It’s pumpkin time! Get your fill of this orange squash this fall by eating it for breakfast, too. These pumpkin spice granola and yogurt parfaits are so good they could even double as dessert!
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.