This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and you can customize with your favorite mix-ins!.
INGREDIENT :
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)
