Name: Breakfast Pumpkin Yogurt Bake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 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: pumpkin pie spice, maple syrup or honey to sweeten this! I usually add about 1/3 cup maple syrup

Breakfast Pumpkin Yogurt Bake

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5 from 1 review

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.

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins

Yield: Serves 9

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: pumpkin pie spice, maple syrup or honey to sweeten this! I usually add about 1/3 cup maple syrup

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Instructions

Preheat oven to 350 degrees and grease an 8×8 baking dish
Whisk together yogurt, eggs, almond flour and vanilla until creamy then add to baking dish
Bake in oven for 35-38 minutes or until fully cooked (the center shouldn’t be giggly)
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

Author: Rachel