This pumpkin pie yogurt bowl is the perfect fall breakfast. Loaded with protein-packed yogurt, pumpkin puree, pumpkin pie spice and all your favorite toppings!
I’m always looking for easy protein-packed breakfast ideas. Currently I’m hooked on my hormone balancing breakfast, but recently I decided to bring an old favorite back — this pumpkin pie yogurt bowl.
Pumpkin is my favorite fall flavor and during this time of the year I like to put it in everything — including yogurt. Many mainstream yogurt brands have a pumpkin pie flavor now, but it’s so easy to make it at home. Especially when you have leftover pumpkin sitting around after baking something pumpkiny (like these pumpkin oatmeal chocolate chip cookies).
You can use whatever type of yogurt you’d like and even make the recipe vegan by using coconut milk or almond milk yogurt. Neutral flavors like plain and vanilla will work best and if you’re trying to amp up your protein skyr or Greek yogurt will give you the most per serving.
Each bite is filled with thick, creamy yogurt and a bit of crunch. Most importantly, this meal keeps me full all morning! I’ve found the key to keeping myself from being ravenous between meals is to make sure I have a combination of protein, carbs, healthy fat and fiber — this breakfast did the trick!
- 6 oz plain or vanilla yogurt
- ¼ cup canned pumpkin puree
- ¼ teaspoon cinnamon
- ¼ teaspon pumpkin pie spice
- ½-1 Tablespoon maple syrup
- toppings of choice: granola, pepitas, almond butter or pumpkin butter
- Put all ingredients in a bowl and stir until everything is mixed together well. Top with toppings of your choice and enjoy!
Aren’t recipes with one step the best? I think so, especially when it comes to breakfast and I’m running around the house like a mad woman trying to make it to the gym, shower, eat and look presentable for work.
Let me know if you try this pumpkin pie yogurt bowl by leaving a comment or sharing a photo on social media. Just be sure to tag me (@eatingbirdfood) so that I see it. 🙂