Pumpkin Yogurt Parfait with Gingersnap Granola

pumpkin yogurt parfait siggis dairy

Let’s kick off the Fall season with this delicious and healthy pumpkin yogurt parfait with gingersnap granola. I already have my kitchen stocked with all of the fall flavor essentials, even if the temperatures are rather warm here in Florida.

And this recipe is the most delectable and healthy treat for you to enjoy for breakfast, as a snack, or even dessert! It’s so good, it might just become a staple on your fall entertaining menu, too.

Pumpkin Parfait with Gingersnap Granola | Get the recipe for this delicious and healthy pumpkin parfait with gingersnap granola to satisfy all of your pumpkin cravings for breakfast, a snack, or dessert!

Have you tried Siggi’s Dairy yogurt, yet? If you haven’t, write down the ingredients for this pumpkin yogurt parfait with homemade gingersnap granola and run to the grocery store. It is that good. The thing I love most about Siggi’s yogurt is that the flavors are different (and even more delicious) than those you would normally find in the yogurt section of the grocery store and their yogurt is not overly sweet. If fact, their what makes Siggi’s unique is their simple ingredients and not a lot of sugar!

When I tried the pumpkin & spice flavor, I knew I had my next recipe inspiration right in front of me. I have seen tutorials for coconut whipped cream floating around, and I thought, why don’t I combine the pumpkin-flavored yogurt with the coconut whipped cream and call it a parfait! The only thing that was missing was some homemade granola and my mind immediately went to gingersnap – one of my favorite fall flavors (aside from pumpkin).

Pumpkin Parfait with Gingersnap Granola | Get the recipe for this delicious and healthy pumpkin parfait with gingersnap granola to satisfy all of your pumpkin cravings for breakfast, a snack, or dessert!

This recipe is done in two parts, the yogurt parfait mixture and the granola. First, let’s talk pumpkin yogurt parfait.

Part 1: Pumpkin Yogurt Parfait

Coconut whipped cream was so much easier to make than I anticipated. Aside from chilling time, it took no time at all. First, you are going to want to chill a can or two (just in case one is a dud) of full-fat coconut milk in the fridge overnight. I hear Thai Kitchen is the best, so I went with it.

To prepare for the whipped cream, chill a bowl in the freezer for 10 minutes. Remove the chilled can of coconut from the fridge, being careful not to shake or flip it. Open the can and pour out the watery liquid that is on top, but don’t throw it away! You can use this in your smoothies. There should be hardened cream at the bottom of the can. Spoon out the cream into the chilled bowl and beat on medium-high for 1 minute.

coconut whipped cream

Next comes the part that turns this whipped cream into a delicious pumpkin yogurt parfait! To the whipped cream, add your maple syrup, vanilla and pumpkin pie spice. Beat for 30 seconds, or until well combined. Then, add in the Siggi’s pumpkin & spice yogurt and the pumpkin puree. Beat for 1 minute until all of the ingredients are evenly mixed. Set aside in the refrigerator until ready for assembly.

Part 2: The homemade gingersnap granola

YUM. Seriously, it tastes like a gingersnap cookie in granola-form. It has the crunch, the zing from the ginger and the depth of fall flavors we all know and love.

First, combine all of the dry ingredients (the first eight) in a bowl. Then, in a microwave-safe bowl, combine the next five ingredients (molasses, coconut oil, maple syrup, vanilla and lemon zest) and microwave for 1 minute, or until the coconut oil is melted. Pour the wet ingredients into the dry ingredients and mix until everything is well combined and the oats and nuts are evenly coated.

gingersnap granola recipe

Spread the mixture onto a baking sheet in a thin layer and bake at 350 degrees for about 25 minutes. Stir halfway through to prevent burning. The mixture will turn a deep golden hue from the molasses and your kitchen will start to smell like a gingerbread house – that’s when you know it’s done!

Let the granola cool for at least 10 minutes to allow the mixture to harden and crisp up. Once cooled, mix in the diced crystallized ginger pieces.

Finally, assembly time! Spoon or pipe (I use a Ziploc bag and snip off the corner) the mixture into four individual serving bowls or glasses. Sprinkle a nice, thick layer of the granola on top. Finish it off with a gingersnap cookie if you’re feeling fancy.

Pumpkin Parfait with Gingersnap Granola | Get the recipe for this delicious and healthy pumpkin parfait with gingersnap granola to satisfy all of your pumpkin cravings for breakfast, a snack, or dessert!

This stunning pumpkin yogurt parfait with gingersnap granola is the perfect treat on a crisp weekend morning or your next fall get together. The granola makes double the amount of the parfait, so if it were me, I would double the parfait recipe to have these goodies on hand all week long!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin yogurt parfait siggis dairy

Pumpkin Yogurt Parfait with Gingersnap Granola


Description

Let’s kick off the Fall season with this delicious and healthy pumpkin yogurt parfait with gingersnap granola.


Ingredients

Scale

Pumpkin Yogurt Parfait

  • 1 14 oz. can coconut cream or full-fat coconut milk (Thai Kitchen is best)
  • 3 T. maple syrup
  • 1 tsp. vanilla extract
  • 3 5.3 oz. containers of Pumpkin & Spice Siggi’s yogurt
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 c. pumpkin puree

Gingersnap Granola

  • 2 cups old fashioned rolled oats
  • 1/2 c. raw pecan halves
  • 1/2 c. sliced almonds
  • 1/2 c. unsweetened coconut flakes
  • 1 1/2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 3/4 tsp. salt
  • 2 T. molasses
  • 1/3 c. coconut oil
  • 1/4 c. maple syrup
  • 1 T. vanilla extract
  • Zest of 1/2 lemon
  • 1/4 c. crystallized ginger, diced
  • Gingersnap cookies, for garnish (optional)

Instructions

To make the yogurt parfait:

  1. Chill a can or two (just in case one is a dud) of full-fat coconut milk or cream in the fridge overnight.
  2. To prepare the whipped cream, chill a mixing bowl in the freezer for 10 minutes.
  3. Remove the chilled can of coconut from the fridge, being careful not to shake or flip it. Open the can and pour out the watery liquid that is on top.
  4. Scoop out the hardened cream at the bottom of the can into the chilled bowl and beat on medium-high for 1 minute.
  5. To the whipped cream, add the maple syrup, vanilla and pumpkin pie spice.
  6. Beat for 30 seconds, or until well combined.
  7. Next, add in the yogurt and pumpkin puree.
  8. Beat for 1 minute until all of the ingredients are evenly mixed.
  9. Set aside in the refrigerator until ready for assembly.

To make the gingersnap granola:

  1. Preheat oven to 350 degrees.
  2. Combine all of the dry ingredients (the first eight) in a bowl.
  3. Next, in a microwave-safe bowl, combine the next five ingredients (molasses, coconut oil, maple syrup, vanilla and lemon zest) and microwave for 1 minute, or until the coconut oil is melted.
  4. Pour the wet ingredients into the dry ingredients and mix until everything is well combined and the oats and nuts are evenly coated.
  5. Spread the mixture onto a baking sheet in a thin layer and bake for about 25 minutes, stirring halfway through to prevent burning.
  6. The mixture will turn a deep golden hue from the molasses and your kitchen will start to smell like a gingerbread house – that’s when you know it’s done!
  7. Let the granola cool for at least 10 minutes to allow the mixture to harden and crisp up.
  8. Once cooled, mix in the diced crystallized ginger pieces.

To assemble the yogurt & granola:

  1. spoon or pipe (I use a Ziploc bag and snip off the corner) the mixture into four individual serving bowls or glasses.
  2. Sprinkle a nice, thick layer of the granola on top.
  3. Finish it off with a gingersnap cookie if you’re feeling fancy.

-Carly Paige

Post Tags

The Cookbook You'll Actually Use

Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

You might also like

Comments

Leave a Reply

Your email address will not be published.

Recipe rating

100 Responses

    1. Thanks, Ashley! It is by far one of my favorite fall recipes and had everyone asking for seconds during taste testing time in the kitchen 🙂

  1. I have the privilege of being the recipient of the extras made by [email protected]… This is incredibly good and a great finish to a fall inspired dinner or anytime for a decadent seeming snack. It is a recipe I will definitely put in my “go to” list! Thank you for creating!!

  2. Oh. my. god. I thought that it couldn’t get much better than the pumpkin & spice siggis.. but now this.. HOLY YUM! This looks like the perfect fall dessert!

    1. Hahaha, Liz – I love your excitement! It really is SO GOOD. I actually kind of surprised myself with how amazing it tasted. Hope you are having a great week!

  3. This recipe is not only beautiful, but it just screams FALL! I love all the flavors and the combo of smooth and crunchy…DELISH…thanks for sharing! XOXO

    1. Thanks, Katie! It really is the perfect fall treat and that gingersnap granola is addicting! Hope you are having a great week! xo

  4. Oh. My. Goodness. I NEED to try this asap! I love gingersnaps and seasonal pumpkin things… So obviously this needs to be in my weekly rotation of breakfasts and snacks!

  5. Eek! All pumpkin everything! 🙂 I love this time of year, especially for the warmer flavors. Siggis is our favorite yogurt, and this parfait looks like chilly weekend must. x

    1. It is pretty thick. Maybe you could give it another try with this recipe since the coconut whipped cream helps lighten up the texture!

  6. .Coconut whipped cream sounds delicious – never tried it but I love coconut milk! You’ve got me all ready for fall. The gingersnap granola also sounds amazing *drool*

    1. I hadn’t tried it either, but now I will be making it all the time – it’s so easy! And the granola is addicting… Enjoy!

  7. ‘I’ve never heard of Siggi’s before, going to definitely try some out. This is a great recipe for fall and makes feel like it’s just ready to come knocking on the door. I will be trying this out with my niece who is a huge lover of pumpkin anything!

  8. Great recipe for fall, I feel like the brisk temps are just around the corner. I’ve never heard of Siggi’s yogurt and will have to hunt some down. Will definitely be trying this out with my niece who loves all things Pumpkin. Thanks for the recipe!