Pumpkin Granola Yogurt Parfaits
Serves: 4
  • 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
  • Parfaits
  • 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!
*You may chill the pumpkin pie cashew cream in the fridge until you are ready to assemble the parfaits or you can make the parfaits and place them in the fridge for 30 minutes so that they are nicely chilled.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/pumpkin-granola-yogurt-parfait/