Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Pumpkin Yogurt with Stovetop Granola
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 12 mg
- Sodium
- 331 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 12 mg
- Sodium
- 331 mg
Ingredients
Yogurt:
Granola:
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Directions
- 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.
- Warm up the dates in a wide saucepan over a medium heat for 2 minutes.
- 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.
- 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.
