Pumpkin, Yoghurt & Muesli Breakfast Parfait

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Welcome to Day 13 of Crafty October 2014 (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!

Pumpkin isn’t just for baking into pies! I’ve layered canned pumpkin puree, yoghurt and muesli to create a delicious breakfast parfait – a perfect Halloween treat!

Pumpkin Yoghurt and Muesli Breakfast Parfait

Pumpkin, Yoghurt & Muesli Breakfast Parfait

Serves 1

Ingredients

  • 3 heaped tablespoons of canned puréed pumpkin
  • pumpkin pie spice (to taste, or a mixture of ground cinnamon, nutmeg, cloves and ginger)
  • sugar or sweetener (to taste)
  • maple syrup
  • 2-3 tbsps of your favourite muesli
  • 1 pot of Cuckoo Bircher Muesli – Apricot & Madagascan Vanilla, (or vanilla yoghurt as a substitute)
  • toasted pumpkin seeds (optional)

Method

  1. In a bowl, mix the pumpkin with spices and sugar to your personal tastes.
  2. Take a large wine glass and pour a little maple syrup into the bottom.
  3. Make layers of pumpkin, your favourite muesli and Cuckoo Bircher Muesli (or yoghurt) until the glass is full.
  4. Sprinkle with toasted pumpkin seeds.

This recipe is inspired by one I was sent from Cuckoo Foods, along with their range of modern muesli pots to sample at home. However, I found that I didn’t have the all the ingredients I needed when I decided to make it, so made up this tasty breakfast parfait instead!

Cuckoo Bircher Muesli is based on a century-old Swiss recipe; made in Britain with home-grown jumbo oats and creamy West Country yoghurt, with added fruit compote and linseeds.

Cuckoo Muesli

There are five flavours available:

  • Mango & Coconut, with a tropical twist of lime and ginger *Winner of a Great Taste Award
  • Apple & Cinnamon Spice, with plump and juicy flame raisins *Winner of a Great Taste Award
  • Elderflower & Cranberry, with a blueberry and blackcurrant compote
  • Choco Sour Cherry, with a smooth layer of Madagascan vanilla
  • Apricot & Madagascan Vanilla, with a tangy raspberry compote

which come in a 190g single-serve pot for £2.49 (RRP). They are great for breakfast, an afternoon treat or even as a dessert. The pots are low-GI and a great source of fibre and protein.

Of all the flavours, my favourite was the Apricot & Madagascan Vanilla, followed by the Apple & Cinnamon Spice. The Mango & Coconut one did not agree with my palette at all!  I enjoyed the mixture of creamy yoghurt with fruit compote and the crunch of oats and linseed – a really filling pot of yoghurt, but at £2.49, definitely one as a treat! If you’d like to give the Cuckoo recipe a try, here it is:

Cuckoo Halloween Bircher Muesli with Roasted Pumpkin Seeds

For the Muesli

  • 1/2 cup jumbo rolled oats.
  • 1 tablespoon linseed.
  • 1/2 cup natural yogurt.
  • 1/2 cup water.
  • 1/2 cup puréed pumpkin.
  • 1 – 2 tablespoons maple syrup.
  • Pinch of cinnamon if desired.

Topping

  • 3/4 cup natural yogurt.
  • 1/4 cup crystallized ginger pieces, chopped.
  • 1/4 tsp vanilla paste or vanilla essence.

Serves 4

  • Mix first five ingredients and put in individual bowls or one large bowl.
  • Leave to sit overnight.
  • Mix all topping ingredients and when set, put a layer of yogurt topping on each.
  • Sprinkle with roasted pumpkin seeds or chia seeds.

To make purée

  • Take a good size piece of peeled pumpkin, chop and cover with water.
  • Simmer for several minutes until very soft and until all water has boiled away.
  • Mash with fork.
  • Add a pinch of salt if desired.

To roast pumpkin seeds

  • Scoop seeds from pumpkin. Wash and dry well. Toss in one teaspoon coconut oil and a sprinkle of salt.
  • Roast on baking tray at 150 degrees until golden. Turn often to prevent burning.

As well as sharing my ideas each day for my favourite time of the year, I’m also holding a #CraftyOctober Link Party for bloggers to share their Halloween posts. If you’re a blogger, then do check out the party – I can’t wait to see your posts!

Disclosure: I was sent this product to sample. All thoughts are my own honest opinions.

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