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.
Ingredients
- 10-12 ounces dairy-free yogurt we like Lavva
- 1/2 cup plain organic pumpkin puree
- 1/4 cup ground flaxseed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 tablespoons pure maple syrup to taste
- 4 tablespoons raw pumpkin seeds shelled (see notes for substitutions)
- 1/4 cup toasted coconut flakes
- 1/4 cup pomegranate seeds
Instructions
- 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.
Notes
If you don't have pomegranate seeds, sub with some sugar-free jam, cooked cranberries, or even dried fruit.
Tried this recipe?Let us know how it was!