Pumpkin Yogurt with Ginger Snap Granola

Fall is right around the corner and one ingredient you will start to see more of on the supermarket shelves is pumpkin.  I love the flavor of pumpkin and it pairs so well with spices like cinnamon, cloves, and ginger.  Remember that adding more spices to your life can provide additional health benefits.  I paired this pumpkin yogurt recipe with granola that has the same flavors used in ginger snap cookies. YUM!  Making your own granola is a great way to cut out processed foods at breakfast.  Store bought breakfast cereals can have tons of sugar and additives.

Pumpkin has many nutritional benefits and with very few calories it makes a great addition to many foods like soups, muffins, breads, and even yogurt.  For my vegan or lactose intolerant friends feel free to use coconut yogurt as a replacement.

Pumpkin is a great source of fiber which is great for your digestion.  The better you digest food the more efficient your body is at absorbing needed nutrients.  Just like carrots and sweet potatoes, pumpkin is a great source of the carotenoid, beta carotene.  Beta Carotene is a powerful antioxidant that may have a role in cancer prevention and can help keep your skin looking youthful by neutralizing free radicals and reducing inflammation.

Pumpkin may be a better refueling source after a workout than bananas as they contain more potassium which can restore your electrolytes lost when sweating.  During cold and flu season, pumpkin may be just the addition to your diet you need to keep sickness away as it contains vitamin c, iron, and vitamin A that can boost your immune system. Pumpkin Yogurt with Ginger Snap Granola: Yes Please.  What is your favorite way to eat pumpkin?  I would love to here your comment in the section below.  Thanks!

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Course Breakfast, Grains, Snacks

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 -4

Author Sara

Ingredients

• 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
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/8 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
• 1/2 tsp vanilla
• Pumpkin Yogurt:
• 1 cup canned pumpkin BPA free can if possible
• 2/3 c plain yogurt
• 1 tsp pumpkin pie spice
• 2 Tbsp Raw Honey

Instructions

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.

Recipe Notes

Please choose organic ingredients when possible!