Description
Pumpkin Cranberry Yogurt Bowl – A Cozy Fall Breakfast
Creamy Greek yogurt, velvety pumpkin puree, tart-sweet cranberries, warm spices, and a crunchy topping—fall in a bowl!
Ingredients
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1 cup plain or vanilla Greek yogurt (full-fat for richness)
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½ cup pumpkin puree (unsweetened; sub: sweet potato or butternut squash puree)
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2 tbsp cranberry sauce or chopped dried cranberries
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1 tbsp maple syrup or honey (adjust to taste)
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½ tsp pumpkin pie spice (or ¼ tsp cinnamon + pinch of ginger, nutmeg, allspice)
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¼ cup granola or chopped toasted pecans
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Optional: chia seeds, orange zest, or a drizzle of almond/peanut butter
Instructions
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Mix Base: In a bowl, whisk together Greek yogurt, pumpkin puree, maple syrup, and pumpkin pie spice until smooth and creamy. For an ultra-smooth texture, briefly blitz in a blender.
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Divide & Swirl: Spoon mixture evenly into two bowls. Dollop cranberry sauce on top and gently swirl for marbled streaks. If using dried cranberries, sprinkle them evenly.
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Add Crunch: Top with granola or toasted pecans. Add optional power-ups (chia seeds, zest, nut butter) if desired.
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Serve: Enjoy immediately for crunchiest texture, or chill 15–20 minutes for a mousse-like consistency.
Notes
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To thicken runny yogurt, drain it in a cheesecloth-lined strainer for 30 min before mixing.
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Prep pumpkin yogurt base ahead; store toppings separately to keep crunch.
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Quick cranberry compote: simmer ¼ cup cranberries with 1 tbsp orange juice and 1 tsp maple syrup until thickened (~5–7 min).
Nutrition
- Calories: 250 kcal Per Serving
- Fat: 10 g
- Carbohydrates: 26 g
- Protein: 13 g