Pumpkin, Yoghurt & Muesli Breakfast Parfait
Home » COOK »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 & 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
- In a bowl, mix the pumpkin with spices and sugar to your personal tastes.
- Take a large wine glass and pour a little maple syrup into the bottom.
- Make layers of pumpkin, your favourite muesli and Cuckoo Bircher Muesli (or yoghurt) until the glass is full.
- 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.
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:
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
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.
Disclosure: I was sent this product to sample. All thoughts are my own honest opinions.