These Maple Steel Cut Oats Granola Pumpkin Yogurt Parfaits make a filling and flavorful breakfast or afternoon snack! A delicious fiber-packed combination of traditional rolled oats, steel cut oats and 2% Greek yogurt makes these parfaits extra filling without tipping the scale!
I eat oats in some form for breakfast every single day: overnight oats, hot cooked oats or Greek yogurt with homemade granola! I started this oatmeal tradition in college because the cafeteria scrambled eggs didn’t even come close to rivaling my mom’s. #spoiled
Leery of runny eggs and limp bacon I made my way to the oatmeal station and never left! I ate hot oatmeal every single morning for the next 4 years!
The Oatmeal Guy would see me coming and dish up a big bowl with a generous scoop of raisins and brown sugar.
But I’m not in college any more and some days you have to mix it up. Recently I’ve been obsessing over these Maple Steel Cut Oats Granola. It is absolutely better than any granola I have ever bought.
I like to mix Steel Cut Oats with Old Fashioned Oats for the base and then get a little crazy with my dried fruit, nut, and seed add-ins.
And maple syrup. Because, um, maple…heeello?!
While untraditional, the steel cut oats add an extra crunch: they are the heart and soul of this granola. And then you take the most magical granola and layer it with pumpkin Greek yogurt! Prepare to be wowed!
The lightly spiced pumpkin yogurt is unsweetened, which pairs beautifully with the naturally sweetened granola. You will love the contrast between the crunchy Steel Cut Oats Granola and the smooth Greek yogurt.
30 minutes of “work” (and by work I mean some stirring) and I had breakfast ready for the rest of the week!
If I may be so bold as to say that Maple Steel Cut Oats Granola Pumpkin Yogurt Parfait is really just my verbose way of saying “Your new favorite breakfast.”
Maple Steel Cut Oats Granola Pumpkin Yogurt Parfaits
For the Granola:
- 2 cups Rolled Oats
- 1 cup Steel Cut Oats
- ¼ cup nonfat dry milk powder (you can usually find this by the canned milk)
- ¼ cup toasted wheat germ
- 2 tablespoons coconut palm sugar (or use light brown sugar, unpacked)
- ¼ cup pumpkin seeds
- ½ cup chopped pecans
- 1 teaspoon cinnamon
- ¼ teaspoon dried ginger
- ½ teaspoon kosher salt
- ⅓ cup walnut oil
- ⅓ cup pure maple syrup (Grade B)
- 1 ½ teaspoons pure vanilla extract
- ¼ cup tart dried cherries (packed)
- ¼ cup golden raisins
For the Yogurt:
- 4 cups 2% Greek yogurt
- ½ cup pumpkin puree (not pumpkin pie mix)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
Make the granola:
- Preheat your oven to 350° F.
- Evenly spread the Quaker Oats Old Fashioned Oats and Quaker Oats Steel Cut Oats on a rimmed baking sheet. Bake 8-10 minutes or until they are golden brown, stirring once. Pour into a large bowl.
- While your oats toast, bring walnut oil, maple syrup and vanilla just to a boil in a small saucepot.
- To your oats add dry milk powder, wheat germ, coconut palm sugar, pumpkin seeds and pecans; toss to mix thoroughly. Pour your heated maple syrup mixture over the oat mixture and toss gently to coat evenly. I used two wooden spoons.
- Pour the oat mixture back onto your rimmed baking sheet and spread out evenly. Bake 12-15 minutes or until the mixture is golden brown and no longer sticky. (It will still feel wet.) Remove the sheet from the oven and place on a wire rack.
- Sprinkle the cherries and raisins evenly over the surface of the granola; toss gently to distribute. Allow to cool completely before touching (or eating).
Assemble the Parfaits:
- In a medium bowl mix together yogurt, pumpkin, cinnamon and ginger.
- In tall parfait glasses or any other drinking glass, layer the granola with the yogurt, using about 1 cup of yogurt for each parfait.
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