Pumpkin Yogurt with Ginger Snap Granola
Prep time
Cook time
Total time
Eat these together or by themselves. Just eat them.
Recipe type: Breakfast, Grains, Snacks
Serves: 2-4
  • Ginger Snap Granola:
  • 1 c oats
  • 3 Tbsp Walnuts, soaked and dehydrated preferred
  • 3 Tbsp Pecans, soaked and dehydrated preferred
  • 3 Tbsp Almonds, soaked and dehydrated preferred
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground clove
  • 2 pinches gray sea salt
  • 1 Tbsp Hemp Seeds, optional (adds extra protein)
  • 2 tsp molasses
  • 2 large dates
  • 4 Tbsp Water
  • ½ tsp vanilla
  • Pumpkin Yogurt:
  • 1 cup canned pumpkin (BPA free can if possible)
  • ⅔ c plain yogurt
  • 1 tsp pumpkin pie spice
  • 2 Tbsp Raw Honey
  1. Preheat the oven to 300 degrees.
  2. Puree the dates with the water in a blender (I used the magic bullet).
  3. Roughly chop all of the nuts (you can chop as fine and you want it but I like rough so the granola is more crunchy)
  4. Mix all the dry granola ingredients together in a bowl until combined.
  5. Mix in all the wet ingredients, (date paste, honey, molasses, and vanilla) and toss with the dry mix until fully coated. The mixture should now be slightly we and sticky.
  6. On a baking sheet with unbleached parchment paper spread an even layer of the granola mixture onto the pan.
  7. Bake at 300 degrees for about 20-30 minutes until golden brown.
  8. After cooled, store in an air tight container.
  9. For the pumpkin yogurt just mix all of the ingredients in a bowl until combined.
  10. If you want a nice thick yogurt add a couple 1-2 Tbsp chia seeds and let sit in the fridge for 30 minutes.
  11. For the parfait simply layer granola onto the bottom of a bowl and alternate the yogurt and granola.
  12. Store in the fridge.
Please choose organic ingredients when possible!
Recipe by The Organic Dietitian at http://www.theorganicdietitian.com/pumpkin-yogurt-with-ginger-snap-granola/