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Pumpkin Breakfast Bowl Recipe (Vegetarian, Gluten Free)

This bright and healthy pumpkin breakfast bowl is the perfect fall snack or brunch. A recipe with canned pumpkin that makes a quick and nutritious meal.  Packed with vitamins, minerals, and topped with fresh crunchy granola… yum!

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Canned pumpkin is one of my FAVORITE ingredients of all time – it deserve the caps.  I stock up on canned pumpkin when I can find it in the stores, and I get it online in the off season.  This pumpkin yogurt parfait is a fantastic way to use leftover canned pumpkin after making pies, or to incorporate healthy pumpkin into everyday dishes.  I topped my bowl with easy homemade pumpkin pie granola to make it extra pumpkin-y.

This Yogurt Parfait with Pumpkin Is:

  • Bright
  • Healthy
  • Fresh
  • High Protein
  • Satisfying
  • Earthy
  • Ready in 5 minutes
  • Can be made vegan, gluten free, and is SO delish!

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Easy Weekday Pumpkin Breakfast Bowls

This pumpkin yogurt parfait is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes.  These quick and simple recipes are perfect for those days when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering delivery or takeout!

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What’s In This Fall Pumpkin Yogurt Bowl Recipe?

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Save that Leftover Canned Pumpkin for a No-Waste Recipe!

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This pumpkin yogurt bowl is the perfect recipe to use if you don’t know what to do with canned pumpkin. Instead of tossing the extra pumpkin in the compost or garbage, you can repurpose it into a delicious and flavorful breakfast.  I’m all about saving anything I can from my kitchen, and this pumpkin breakfast bowl is a great way to avoid letting leftovers go to waste!

Gluten Free Pumpkin Recipes for the WIN!

This gluten free pumpkin breakfast bowl recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

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How Do I Make A Pumpkin Breakfast Bowl Recipe?

  1. Add the pumpkin and cinnamon to a bowl, stir well to combine. Add in the yogurt and swirl in.
  2. Top with pumpkin pie granola and enjoy!

Other Healthy Recipes with Canned Pumpkin that Aren’t Pie!

Pumpkin Mac and Cheese (Vegan, Gluten Free)

Pumpkin Pie Granola Recipe (Vegan, Gluten Free)

Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)

Pumpkin Lentil Chili (Vegan, Gluten Free, High Protein)

Pumpkin Spice Bread (Vegan, Egg Free, Dairy Free)

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Get the Same Ingredients I Use for My Pumpkin Granola Breakfast Bowls Recipe:

 

As always, if you make this pumpkin breakfast bowl recipe with granola be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

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Pumpkin Breakfast Bowl 

The Herbeevore
This bright and healthy pumpkin yogurt bowl is the perfect fall breakfast or brunch. A recipe with canned pumpkin that makes a quick and nutritious meal.  Packed with vitamins, minerals, and topped with fresh crunchy granola... yum!
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 1 bowl
Calories 237 kcal

Ingredients
  

  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1 cup vanilla yogurt use dairy-free for vegan option
  • 1/2 cup pumpkin pie granola

Instructions
 

  • Add the pumpkin and cinnamon to a bowl, stir well to combine. Add in the yogurt and swirl in.
  • Top with pumpkin pie granola and enjoy!

Notes

I like to use Icelandic yogurt, but you can use a dairy free coconut yogurt or regular yogurt instead.  There are a lot of great yogurt alternatives out there, so give them a shot!  You can also make nice cream and turn this into a smoothie bowl instead.

Nutrition

Calories: 237kcalCarbohydrates: 86gProtein: 21gFat: 14gSaturated Fat: 4gCholesterol: 12mgSodium: 188mgPotassium: 1030mgFiber: 7gSugar: 50gVitamin A: 19173IUVitamin C: 7mgCalcium: 513mgIron: 5mg
Keyword Breakfast Bowl with Pumpkin, healthy Recipes with canned pumpkin, healthy ways to eat pumpkin, pumpkin breakfast bowl, pumpkin for breakfast recipes, pumpkin yogurt bowl, Pumpkin Yogurt Bowl Recipes, pumpkin yogurt parfait, Ways to Use Canned Pumpkin, What to do with Leftover Pumpkin
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Breakfast, Easy Weeknight Meals, Fall Recipes, Gluten Free, High Protein, No Cook Recipes, The Herbeevore Recipes, Vegetarian Recipes

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