Pumpkin Swirled Yogurt Bars with Pecan Crust

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Pumpkin Swirled Yogurt Bars with Pecan Crust


Units Scale


  • 1/2 cup oat flour
  • 1/2 cup almond flour (or more oat flour)
  • 1/3 cup pecans, finely chopped
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt


  • 1 egg
  • 3 egg whites
  • 2 cups whole milk plain yogurt
  • 1/3 cup maple
  • 1 teaspoon vanilla

1/2 cup pumpkin butter


  1. Preheat the oven to 350 F and line a non-stick 9×9 pan with parchment, enough that it overlays on 2 sides of the pan to pull the bars out once cooled.
  2. In a bowl, combine all the crust ingredients until a packable crumble mixture forms
  3. Press the crust tightly into the pan and bake for 8-10 minutes or until lightly golden on the edges. Remove from the oven to add the yogurt mixture and pumpkin butter
  4. While the crust is baking, in a bowl, whisk together all the yogurt layer ingredients until smooth. Pour the yogurt onto the pecan crust, dollop the pumpkin butter all over the top of the yogurt and use a knife to cut through the dollops for a swirl design.
  5. Bake for 30-35 minutes or until the center of the yogurt layer is firm and when you shake the pan there’s no jiggle.
  6. Let the bars cool completely before placing them in the fridge to firm even more for at least an hour or 2 then cut and enjoy!

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