Description
A delicious and wholesome Pumpkin Greek Yogurt Parfait layered with homemade spiced oat granola, smooth pumpkin puree, and creamy low-fat Greek yogurt sweetened with honey and warm spices. Perfect for a nutritious breakfast or snack with comforting fall flavors.
Ingredients
Granola
- 1 cup Old fashioned oats
- 1 tbsp Butter, melted (or coconut oil)
- 1 tsp Honey
- ¼ tsp Salt
- ¼ tsp Ground cinnamon
- ¼ tsp Pumpkin pie spice
Yogurt Layer
- 3 cups Plain, Low Fat Greek Yogurt (Can also use regular)
- ½ to 1 tbsp Honey
- ½ tsp Vanilla extract
Pumpkin Layer
- 2 cups Pumpkin puree
- ½ to 1 tbsp Honey
- ½ tsp Pumpkin pie spice
- ½ tsp Ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the oat granola mixture.
- Mix granola ingredients: In a large bowl, combine oats, melted butter (or coconut oil), honey, salt, ground cinnamon, and pumpkin pie spice. Stir thoroughly to evenly coat the oats.
- Bake granola: Spread the mixture in an even layer on a baking sheet. Bake for 30 to 40 minutes, stirring occasionally to ensure even toasting until the oats turn golden brown. Remove from oven and allow to cool completely.
- Prepare yogurt layer: In a mixing bowl, combine the Greek yogurt with ½ to 1 tablespoon of honey and vanilla extract. Use a hand mixer to blend until smooth and creamy.
- Prepare pumpkin layer: In a separate bowl, whisk together pumpkin puree, ½ to 1 tablespoon honey, pumpkin pie spice, and ground cinnamon until well combined.
- Assemble parfaits: Using 8-ounce cups, layer the parfaits by starting with a spoonful of granola at the bottom, followed by a layer of pumpkin mixture, then a layer of yogurt. Repeat with another layer of pumpkin and yogurt. Finish by sprinkling the remaining granola on top as a crunchy garnish.
Notes
- For a vegan version, substitute butter with coconut oil and use dairy-free yogurt.
- Adjust honey quantity to taste based on desired sweetness.
- Store extra granola in an airtight container to keep it crisp.
- This parfait can be refrigerated for up to 2 days but add granola just before serving to maintain crunch.