Pumpkin Spice Granola Parfaits {Gluten-free, Dairy-free}

Make these Pumpkin Spice Granola Parfaits for a hearty breakfast that is both gluten and dairy-free. I worked with Silk to bring my dairy-free readers this delicious recipe as part of their #TopItTuesday campaign!

Everywhere I turn, I’m seeing Pumpkin Spice recipes or drinks for sale. I’m not one of those people that loves ALL things pumpkin, but I do enjoy a few really good pumpkin recipes every fall. When I was thinking about a new flavor of granola for my next recipe, I thought pumpkin spice would be one many would enjoy. Honestly though, I wasn’t expecting to love it myself, and actually sent out some texts to some friends to be taste-testers for me. Well, I was totally wrong. My “try-me” bite turned into another bite and another bite, etc. I really liked it! My hubby and kids all tried it and loved it too. My kids have been enjoying it plain or with milk, but my husband and I tried it out in these dairy-free parfaits and thought they were so good!

As more people fill out my reader survey, I can see that about 20% of my readers are wanting me to post more recipes that are dairy-free. So, just for you, I tried out this new dairy-free yogurt alternative from Silk. There are six flavors available in the Silk Dairy-free Yogurt Alternative line:  Black Cherry, Blueberry, Strawberry, Peach-Mango, Tropical Pineapple, and Vanilla. I decided on using the vanilla flavor to make granola parfaits, then I used the Silk store locator on this page to find a location near me that carried it. My local Fred Meyer store had some of the flavors but not vanilla, so I was glad that the locator helped me find that a Walmart in my area did have the vanilla. Again, my picky self was a bit skeptical of how I would like this dairy-free yogurt alternative, and again, I was super surprised at the first bite, and kept eating bite after bite! I’m a sucker for anything vanilla flavored and I thought this vanilla flavor was spot on. It was so creamy too!
This granola is gluten-free of course, using certified gluten-free oats. I used coconut oil to keep it dairy-free as well. I couldn’t taste any coconut flavor from the oil, in case you are wondering! I think you could successfully substitute with corn, canola, or vegetable oil if you preferred. Instead of going out and buying a pumpkin spice blend, I slightly adapted the spice mixture from this recipe. I thought that a pumpkin spice granola should have some pumpkin seeds, called pepitas, if you didn’t know (my husband didn’t!) so I added those in for extra crunch, flavor and protein.

Silk Dairy-free Yogurt Alternative is free of gluten, casein, egg, lactose, cholesterol and artificial colors. It isn’t lacking in flavor though, and it is an excellent source of calcium and Vitamin D. Paired with this hearty Pumpkin Spice Granola, you’ll have a delicious breakfast or snack that will keep you feeling full, thanks to being high in protein. You could definitely make up a few of these parfaits at night and put lids on them so everyone can grab one on the way out the door in the morning.

Pumpkin Spice Granola Parfaits {Gluten-free, Dairy-free}

 

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10 mins

30 mins

40 mins

 

Pumpkin Spice Granola Parfaits make a great breakfast on the go. Make the night ahead and you can just grab on your way out the door in the morning!

Recipe from: Michelle @ MyGluten-freeKitchen.com

Ingredients

Pumpkin Spice Granola:

• 3 cups certified gluten-free rolled oats
• 3/4 cup raw pepitas* (see note if using roasted pepitas)
• 1/3 cup finely chopped almonds (slivered or sliced almonds would be fine too)
• 3 Tbsp. brown sugar
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. allspice
• 1/4 tsp. salt
• 1/3 cup canned pumpkin puree
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil
• 2 tsp. vanilla extract

For Parfaits:

• 1-2 containers of Vanilla Silk non-dairy yogurt alternative for each parfait jar you want to make.

Instructions

1. Preheat oven to 300°. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
2. In a large bowl, stir together oats, raw pepitas, chopped almonds, brown sugar, salt and spices. (If you are using already roasted pepitas, do not add them now - add them halfway through the baking time instead.) Set aside.
3. In a medium saucepan over medium heat, whisk together pumpkin puree, maple syrup, and coconut oil. Whisk until smooth. Bring to a low boil and let simmer for 30 seconds, whisking constantly. Remove from heat. Whisk in vanilla extract.
4. Pour hot pumpkin mixture over dry ingredients. Use a large spatula or spoon to stir until well combined.
5. Spread granola out on the parchment lined baking sheet. Bake at 300° for 15 minutes. Remove from oven and stir, then bake for 10-15 more minutes or until golden. This will crisp up as it cools.
6. To assemble parfaits, just layer Vanilla Silk non-dairy yogurt alternative with a scoop of granola, repeat layers. used a pint size jar for my parfaits, using two containers of Silk non-dairy yogurt alternative and layering with two scoops of granola. If you'd like smaller portions, use a half pint size jar, using one container of Silk and one or two scoops of granola. Serve now or refrigerate to enjoy in morning. You can leave uncovered or cover with a canning jar lid for easy packing to work or school.

Notes

You can use no-shell raw pepitas or roasted pepitas. If using raw pepitas, add at the very beginning of the recipe, with the other dry ingredients. If using already roasted pepitas, add halfway through the baking time, when you pull the granola out to stir it.

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Let me know if you try this Pumpkin Spice Granola or the Silk dairy-free yogurt alternative! I’d love to hear what you think!

This conversation is sponsored by Silk. The opinions and text are all mine.