Almond Butter and Pumpkin Parfait

This wasn’t a planned post – which explains why the pictures aren’t my best. I thought about remaking these, taking good pictures, and then sharing, but I just couldn’t wait. Especially with today being the first post for October, I had to make sure that you had the perfect breakfast recipe to celebrate the heart of Fall.

These parfaits came about from having a small amount of canned pumpkin leftover. As it wasn’t enough to really bake with, I figured I’d throw it in with my yogurt and almond butter for breakfast instead of fruit. This parfait is like eating dessert for breakfast, if dessert was full of healthy fats, oats, protein, and nutrient-dense pumpkin.

The measurements for this recipe are very loose, so feel free to add a little more or a little less of each. For the granola, I went with my go-to brand Bear Naked as I love how low in sugar and yet still tasty their granolas are. My other favorite brand is KIND, but feel free to use any low sugar (I’m talking <6 grams per ¼ cup) granola – or better yet make your own!

While you could use peanut butter, I highly recommend sticking with the almond butter as the combo of pumpkin and almond butter is so perfectly Fall-ish. For Bry’s parfait I also added a teaspoon of maple syrup, which really makes these parfaits taste like pumpkin pie, but I found the granola provided enough sweetness.

I think I’ve mentioned on the blog before that I never cared that much about October until I met my husband. Not only is it his birthday month, but he just gets so into the Halloween and Fall spirit, that it’s now hard to imagine this month without Halloween light-up houses all around our apartment, apple cider donuts, and plenty of scary movies.

So here’s a toast to delving into almond butter, pumpkin-goodness all month long!

Almond Butter and Pumpkin Parfait

Print Recipe
Serves: 2


  • 1 cup plain Greek yogurt (I recommend using 2% or full fat)
  • ¼ - ½ cup pumpkin puree, depending on preference and/or how much you have leftover from other pumpkin recipes
  • 2 tablespoons natural almond butter
  • ½ cup granola



Divide ingredients between two jars. Eat right away or place in fridge for a quick grab-and-go breakfast the next day.

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