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!
My kids get so excited when Pumpkin season arrives! They know that I’m gonna be cooking up all kinds of delicious fall recipes with comforting flavors, like pumpkin apple pie, vegan pumpkin banana bread, and hearty winter-warming soups.
There are so many pumpkin recipes to try that it seems as if autumn should be renamed “Pumpkin Season”. But before you think you’ve tried them all, you have to make this healthy parfait with pumpkin puree. Just like my pumpkin protein balls, they take 10 minutes to prepare using classic fall flavors of cinnamon, vanilla, and pumpkin pie spice.
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I love making parfaits. They are so versatile that I can eat them for a filling breakfast or enjoy them as an afternoon snack when I’m in a slump. These pumpkin yogurt parfaits are also a healthier alternative to pumpkin pie, because they taste just like pumpkin pie filling, but with under 200 calories per serving and sweetened only with a touch of honey or pure maple syrup, I eat them guilt-free. The crunchy toasted granola gives them a nice texture, almost like the crust of a pumpkin pie, that looks amazing layered between pumpkin puree and yogurt.
It’s so easy and delicious, I make it all year round because the ingredients are readily available. I just bake oats with spices and honey for the granola layer, and mix pumpkin puree, cinnamon, and pie spice for the pumpkin layer. Make a simple sweetened yogurt layer with honey and vanilla, and that’s it. Then, I just layer them in cute little pots and cool them.
The creamy thick yogurt with sweet spiced pumpkin puree in between layers of toasted granola crunch is seriously irresistible. Great for fall or really, any time of year. And it’s packed with fiber, protein, and healthy nutrients, giving my kids the ideal start to the day. I hope you give it a try!
🥘 Ingredients
You only need a handful of ingredients to make my pumpkin yogurt parfait. Here is what I used:
Oats: I use old-fashioned oats to make homemade granola for better control over sugar and a healthier topping, but store-bought granola works too.
Butter or Coconut Oil: Either one works well as a binder for the granola.
Yogurt: I choose plain low-fat Greek yogurt for its protein and versatility, but plain low-fat regular yogurt also works.
Honey: I use natural honey to give the yogurt layer a touch of sweetness.
Pumpkin Puree: Sometimes I make my own if I have time, but it’s just as good to buy pumpkin puree from the store. Make sure to use pure pumpkin puree, and not pumpkin pie filling or pumpkin butter.
Spices and Mix-Ins: Fall spices are the way to go here! I use ground cinnamon, pumpkin pie spice, a dash of salt, and vanilla extract, but you could also add a touch of nutmeg, allspice, ground ginger, or even ground cardamom to play with the flavors a bit.
🔪 How To Make
With 10 minutes of prep work and 30 minutes of baking, you’ll have these pumpkin parfaits ready in no time with my step-by-step instructions.
Make The Oat Mixture: First things first, I preheat the oven to 350 degrees and combine the oats, butter, honey, salt, cinnamon, and pumpkin pie spice in a bowl. Make sure to thoroughly coat the oats.
Bake The Oats: Once mixed, I pour the oats into a baking sheet, spreading them evenly, and bake for 30 to 40 minutes, stirring occasionally. When the oats are golden brown, I remove them from the oven and allow them to cool.
Make Yogurt Mixture: When the oats are cool, I proceed to make the yogurt layer with Greek yogurt, 1 tablespoon of honey, and ½ teaspoon vanilla in a bowl, mixing until smooth.
Make Pumpkin Mixture: In a separate small bowl, I combine the pumpkin, one tablespoon of honey, pumpkin pie spice, and cinnamon. It will taste just like pumpkin pie mix!
Assemble: I use 8-ounce cups to build the Greek yogurt pumpkin parfait. I add a layer of granola first to the bottom of each cup.
Add Remaining Layers: Then, I top the granola with a layer of pumpkin and a layer of yogurt, and another layer of pumpkin.
Add Last Layer: Then another layer of yogurt.
Top and Serve: For the final layer, I sprinkle granola on top of each cup. It’s best to chill them before serving, but they can be eaten right away.
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!
Other Tips To Keep In Mind:
- 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.
📖 Variations
The beauty of breakfast parfaits is that I can mix and match flavors to my heart’s desire! Here are some variations you can try at home:
Add nut butter: Peanut butter would be a delicious addition to these pumpkin Greek yogurt parfaits! I add one scoop of peanut butter or almond butter right before the pumpkin layer when assembling.
Greek yogurt parfait with berries: For a berry version, simply throw a handful of fresh blueberries, strawberries, or raspberries between the pumpkin layer for a healthy dose of nutrients and antioxidants.
Make it vegan: To make this vegan-friendly, I use a dairy-free yogurt or coconut yogurt, and vegan butter or coconut oil for the granola layer.
🍽 Serving Suggestions
These pumpkin parfaits are also excellent paired with other breakfast or brunch recipes. Here are some of my favorites:
Fruit recipes: To add some freshness to the table, I love pairing parfaits with a breakfast fruit salad. Spiced pumpkin, creamy yogurt, crunchy granola, and fresh fruit are a great combination. And for those who like fruit with cheese, like me, try this cottage cheese with fruit recipe for an extra boost of protein and vitamins.
Baked goods: My personal favorite, though, is healthy cinnamon rolls to keep the fall flavors flowing. They’re soft, full of warm flavors, and sweet, perfect to pair with the spiced pumpkin parfaits. Another favorite breakfast/snack recipe that stores well and kids love is my extra delicious vegan fruitcake, bursting with berries and juicy flavors.
🧊 Storage Directions
Refrigeration: The yogurt parfaits should always be stored in an airtight container or mason jar in the fridge. They last up to 3-4 days in the fridge, but they only last 2 days max in my house.
Freezing: I don’t recommend freezing this pumpkin granola parfait. While technically it’s safe to freeze them, when yogurt is frozen and then thawed, it won’t have the same consistency as if it were fresh. So, while it’s safe to freeze and then thaw parfaits, I think they actually taste much better fresh.
❓ Recipe FAQs
The best way I meal prep these parfaits is by layering them in small jars with lids that fit right in the fridge. Sometimes I keep the granola, yogurt, and pumpkin in separate airtight containers and just layer them together when I am ready to enjoy one.
Yes, you can. I make my own granola because I want to control the sugar intake, but If you dont have time to bake the oats, you can simply buy granola from the grocery store and proceed with layering the parfaits as instructed.
When oats stick together, it is because they have been mixed with too much honey or were not separated evenly in the baking dish. A good tip to make sure oats come out of the oven golden and not clumped together is to bake in batches so that the oats spread evenly in the baking dish without being overcrowded, and make sure the honey is well incorporated with the oats.
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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!
Servings: 6
Calories: 198kcal
Shop Ingredients on JupiterPreheat 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.
- 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.
Serving: 1parfait | Calories: 198kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 165mg | Potassium: 223mg | Fiber: 4g | Sugar: 10g
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