Pumpkin Spice Yogurt with Granola & Berries

This is the breakfast that makes getting up worthwhile — crunchy pumpkin-spiced granola, loaded with nuts, layered over creamy yogurt and fresh berries. It is wholesome and satisfying but tastes like a treat, the kind of parfait that turns a busy morning into a small moment of pleasure. Best of all, the granola keeps for several days, so a batch made ahead means beautiful, autumnal breakfasts are always just a layer or two away.

The Pumpkin-Spiced Granola

Toss the oats and nuts with pumpkin spice, coat them in a hot honey, maple and butter glaze, then bake at 350 degrees for just 8 to 10 minutes until crisp and golden. Watching it closely is the key to even, clustered granola — let it cool completely on the pan, where it crisps into the crunchy clusters that make it so good.

Layering the Parfait

Spoon creamy yogurt into glasses and layer it with the crunchy granola and fresh berries. The contrast of cool, tangy yogurt, crunchy spiced granola, and bright fruit is what makes a parfait so satisfying — layer it just before serving so the granola stays crisp against the yogurt.

Jorj Morgan

Pumpkin Spice Yogurt with Granola & Berries

Experience autumn's embrace with a velvety pumpkin spice yogurt, its rich, caramelized crust yielding to a medley of crisp, pumpkin-spiced granola and a vibrant harvest of fresh berries. This layered indulgence promises a morning moment of pure, sophisticated comfort.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Wait Time (Chilling) 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Breakfast

Ingredients Method

Ingredients

  

The Enriched Yogurt Base

• 1 24-ounce container plain whole-milk Greek yogurt
• ½ cup half and half
• 1 teaspoon pumpkin pie spice
• ½ cup dark brown sugar, packed

Granola Oats, Nuts & Spices

• 4 cups old-fashioned rolled oats
• ½ cup whole almonds
• ½ cup pecans, toasted and finely chopped
• ¼ cup roasted unsalted pumpkin seeds, pepitas
• 1 teaspoon pumpkin pie spice

Granola Glaze & Sweeteners

• ¼ cup honey
• ¼ cup pure maple syrup
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

The Fresh Berry Harvest

• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 1 pint fresh raspberries
• 1 pint fresh strawberries, hulled and halved

Method

 

Make the Brown Sugar Yogurt

1. Stir together the yogurt, half and half and pumpkin pie spice in a large bowl.
2. Sprinkle the brown sugar over top.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and better if it’s overnight.

Mix the Granola

1. Preheat the oven to 350°.
2. Heat the honey, maple syrup, and butter in a saucepan until just combined but not boiling, about 4 to 5 minutes.
3. Remove from the heat and stir in the vanilla. Toss together the oats, almonds, pecans, pumpkin seeds, and pumpkin pie spice in a large bowl. Pour the liquid over the dry ingredients. Quickly stir together, so that all the ingredients are well coated.

Toast the Granola

1. Spread out, in a single layer, onto a parchment lined baking sheet.
2. Bake for 8 to 10 minutes. The granola should be crispy and golden. After the granola has cooled on the baking sheet, you can place it into an airtight container and store for several days.

Layer & Serve

1. When you are ready to dig in, remove the yogurt from the fridge. The brown sugar will have formed a bit of a crust. This is what you want. Spoon berries into bowls, top with yogurt cream and sprinkle with granola. It’s pretty yummy!