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


  • 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


  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!)


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

  • Author: Rachel