Pumpkin Yogurt Parfaits with Maple Nut Granola {Gluten Free Friendly}

pumpkin yogurt parfaits 1_text

I’m not sure how this happened, but Thanksgiving is just a few weeks away.  For me, Thanksgiving usually involves a ton of menu-planning for each of the Thanksgiving breakfasts/lunches/dinners that make up our awesome multi-family, multi-language week of giving thanks.  To make things easier and a lot more enjoyable, I’m huge on prepping a lot of the meals beforehand, so I’m not stuck in the kitchen instead of enjoying time with friends and family.

These breakfast parfaits are a perfect make-ahead option.  You can make the pumpkin mixture and maple nut granola a few days ahead of time, and assemble them a few minutes before Thanksgiving breakfast.  They’re light yet filling, and the layers of bright orange and white will look like you slaved away on breakfast for a few hours.  Now that’s what I call planning ahead…

Pumpkin Yogurt Parfaits with

Maple Nut Granola

Serves 2-3*


Pumpkin Yogurt Parfaits

  • 1-1/2 cups pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups greek yogurt

Maple Nut Granola

  • 2 tablespoons melted butter
  • 3 tablespoons maple syrup
  • 1 cup oats
  • 1/4 cup chopped nuts (pecans or walnuts)
  • 1 teaspoon ground cinnamon


Pumpkin Yogurt Parfaits

In a medium-sized bowl, whisk together the pumpkin puree, maple syrup and cinnamon.  Cover and refrigerate while you make the granola, or up to 2 days.

Maple Nut Granola

Preheat the oven to 325° and line a rimmed baking sheet with parchment paper.

In a medium-sized bowl, combine the melted butter and maple syrup with a spoon.  Stir in the oats, chopped nuts and cinnamon.

Transfer the granola to the lined baking sheet, making sure the granola is in a single layer, and bake at 325° for 10 minutes.  Remove from the oven, stir the granola, and return to the oven to bake for another 10 minutes.  Remove from the oven, and let the granola cool completely on the baking sheet.  Once cooled, assemble the parfaits, or store the granola in a glass jar for up to a week.

To assemble the parfaits:

Spoon 1/2 cup of the pumpkin mixture into a serving glass or bowl, and 1/2 cup into the second glass/bowl.  Top with 1/2 cup of the greek yogurt in each serving glass or bowl.

Divide the remaining pumpkin puree and greek yogurt between the two serving glasses.  You should have two pumpkin layers and two greek yogurt layers in each glass/bowl.  Top with maple nut granola, and an additional drizzle of maple syrup, if desired.  Serve immediately, and enjoy!

*Recipe can easily be doubled or tripled, depending on how many guests you’re serving.

Original recipe by La Casa de Sweets

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