Pumpkin recipes are popping up everywhere you look, from lattes to soup to cheesecake. If you find yourself wanting even more, make a pumpkin-infused breakfast. From the granola to the yogurt, each component of this autumn treat incorporates our favorite seasonal squash.
Pumpkin spice granola
Makes about 6 cups
- 3/4 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3 cups old-fashioned oats
- 1 cup roasted pepitas or pumpkin seeds (or combination)
- 1 cup pecans, roughly chopped
- 1/2 cup sliced almonds
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin puree, brown sugar, syrup, salt, cinnamon and pumpkin spice. Whisk to combine.
- Add oats, pepitas, pumpkin seeds, pecans and almonds to pumpkin puree mixture. Stir well to coat.
- Spread mixture on baking sheet and bake for 20 minutes. Remove from oven, stir granola and return to oven for 20-30 more minutes, until mixture is dried out.
- Remove from oven and let cool completely. (Granola will crisp as it cools.)
- Store in an airtight container at room temperature.
- Serve granola layered with pumpkin yogurt. (See recipe below.)
Pumpkin spice yogurt
Makes about 1/2 cup
- 1/2 cup plain Greek yogurt
- 2 tablespoons pumpkin puree
- 2 teaspoons honey or maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- Whisk all ingredients together.
- Top yogurt with pumpkin spice granola or layer granola and yogurt for parfaits.
More pumpkin recipes
3 Non-pie pumpkin desserts
Baked pumpkin mac and cheese