked (the center shouldn’t be giggly)
    4. Allow the yogurt bake to cool for a few then slice and enjoy with desired toppings (we love maple syrup and peanut butter on top!)

    Notes

    *Store leftovers in fridge for 5 days. I reheat in microwave or you can eat cold if you prefer

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