Snacking in Sneakers

Pumpkin Greek Yogurt Bark {Just 4 Ingredients!}

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This pumpkin greek yogurt bark is a perfect fall snack or addition to your breakfast! At just 133 calories per serving, this baby still packs in 9 grams of protein. Such a great healthy recipe!

Pumpkin greek yogurt bark is where it’s at this fall.  Fo’ real.

Over the winter, I got some giant cans of pumpkin pie puree on clearance for 1 CENT.  Yes, not 1 dollar – that’s 1 cent.  Of course, I bought about 10, because why not?  They’re a penny!  I set those babies aside in my pantry and figured I’d break them out in the fall.  And now that autumn has pretty much arrived, I decided to take those cans outta the back of the closet and get to cookin’.

Pumpkin greek yogurt bark seemed like the perfect way to use up some of the puree.  A few weeks ago I came across a strawberry blueberry greek yogurt breakfast bark on Go Eat & Repeat and thought a) this girl is brilliant – how fun is this?!, and b) I can totally make my own fall version of this recipe.  So I did!  It’s delicious and both kids and adults will love it.

This pumpkin greek yogurt bark is a perfect fall snack or addition to your breakfast! At just 133 calories per serving, this baby still packs in 9 grams of protein. Such a great healthy recipe!

Pumpkin greek yogurt bark

I know what you’re thinking:  Is it a frozen treat for dessert?  Is it a breakfast?  Is it a snack?  That’s the beauty of this recipe friends – it can be all of them.  I’ve broken the nutrition facts down for you based on a snack-sized portion.  This baby clocks in at just 133 calories and packs 9 grams of protein per serving!

Hello, fall! This pumpkin greek yogurt bark is a perfect fall snack – with 9 g of protein!

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This recipe also makes a fabulous recovery snack.  Just think about it – you’re coming in from a long weekend run and it’s still a kinda warm outside.  You’re all sweaty and want something refreshing to eat.  If you’ve made these ahead of time, you can quickly pull them out of the freezer to munch on and replenish those muscles!  They’ve got both carbs and protein to help to maximize your recovery.

And to top it off, this is seriously easy to make.  You mix the greek yogurt and canned pumpkin pie puree together, spread it on some wax paper on a baking sheet, and sprinkle the toppings on.  I used some oat squares cereal (aka the generic version of Life, haha) and fresh-picked raspberries (we love going to the local farm and picking each week!) for toppings.  But you could use anything that floats your boat – other berries or fruit, granola, flax or chia seeds, etc.

Pumpkin Yogurt Bark

This pumpkin greek yogurt bark is a perfect fall snack or addition to your breakfast! At just 133 calories per serving, this baby still packs in 9 grams of protein. Such a great healthy recipe!

This pumpkin greek yogurt bark is a perfect fall snack or addition to your breakfast! At just 133 calories per serving, this baby still packs in 9 grams of protein. Such a great healthy recipe!

So to summarize:  easy to make, healthy, tasty, good for kids and adults alike and works as a recovery snack.  Need I say more?!  Try this pumpkin greek yogurt bark asap! 🙂

Pumpkin Greek Yogurt Bark
Serves 4
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Ingredients
  1. 1.5 cups plain nonfat greek yogurt
  2. 1/3 cup canned pumpkin pie puree (OR 1/3 cup pumpkin puree + 1-2 tbsp maple syrup + cinnamon)
  3. 3/4 cup crushed oat squares cereal
  4. 3/4 cup raspberries
Instructions
  1. Mix yogurt and pumpkin pie puree together in a bowl.
  2. Spread wax paper over a baking sheet, and then spread yogurt/pumpkin mixture over the wax paper. Sprinkle cereal and raspberries on top.
  3. Freeze for 2 hours, then break into pieces. Enjoy right away, or place into a container or zip lock bag for storage in the freezer!
Quick tip
  1. If you keep this out at room temperature, it will melt back down to regular yogurt consistency, so enjoy within 10 minutes of removing it from the freezer.
Nutrition Facts (approximate per serving)
  1. 133 calories, 1 g fat, 123 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g sugar, 9 g protein; Vitamin A: 37%, Vitamin C: 11%, Calcium: 14%, Iron: 15%
Snacking in Sneakers https://www.snackinginsneakers.com/

Share with me:  Are you embracing the arrival of fall?  What’s your favorite pumpkin treat to make?  Have you ever tried greek yogurt bark?

Chrissy Carroll

Chrissy Carroll

Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
Chrissy Carroll

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Comments

  3. Kim says

    September 13, 2016 at 4:51 pm

    Clearly, I need a bigger freezer….

    Speaking of freezers, if you have the space, consider buying pie pumpkins while they’re in your farmers market, roasting them, and freezing the puree. The canned pumpkin isn’t pumpkin, it’s squash. The taste is similar, but real pumpkin beats it hands down. I make thank-you gifts for folks that donate to my annual charity ride, and people who have tasted my pumpkin pies are shocked that they actually taste like pumpkin — they’ve forgotten what pumpkin tastes like.

    There’s nothing “wrong” with the canned stuff. I just have a strong preference for pumpkin. And the puree holds up really well in the freezer. (Because of its thickness, there’s no approved way to home-can pumpkin puree. If you want to pressure can it, you’ll need to can cubed pumpkin.)

    Reply

    • Chrissy Carroll says

      September 14, 2016 at 7:52 pm

      Great tips Kim!! I’ve roasted the real pumpkin flesh before for homemade pumpkin pie one year. I’m normally just not on top of my planning game enough to think through making more and freezing it, though you’ve inspired me now. (But seriously – can you believe those cans were on clearance for 1 CENT?!)

      Reply

  4. Farrah says

    September 13, 2016 at 6:37 pm

    I’ve still yet to ever try making “bark” but I need to this year! :O! This sounds delicious, so I may have to start with your recipe–I love that it only takes 4 ingredients! :] Thanks for sharing!

    Reply

    • Chrissy Carroll says

      September 14, 2016 at 7:52 pm

      I can’t believe I hadn’t seen it yet until this month! I would’ve been all over this bark trend if I knew it existed earlier, haha.

      Reply

    • Chrissy Carroll says

      September 14, 2016 at 7:52 pm

      I have to admit, I normally am not all that big into fall but this year I am really feeling the pumpkin and apple spirit 🙂

      Reply

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