No-Bake Pumpkin Banana Yogurt Protein Bark (High-Protein & Gut-Friendly)
This easy No-Bake Pumpkin Banana Yogurt Protein Bark is creamy, high in protein, gut-friendly, and perfectly spiced with pumpkin pie flavor. A healthy, freezer-friendly fall snack or post-workout treat.
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This no-bake pumpkin banana yogurt bark hits the spot. It’s cold, creamy, lightly spiced, and topped with a rich layer of dark chocolate, pumpkin seeds, cacao nibs, and coconut flakes.
It’s nutrient-rich and loaded with magnesium, antioxidants, and healthy fats to support energy, gut health, and glowing skin. Plus, it’s a high protein snack without protein powder!
To keep it high in protein, I used Oikos Pro Banana Greek Yogurt, which packs 18 grams of protein per ¾ cup. The banana adds natural sweetness, while pumpkin purée and almond butter make it smooth and delicious. Feel free to add a scoop of protein powder if you want even more protein.
This is one of those snacks you’ll want to keep in the freezer for easy breakfasts or when the afternoon sweet tooth hits and you don’t want to reach for junk. You might also like these banana chocolate cookies—they’re soft, chocolatey, and just as easy to make or my easy homemade granola recipe is another go-to staple to keep on hand for quick, healthy breakfasts.
Why You’ll Love This Pumpkin Banana Yogurt Protein Bark
What You’ll Need
Pumpkin Banana Yogurt Protein Bark Ingredients (serves 12)
Recommended Tools
- Quarter sheet pan (9×13-inch)
- Parchment paper
- Mixing bowls
- Silicone spatula
- Measuring cups and spoons
Step-by-Step Instructions to Make My Easy No-Bake Pumpkin Banana Yogurt Protein Bark
Time needed: 3 hours and 30 minutes
- Prep your pan
Line a quarter sheet pan (9×13-inch) with parchment paper. Make sure it fits flat in your freezer.
- Make the pumpkin layer
In a medium bowl, mix together the banana yogurt, pumpkin purée, and pumpkin pie spice until smooth and creamy. Use a spatula to spread the mixture evenly across the lined pan—aim for about ½-inch thick.
- Chill the base
Place the pan in the freezer for about 20 minutes, or until the layer feels firm enough to support the next layer.
- Add the almond butter
Add the almond butter layer on top of the banana pumpkin yogurt layer. I like to heat up my almond butter for 15-20 seconds in the microwave to make it easier to pour.
- Melt the chocolate
Add dark chocolate chips and coconut oil to a heat-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. (Alternatively, melt on the stovetop using a double boiler.)
- Assemble the bark
Pour the melted chocolate evenly over the almond butter layer. Gently tilt the pan or use a spatula to smooth it out. Sprinkle with pumpkin seeds, shredded coconut, and cacao nibs for a nice crunchy topping.
- Set and serve
Freeze for 3–4 hours, or until the chocolate layer is firm. Once frozen, break the bark into pieces and enjoy.
This creamy yogurt bark isn’t just delicious—it’s gut-friendly too! Made with real pumpkin, probiotic-rich Greek yogurt, pumpkin seeds, cacao nibs, and coconut flakes, it’s rich in magnesium, antioxidants, and healthy fats for a nourishing crunch.
If you love pumpkin treats, try making a batch of my vegan pumpkin spice mummy cookies, Pumpkin Spice Protein Energy Balls or Pumpkin Spice Protein Mug Cake for a single serve dessert that’s refined sugar-free, high in protein and ready in under 3 minutes!
Storage
Store the finished pumpkin banana protein yogurt bark in an airtight container in the freezer for up to 2 months. Let the yogurt bark sit at room temperature for 2–3 minutes before eating for the best texture.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
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Macros based on 1/12th of the total recipe
- Calories: 155 kcal
- Protein: 6 g
- Fat: 10 g
- Carbs: 9 g
- Fiber: 2 g
- Sugar: 6 g
Note: Nutritional information is approximate and may vary based on specific ingredients used when making this pumpkin banana yogurt protein bark recipe.
Frequently Asked Questions
No, use plain pumpkin purée. Pie filling has added sugar and spices which will change the flavor and texture.
Yes. Just try to choose a thicker yogurt (like Greek or Skyr yogurt) so the bark sets properly.
Absolutely. Use a coconut or cashew-based dairy-free yogurt and vegan chocolate chips.
If you prefer, swap banana yogurt for plain or vanilla Greek yogurt. You can add 1–2 tsp maple syrup to plain yogurt to add some natural sweetness.
This pumpkin banana yogurt protein bark will stay fresh for up to 2 months if stored in an airtight container or freezer bag.
That can happen if your yogurt has a high water content. Use thick yogurt and don’t over-freeze—3–4 hours is perfect
Yes. Add 1 scoop of vanilla or pumpkin spice protein powder to the yogurt layer for an extra boost (just adjust texture with a spoonful of yogurt if it gets too thick).
More High Protein Recipes You’ll Love:
No-Bake Pumpkin Banana Yogurt Protein Bark (High Protein, Refined Sugar Free)
Equipment
- 1 Quarter Sheet Pan 9×13
- 1 Mixing Bowl
- Measuring Cup & Spoons
- 1 Parchment Paper optional
- 1 Silicone spatula
Ingredients
Pumpkin Banana Yogurt Layer
- 1 ½ cups banana high-protein yogurt I used Oikos Pro with 18g protein per ¾ cup
- ¾ cup pumpkin purée 100% pure pumpkin, not pumpkin pie filling
- 2 tsp pumpkin pie spice
Nut Butter Layer
- ½ cup almond butter or sunflower seed butter for nut-free
Chocolate Layer
- 1 cup 70%+ dark chocolate chips or sugar-free chocolate
- 1 tsp coconut oil
Toppings
- Pumpkin seeds
- Unsweetened shredded coconut
- Cacao nibs
Instructions
Prep your pan
- Line a quarter sheet pan (9×13-inch) with parchment paper. Make sure it fits flat in your freezer.
Make the pumpkin banana yogurt layer
- In a medium bowl, mix together the banana yogurt, pumpkin purée, and pumpkin pie spice until smooth and creamy. Use a spatula to spread the mixture evenly across the lined pan—aim for about ½-inch thick.
- Chill the base
- Place the pan in the freezer for about 20 minutes, or until the layer feels firm enough to support the next layer.
Add the almond butter
- Add the almond butter layer on top of the banana pumpkin yogurt layer. I like to heat up my almond butter for 15-20 seconds in the microwave to make it easier to pour.
Melt the chocolate
- Add dark chocolate chips and coconut oil to a heat-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. (Alternatively, melt on the stovetop using a double boiler.)
Assemble the bark
- Pour the melted chocolate evenly over the chilled pumpkin layer. Gently tilt the pan or use a spatula to smooth it out. Sprinkle with pumpkin seeds, shredded coconut, and cacao nibs for that perfect crunch and visual contrast.
Set and serve
- Freeze for 3–4 hours, or until the chocolate layer is firm. Once frozen, break the bark into pieces and enjoy.
Video
Notes
Macros (per piece, assuming 12 pieces )
Calories: 155 kcalProtein: 6 g
Fat: 10 g
Carbs: 9 g
Fiber: 2 g
Sugar: 6 g
Sounds delicious and just right for the season!
The perfect fall snack!
It’s all about high protein and this treat is just up my alley. Loved every bite!
Yay! I’m so glad you loved it! High-protein treats that actually taste amazing are the best!
Delicious and nutritious!
The best combo!
This looks so good and the fact that it’s no-bake makes it even better! I love that it’s high-protein and gut-friendly. It sounds like the perfect treat for when you want something sweet, seasonal, and healthy without turning on the oven!
Thank you so much! Easy, no-bake snacks that leave you full without feeling heavy are the best! The pumpkin flavor is perfect for those fall cravings!