Pumpkin Yogurt with Stovetop Granola

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Yogurt:

32 ounces full-fat Greek yogurt, such as Fage or Chobani

1/2 cup pumpkin puree 

1 tablespoon vanilla extract 

4 tablespoons maple syrup, plus more for drizzling

Granola:

1 cup pitted dates, chopped

1/2 cup unsweetened coconut flakes 

1/4 cup pumpkin seeds 

Kosher salt 

Fresh nutmeg 

Directions

  1. Combine the Greek yogurt, pumpkin puree, vanilla extract and maple syrup with a rubber spatula in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.
  2. Warm up the dates in a wide saucepan over a medium heat for 2 minutes. 
  3. Add in the coconut flakes and pumpkin seeds, and continue to cook until the coconut flakes are nice and toasty, for 2 to 3 minutes. Finish with a healthy sprinkle of salt and freshly grated nutmeg. 
  4. Place the yogurt in a rocks glass or shallow bowl. Top with the granola. Drizzle with additional maple syrup. Enjoy! 

Cook’s Note

The granola can be stored in an air-tight container for up to two weeks. The yogurt can be stored in the refrigerator for as long as the sell-by date.

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