Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola

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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 35 min
  • Yield: 4 servings
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1/2 cup raw steel-cut oats

1/4 cup pecans, toasted and chopped 

1/4 cup pumpkin seeds 

2 teaspoons black sesame seeds 

1 teaspoon vegetable oil 

1 teaspoon maple syrup 

1/2 cup plus 1 teaspoon brown sugar 

Salt and cracked black pepper

1 cup diced kabocha squash 

1/4 pound fresh ginger, chopped 

1/4 pound raspberries 

1/4 pint blackberries 

2 cups Greek yogurt 

Zest of 2 limes 


  1. Preheat the oven to 300 degrees F.
  2. Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
  3. Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
  4. Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.
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