Pumpkin Granola Yogurt Parfaits

Pumpkin Granola Yogurt Parfaits

Pumpkin Pie Cashew Cream:

  • ½ cup raw cashews
  • ½ cup water
  • 2 cups pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons pure maple syrup
  • ½ very ripe pear (cored)
  • pinch of salt


  • 2 cups plain (or naturally sweetened vanilla) coconut yogurt or Greek yogurt
  • 1 cup + ¼ cup your favourite gluten free granola (I used Glutenull Quinoa Granola)
  • the Pumpkin Pie Cashew Cream


  1. Prepare the pumpkin pie cashew cream first.
  2. Soak the cashews in the ½ cup water for 1 hour minimum, then drain and add to a high speed blender.
  3. Add in the pumpkin puree, pumpkin pie spice, maple syrup, pear, and salt and blend until completely smooth.
  4. Remove from the blender with a spatula and transfer to a bowl*.
  5. Using 4 small jars, add ¼ cup of yogurt to the bottom of each jar.
  6. Next, layer ¼ cup granola over the yogurt in each jar.
  7. Next, divide the pumpkin pie cashew cream between the 4 jars, layering over the granola.
  8. Divide the remaining yogurt between each jar layering over the pumpkin cream, and then finish by topping each jar with 1 tablespoon of the granola.
  9. Enjoy!

Detailed recipe and credit: https://nutritioninthekitch.com/pumpkin-granola-yogurt-parfait/
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