Dairy and Gluten Free Recipes

PUMPKIN SEED, PEAR OATMEAL with honey oat yogurt & peanut butter



  • 2 peeled, sliced pears
  • 1 cup of oats
  • 1/2 cup of almond flour
  • 1/2 cup of pumpkin seeds
  • 2 tbsps of flaxseed
  •  1/3 cup of oat milk
  • 2 tbsp of peanut butter 


  • 1 cup of oat yogurt 
  • 1 tbsp of honey
  • 1 tbsp of peanut butter
  • Sprinkle of pumpkin seeds 


  1. In a large bowl, place all the base ingredients inside and combine. 
  2. Add your base mixture to a cooking tray or dish. 
  3. Bake the base for 25 minutes at 350 degrees. 
  4. Let it cool for 30 minutes before adding the topping. 
  5. In a small bowl combine the yogurt, honey and peanut butter. Mix well and add that to the top of the base. Sprinkle some peanuts and pumpkin seeds if you wish. 
  6. Place the dish into the fridge for 1 hour – to overnight. Let the yogurt turn into a bark. 
  7. Eat it cold! 

Totally satisfying, easy to make, flavourful and a wonderful addition to your on-the-go breakfast. Plan ahead, cheat and take it from the freezer. Simple, delicious wholesome bar that is perfect FOR YOU. 

I made this cold | yogurt bark since it’s a wonderful, light breakfast that works well for those hot days. I find myself eating more cool dishes when the heat strikes. Plus its summer, kids are on the run and I’m out the door before 8am. I need a healthy breakfast that is to-go! Do you? If so try this recipe and tell me what you think.

Gluten-free | Dairy-free | Serves 12 bars. | Freezer friendly | Kids approved

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