Description
Easy to make, layered pumpkin yogurt breakfast parfaits with homemade maple nut granola. The perfect Thanksgiving breakfast!
Ingredients
- 1-½ cup Canned Pumpkin Puree
- 5 Tablespoons Maple Syrup, Divided
- 2 teaspoons Ground Cinnamon, Divided
- 2 Tablespoons Melted Butter
- 1 cup Oats (gluten Free Optional)
- ¼ cups Chopped Nuts (pecans Or Walnuts)
- 1-½ cup Greek Yogurt
Preparation
For the pumpkin mixture: In a medium-sized bowl, whisk together the pumpkin puree, 2 tablespoons of maple syrup and half of the cinnamon. Cover and refrigerate while you make the granola, or up to 2 days.
For the granola: Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
In a medium-sized bowl, combine the melted butter and remaining 3 tablespoons of maple syrup with a spoon. Stir in the oats, chopped nuts and remaining half of the cinnamon.
Transfer the granola to the lined baking sheet, making sure the granola is in a single layer, and bake at 325°F 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 granola is 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 spoon 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!
Note: Recipe can easily be doubled or tripled, depending on how many guests you’re serving.
