Pumpkin Greek Yogurt with Banana and Toasted Pecans | Thanksgiving Breakfast Ideas
Print

Pumpkin Greek Yogurt Breakfast Bowl (GF)

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, or if you are in a pinch, you can use a canned pumpkin puree in this breakfast.
Course Breakfast, Fruits and Yogurts
Cuisine American
Keyword Pumpkin Yogurt Recipe
Special Diet Gluten Free, Vegetarian
Prep Time 2 minutes
Total Time 2 minutes
Servings 2 small bowls
Calories 127kcal
Author The Worktop

Ingredients

  • 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)

Instructions

  • 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.

Notes

To make this a pumpkin spice yogurt, use store bought pumpkin spice mix. Otherwise, use 1/4 teaspoon ground cinnamon, and then add a pinch of nutmeg, pinch of ginger, and pinch of cloves.

Nutrition

Calories: 127kcal | Carbohydrates: 26g | Protein: 6g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 470mg | Fiber: 4g | Sugar: 14g | Vitamin A: 286.7% | Vitamin C: 10.9% | Calcium: 8.4% | Iron: 7.9%