Pumpkin Greek Yogurt Breakfast Bowl is a delicious and healthy breakfast that is perfectly seasonal for the fall, but also delicious year round. Any simple roasted pumpkin will work for this recipe, but you can roast one small pumpkin to make this Roasted Pumpkin on Toast, and use the leftover for this recipe.
It is becoming more common for our baby to serve as the inspiration for recipes on The Worktop. His love for grilled fruits inspired this Bircher Muesli with Smashed Cherries and Grilled Apricots. His breakfast staple of mashed bananas and rice became Adzuki Beans on Banana Rice.
This Pumpkin Greek Yogurt Breakfast Bowl is a delicious breakfast recipe for the fall
He strikes again for this Pumpkin Greek Yogurt Breakfast Bowl! It’s healthy, delicious and very simple to make for breakfast.
I was watching Milo one morning eat his breakfast – he would shove one piece of roasted pumpkin in his mouth, followed by one piece of banana. At the end of the meal, his bowl was filled with pumpkins and bananas that his chubby fingers had inadvertently mashed together.
The base of this breakfast bowl is made with roasted pumpkins, bananas and Greek yogurt
Being the designated garbage disposal, I ate his leftovers… my little boy had it figured out! Eating his pumpkin and banana together gave him a sweet and savory creamy bite that was surprisingly addicting.
Pureed roasted pumpkins and bananas are the base of this recipe, and the Greek yogurt gives it a tinge of tang. Mixed together, this breakfast bowl is filling, nutritious and incredibly tasty.
This Pumpkin Greek Yogurt Breakfast Bowl is filling and nutritious
To give contrast to the otherwise creamy texture of the Pumpkin Greek Yogurt, I topped it with a handful of granola and some toasted pecans. Feel free to top it with your favorite granola, nuts or seeds. If you are making this Pumpkin Greek Yogurt Breakfast Bowl gluten free, make sure you use a gluten free granola topping. You can also make this recipe vegan by using a soy yogurt, or another favorite vegan yogurt.
The quickest way to make this Pumpkin Greek Yogurt Breakfast Bowl in the morning is to use leftover roasted pumpkin that you’ve roasted the day before. Any simple roasted pumpkin will do, but I used the leftover roasted pumpkin from this Roasted Pumpkin on Toast.
One roasted pumpkin gave us two different breakfasts, and a side at dinner. That’s what I call efficient cooking!
Pumpkin Greek Yogurt Breakfast Bowl (GF)
- 3/4 cup roasted pumpkin puree
- 1 medium banana - mashed
- 1/2 cup Greek yogurt
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon maple syrup (optional)
- granola, nuts and/or seeds (for topping) (use GF variety for GF option)
In a medium bowl, mix together the pumpkin puree, mashed banana, Greek yogurt, cinnamon and maple syrup, if using. Mix until smooth.
Top with your choice of granola, nuts and seeds.