Pumpkin Greek Yogurt Breakfast Bars

Soft, lightly spiced breakfast bars made with pumpkin, creamy Greek yogurt, wholesome oats, eggs, and maple syrup. They slice neatly after cooling and make an easy make-ahead breakfast or snack.

Prep: 10 min · Cook: 30 min · Yield: 12 · Method: Oven

Ingredients

• 2 cups rolled oats
• 1 cup pumpkin puree
• 1 cup plain greek yogurt
• 2 large eggs
• 0.5 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 0.25 teaspoon kosher salt
• 1 cooking spray

Cooking instructions

1. Heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides, and lightly coat the parchment with cooking spray. (about 5 min) — 350°F
2. In a large bowl, whisk the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth. (about 3 min)
3. Stir in the oats, cinnamon, baking powder, and salt until evenly combined. Let the mixture stand for 5 minutes so the oats can begin to absorb the moisture. (about 5 min)
4. Spread the mixture evenly in the prepared pan and smooth the top. Bake until the center is set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs, 28 to 32 minutes. (about 30 min) — 350°F
5. Cool completely in the pan on a wire rack, about 45 minutes. Lift out using the parchment, cut into 12 bars, and serve. (about 45 min)