Pumpkin and Yogurt Parfaits with Pumpkin Spiced Granola

by Heidi @ Food Doodles on November 1, 2012

I have big news!  OK, it’s not big to anyone else but me, but I have to share with someone…  I’m completely done my tomatoes!  I was just waiting for the last batch to ripen, and I think all but a couple that may still ripen are now ripe and being cooked down as I type.  And by cooked down I mean reeeeeaaaally cooked down.  6 hours ag0 I had 30-35 pounds of tomatoes.  Now I have about 5 quarts.  That is going to be some amazing tomato-y-ness.  Mmmm…. Not that I have that out of the way…

First let’s talk about this granola.

And then I’ll talk about what I made with it…  Mmm…

First, the granola!  I love granola.  But I’ve trained myself that it’s 99.9% of the time too high in calories to eat as much of it as I want.  This stuff probably is too, but at least it’s low in fat!  And it has pumpkin in it 🙂  And for a healthier granola, it’s got amazing clusters!  My favorite part!  I made mine fairly plain, but seriously, you could add so many goodies to this.  Toasted pepitas, dried cranberries, chocolate chips…  Use your imagination!

Pumpkin Spiced Granola
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course: Breakfast
Author: Heidi @ Food Doodles
  • 4 C old fashioned rolled oats
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/3 C brown sugar
  • 1/2 C pumpkin puree
  • 1/4 C maple syrup
  • 2 tbsp oil
  • 3/4 C pecans halves or roughly chopped
  1. Preheat the oven to 325 degrees.
  2. Mix together all ingredients except the pecans. When thoroughly mixed, pour mixture onto a rimmed baking sheet and spread evenly to the edges.
  3. Place in the oven and bake for 20 minutes. Remove from the oven, add the pecans and stir. Spread out evenly on the baking sheet again and return to the oven for 10 more minutes.
  4. When the 10 minutes is up, if needed, stir the granola and return to the oven for 5-10 more minutes until done. Remove from the oven, cool completely and store in an airtight container.
Recipe Notes

Toasted pepitas and dried cranberries would be awesome additions to this granola.

If your baking sheet is dark around the edges be careful the granola doesn’t burn there, maybe even stirring more frequently.


So onto what I made with that amazing granola.  What is better than a yogurt parfait?  Just the right amount of granola, creamy yogurt.. and pumpkin??  Yeah, I thought it was weird at first too.  It’s not even pumpkin pie filling or anything.  It’s not creamy, it’s just sweet and spicy pumpkin.  But it’s amazing!  Especially with the creamy, thick Greek yogurt and crunchy granola.  You need to try this!  Even my son loved these 🙂

One note though, don’t assemble these and expect to eat them later.  Just don’t.  Assemble just before eating.  You’ll thank me if you ever try any that was left over.  Not that I did that or anything.

Pumpkin and Yogurt Parfaits with Pumpkin Spiced Granola
Prep Time
10 mins
Total Time
10 mins
Course: Breakfast, Dessert, Snack
Servings: 2 servings
Author: Heidi @ Food Doodles
  • Pumpkin layer:
  • 1 C pumpkin puree
  • 1 tsp pumpkin pie spice
  • 2 tbsp maple syrupYogurt layer:
  • 1 C Greek yogurt
  • 1 tbsp maple syrup
  • 1 tsp vanillaAdditional ingredients:
  • Pumpkin Spiced Granola as desired(recipe above)
  • pecans if desired
  1. For the pumpkin layer, stir together the pumpkin, spice and maple syrup in a small bowl. Set aside.
  2. In another small bowl, make the yogurt layer by stirring together the yogurt, maple syrup and vanilla.
  3. To assemble the parfaits, layer granola with pumpkin and yogurt, ending with a dollop of yogurt on top. Top with a sprinkle of granola and/or pecans, dried cranberries, pepitas, etc. Enjoy immediately.



Leave a Comment

{ 12 comments… read them below or add one }

1 Janice October 10, 2013 at 12:31

Hi! I have a question. What are the problems associated with canning pumpkin butter?


2 Heidi @ Food Doodles October 18, 2013 at 16:44

Hi Janice! I’m not sure I understand your question. I’ve never canned my own pumpkin or pumpkin butter but I know you cannot can it in a water bath like you would with fruits since it is not acidic and cannot be heated enough to stop botulism. But if you have a pressure canner and cook it the appropriate amount of time I don’t think there would be any problem with it! I don’t have a pressure canner so freezing is the way to go for me!


3 Amy January 9, 2013 at 13:50

Thanks so much for posting this! I have been eating this as my go-to breakfast (or lunch, for that matter) this entire fall/winter.


4 Eat good 4 life November 13, 2012 at 22:02

Wow, how did I miss this? Even tough I am not a big fan of pumpkin I am sure I could really enjoy the granola. The parfaits look really appetizing. I am really liking your fall postings 🙂


5 Erin @ Texanerin Baking November 11, 2012 at 14:00

Haha. You sound like you’ve been recovering from a tomato attack. I feel like you’ve been burdened by them for months!

And these look lovely. You did a great job on layering! I am awful at that. Just awful.


6 Stephanie November 6, 2012 at 17:34

oooh I love granola with clusters. This looks perfect


7 Honey What's Cooking November 5, 2012 at 23:44

Heidi – this looks awesome. I absolutely love the pumpkin and yogurt idea … so brilliant.


8 Candice November 2, 2012 at 21:54

I made this tonight because I have about 40 cups of puréed pumpkin. It is delicious! By far my favourite homemade granola recipe!


9 Heidi @ Food Doodles November 3, 2012 at 14:52

I’m so glad you liked it! Thanks for stopping in 😀


10 Julia November 2, 2012 at 08:18

I am still on the pumpkin kick and this looks right up my alley! Yum.


11 mellissa@ibreatheimhungry November 2, 2012 at 07:11

Heidi these are adorable! And they look super delicious!!!! I feel you on the tomatoes! I had SO MANY last year and it took forever to get through them all but it was so satisfying! This year my garden didn’t do well so I didn’t can any and I’m bummed about it. Next year – bumper crop I hope! 🙂


12 Maryea @ Happy Healthy Mama November 1, 2012 at 18:15

Look at all that pumpkin goodness! This looks amazingly good.

And congrats on your tomatoes. 🙂


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