Pumpkin Pie Power Parfait (P.P.P.P)

With all the pumpkin recipes swirling around lately, I was having a breakdown. Why? Because my grocery store was out of pumpkin the last 3 times I went! With a serious case of pumpkin-defiency,  I was considering going to Whole Foods just for a precious can. Thankfully, my grandma came to the rescue when she brought over pumpkin and assigned me the pumpkin pie at our Octoberfest dinner coming up. Little does she know there’s only one lonesome can left. Oops! But the other cans went to a good cause, making these super healthy Pumpkin Pie Power Parfaits for breakfast:)

Pumpkin Pie Power Parfait

Ingredients:

Oats part:

1/3 cup rolled oats

2 T. steel cut oats

1 c. almondmilk

1 T. chia seed

1 T. flaxseed

1 tsp. pure vanilla extract

A bit of vanilla protein powder (optional)

Yogurt Part:

1 c. yogurt

1/3 c. pumpkin

1 T. Honey or 5ish Stevia drops

1 tsp. pumpkin pie spice

1/2 tsp. vanilla extract

Directions: Combine all oats ingredients in a tupperware, shake well, and refrigerate. Combine all yogurt ingredients in a bowl, stir, and refrigerate. In the morning, layer oats and yogurt in a tall glass, and top with nuts, pb, seeds, coconut, cranberries, or banana.

Now, I’m off to buy some pumpkin to replenish my stash. 🙂 I’m planning to make a low sugar, vegan, maybe raw, pumpkin pie with a chia cashew date crust- yum! …and I might as well stock up for the fall while it’s available- I know I won’t get tired of these P.P.P.Ps anytime soon! Enjoy

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Categories: Uncategorized | Tags: , , , | 11 Comments

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11 thoughts on “Pumpkin Pie Power Parfait (P.P.P.P)

  1. veganbrain

    This looks delicious! So autumnal and pretty. And your pumpkin pie idea sounds awesome, I look forward to it 🙂

  2. Looks amazing! Definitely made up for that forced pumpkin withdrawal you had to go through 😉

  3. How is that cold – it looks tasty! 🙂 Love your pictures!

  4. This looks delicious Sunnie!!! Loaded with healthy superfoods too! Yummy 🙂

  5. Now you have me drooling over your parfaits!! Haha! It looks delicious!! Ps. a good way to make a lower-sugar pumpkin pie is to use part (or all) roasted kabocha squash. Its much sweeter than pumpkin! Last year for our pie we mixed pumpkin, kabocha, and sweet potato with extra spices (more than normal pumpkin pie) and it was intense (ly amazing)!!

    • Thanks a million for the tip! Pumpkin pies normally need so much sugar to be good, even if your using Agave or honey! I can definitely see how sweet potato would help, too. You’re the best!

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