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Stunning plated serving of Pumpkin Spice Yogurt with Granola & Berries, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 10 minutes
Wait Time (Chilling) 1 hour
Total Time 1 hour 20 minutes
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!