I am one of those people who needs a very long time to wake up each morning, especially in the dark mornings of winter. If I don’t have sun shining in through the window, my eyes are hermetically sealed until something very loud and annoying forces them open. This used to be my alarm clock, but lately it’s my cat Leo whining for his breakfast. Once I do drag myself out of bed, I’m not fully human until I have some coffee. Needless to say, this means my breakfasts are quite simple – usually toast with almond butter, oatmeal or yogurt. This pumpkin yogurt passed the simplicity test with flying colors: not only does it take 30 seconds to make, but it’s also healthy and delicious, almost like a pumpkin pie filling.
I fully admit that when it comes to yogurt, I am a bit of a snob. I refuse to eat all of those “light” yogurts, because I can taste the sugar substitutes immediately. For this reason, I prefer using plain yogurt and then adding my own flavor and sweetener. It couldn’t be easier to do, and you’re in full control of the end result. For this recipe, I simply mix plain nonfat yogurt, a bit of canned pumpkin, some maple syrup, vanilla and warming spices like nutmeg and cinnamon. With probiotics, calcium and protein from the yogurt and vitamin A, beta-carotene and fiber from the pumpkin, this is such a well-rounded and healthy breakfast. I love adding some pumpkin seeds for crunch, but any other nut, fruit or granola would be great toppings as well.
- ⅔ cup plain nonfat yogurt
- 3 tablespoons canned pumpkin
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- pinch of nutmeg
- pinch of cinnamon
- pinch of salt
- toasted pumpkin seeds
- Use a whisk to gently blend the pumpkin into the yogurt, and then add all of the remaining ingredients. Top with pumpkin seeds.
Since you only need a few tablespoons of canned pumpkin per serving, I use a can cover so I can easily use the pumpkin throughout the week.