Best 6 Pumpkin Yogurt With Stovetop Granola Recipes

PUMPKIN MAPLE PECAN GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
• Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
• Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
• Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

FAVORITE PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
• Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
• Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.

PUMPKIN YOGURT WITH STOVETOP GRANOLA

Steps:

• Combine the Greek yogurt, pumpkin puree, vanilla extract and maple syrup with a rubber spatula in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.
• Warm up the dates in a wide saucepan over a medium heat for 2 minutes.
• Add in the coconut flakes and pumpkin seeds, and continue to cook until the coconut flakes are nice and toasty, for 2 to 3 minutes. Finish with a healthy sprinkle of salt and freshly grated nutmeg.
• Place the yogurt in a rocks glass or shallow bowl. Top with the granola. Drizzle with additional maple syrup. Enjoy!

HOMEMADE PUMPKIN FROZEN YOGURT

Steps:

• Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

QUICK STOVETOP GRANOLA

Steps:

• In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. , Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container.

STOVETOP GRANOLA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
• Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
• Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.