Spiced Pumpkin Yogurt Bowl
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Fall Pumpkin Yogurt Bowl {Paleo + Vegan}

We are nearing closer to Christmas every day. I am certainly not upset about it. But, I am also not ready to let go of fall just yet. Our fall was beautiful this year, albeit very short. Literally overnight we entered hard-core winter. Above all else I am always hesitant to let go of fall food. Thankfully there are plenty of transitional items available at the market right now. Squash is one of my favorite things, and I certainly don’t hold back this time of year. Which means I am always looking for new variations to keep things interesting. My latest creation is none other than this Fall Pumpkin Yogurt Bowl.

Pumpkin Yogurt Bowl

Check out our other Seriously Simple Recipes, which all have minimal ingredients and prep, and are shot and edited on a iPhone.

Winter squash gets me every year. I absolutely play into all the flavors, because they pair so well with the season. Warm, rich, comforting, and oh so cozy. Pumpkin especially, begs to be paired with just about everything. I especially love it in desserts, as seen in our Pumpkin Whoopie Pies and Pumpkin Caramel Bars.

Aside from dessert, pumpkin works really well in many types of dishes. As a savory side dish, as the base for pasta or pizza sauce, and even for breakfast. And I am not talking about breakfast muffins here, friends. I am talking something totally different.

Or, at least a little different from my last yogurt bowl, the Superfood Bowl. When I get a good thing going I tend to ride the wave. Of course I will tire of it at some point, and that is when I tweak the original and swap out ingredients. Thus making an entirely new meal that will carry me through. My thought is, why totally reinvent the wheel, you know?

I am all about saving time when and where possible. I won’t sacrifice eating real whole foods, but I will take shortcuts. We all have enough on our plates, and I don’t think cooking should add more stress to our lives.

My goal is always to cook as much as I can for myself. But there are times, and specific items, that I will purchase store-bought or already prepared. Gasp!

Now these are definitely small batch, family-run, and/or local products. I am not going out and getting conventional products, because that would put me back into SAD (Standard American Diet) mode. I will not go back there, and repeat the damage already caused by modern processed foods. No, thank you.

Instead, I entrust a few brands so that when I need a shortcut, I can call in a lifeline. A few of my favorite brands that act as cooking assistants, and ones you will see us reference often include:

  • Simple Mills – for crackers, cookies, and baking mixes
  • Kite Hill – for dairy-free yogurts, cheese, and dips
  • Lavva – for super clean Vegan and Paleo nothing-else-added yogurt (and what I use in this recipe)
  • KC Naturals – for nightshade-free Paleo sauces

Now that we know how to save some time, let’s get back to this pumpkin bowl. This baby is an unassuming power house. Not only is it beautiful, bright and inviting. But it also packs a nutritional punch.

I used Lavva yogurt for this recipe, and it is my yogurt of choice when I can find it. This plant-based yogurt provides prebiotic fiber along with vegan probiotics to help build a healthy microbiome. Plus, ground flaxseed and pumpkin are mixed into the yogurt, which both add an extra dose of fiber. Let’s not forget the warm pumpkin spice that also happens to provide antioxidants and anti-inflammatory compounds.

Then we have healthy fats from coconut and vitamins and minerals from pumpkin seeds. And to top it all off, a pop of sweet-tart pomegranate full of antioxidants and key nutrients.

Don’t you just love it when your food looks beautiful, tastes great, and takes just minutes to throw together? That is my idea of real food made simple.

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Fall Pumpkin Yogurt Bowl {Paleo + Vegan}

Full of warm comforting spices, this hearty Fall Pumpkin Yogurt Bowl makes a satisfying meal. Includes a healthy dose of fiber and healthy fats to fuel your day.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Lunch, Snacks
Cuisine American, Breakfast
Servings 2 -4



  • If you don't have already toasted coconut flakes, preheat your oven to 350 degrees F and line a small baking sheet with parchment. Toast coconut and pumpkin seeds, 3-6 minuets until golden and fragrant. Set aside to cool.
  • In a medium mixing bowl, add yogurt, pumpkin, flaxseed, vanilla, and pumpkin pie spice. Whisk together until combined and smooth. Add maple syrup to taste, and stir again to combine.
  • Split yogurt into individual bowls, and add toppings to taste. Enjoy immediately.
  • Yogurt mixture will keep in the refrigerator in an air tight container up to 4 days.


If you don't have pomegranate seeds, sub with some sugar-free jam, cooked cranberries, or even dried fruit.
Keyword Breakfast, Fall, Paleo, Superfood, Vegan
Tried this recipe?Let us know how it was!

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