Pumpkin Greek Yogurt Parfait Recipe

pumpkin yogurt parfaits, with layers of pumpkin puree and yogurt, topped with granola in a glass cup

5 from 14 votes

Pumpkin Greek Yogurt Parfait Recipe

I love a good breakfast food prep recipe, and these super-easy pumpkin Greek yogurt parfaits are perfect for busy moms like me. I make these yummy layered parfaits in just 40 minutes with oats, yogurt, pumpkin spice, and pumpkin puree. They're ideal for a grab-n-go breakfast or snack!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 198kcal

Author: Anjali Shah

Ingredients

For The 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

For The Yogurt

3 cups Plain, Low Fat Greek Yogurt Can also use regular
2 cups Pumpkin Puree
3-6 tsp Honey, divided
½ tsp Vanilla
½ tsp Pumpkin pie spice
½ tsp Ground cinnamon

Instructions

Preheat the oven to 350 degrees.
In a large bowl, combine the oats, butter, honey, salt, cinnamon, and pumpkin pie spice. Stir to coat the oats.
Spread the oats over a baking sheet and place in the preheated oven. Bake for 30 to 40 minutes, stirring occasionally. When the oats are golden brown, remove them from the oven and allow them to cool.
When the oats are cool, prepare the yogurt and pumpkin. To make the yogurt layer, combine the plain yogurt with ½ to 1 tablespoon honey and ½ teaspoon vanilla. Use a hand mixer to blend the ingredients until smooth.
In a separate bowl, combine the pumpkin, ½ to 1 tablespoon of honey, pumpkin pie spice, and cinnamon. Whisk to mix.
Use 8-ounce cups to build the yogurt parfaits. Start by adding a layer of granola on the bottom of each cup. Top the granola with a layer of pumpkin, a layer of yogurt, another layer of pumpkin, and another layer of yogurt. Finish by sprinkling the remaining granola on top of each cup.

Video

https://youtu.be/0NRNzAjH5iM

Notes

My #1 Secret Tip for making this healthy Greek yogurt pumpkin parfait is to always use old fashioned rolled oats instead of quick cooking or steel cut oats. They toast up perfectly in the oven and keep their texture so much better. I always keep rolled oats in my pantry, and if I want to make it gluten free I simply use gluten free rolled oats. Easy-peasy!
Toast the oats evenly: I like to stir the oats halfway through baking so they brown nicely without burning. This gives them the best golden crunch.

Cool granola completely: I always let the granola cool before layering so it stays crisp. Warm granola softens too quickly against the yogurt.

Use cold yogurt: I chill the yogurt mixture before layering and it makes the parfaits extra refreshing. It also helps keep the layers looking neat.

Balance sweetness: I taste both the pumpkin and yogurt mixtures before layering. If one is sweeter, I cut back on the honey in the other to keep things balanced.

Nutrition