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When making the Autumn Bliss Pumpkin Yogurt Bark, achieving an even layer of yogurt is essential for both aesthetics and texture. To start, choose a baking sheet with a rim or a shallow dish that’s lined with parchment paper. This base will help prevent sticking and make the final product easier to remove.

Pumpkin Yogurt Breakfast Bark

Embrace the flavors of fall with this delightful Autumn Bliss Pumpkin Yogurt Bark recipe. Combining creamy Greek yogurt with rich pumpkin puree, this healthy treat is perfect for breakfast, a snack, or dessert. Infused with warm spices and customizable toppings like nuts, dried fruits, or chocolate chips, it’s both nutritious and indulgent. Easy to prepare and beautifully versatile, this yogurt bark captures the essence of autumn in every bite. Enjoy a taste of the season!
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Ingredients
  

2 cups plain Greek yogurt

1 cup pumpkin puree (canned or homemade)

2 tablespoons maple syrup (or honey for a different sweetener)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice (or a mix of cinnamon, ginger, and nutmeg to taste)

1/4 cup mixed nuts (almonds, pecans, or walnuts), roughly chopped

1/4 cup dried cranberries or raisins

1/4 cup dark chocolate chips (optional)

A pinch of sea salt

Instructions
 

Prepare the Yogurt Mixture: In a medium mixing bowl, add the plain Greek yogurt, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Using a whisk or spatula, mix these ingredients together until the mixture is creamy, smooth, and fully combined. Taste the mixture, and if you prefer it sweeter, stir in additional maple syrup to your liking.

    Prepare the Baking Sheet: Take a baking sheet that measures approximately 9x13 inches and line it with parchment paper. Ensure that the edges of the parchment paper hang over the sides of the sheet, making it easier to lift out the bark later.

      Spread the Yogurt Mixture: Pour the prepared pumpkin yogurt mixture onto the lined baking sheet. Using a spatula, spread it out evenly, aiming for an even layer about 1/2 inch thick across the entire surface.

        Add Toppings: Evenly distribute the chopped nut mixture, dried cranberries (or raisins), and optional dark chocolate chips over the top of the pumpkin yogurt layer. With your fingers or the back of a spoon, gently press the toppings into the yogurt mixture to help them stay in place once frozen.

          Finish with Sea Salt: Sprinkle a light pinch of sea salt evenly over the surface of the yogurt mixture. This adds an extra punch of flavor to balance the sweetness.

            Freeze the Bark: Carefully place the baking sheet in the freezer. Allow the yogurt bark to freeze for at least 4 hours, or until it is completely solid.

              Break into Pieces: Once the bark is fully frozen, lift it out of the baking sheet using the edges of the parchment paper. Break it into irregular pieces or cut into squares for uniformity.

                Store Properly: Store the pieces of pumpkin yogurt bark in an airtight container, placing parchment paper between layers to prevent sticking. Keep it in the freezer and enjoy within 2-3 weeks for optimal taste and texture.

                  Serve: When you’re ready to indulge, simply grab an individual piece from the freezer. The pumpkin yogurt bark makes for a delightful and nutritious breakfast or snack that is perfect for any time of day!

                    Prep Time, Total Time, Servings: 15 minutes | 4 hours (freezing) | 12 servings