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+ servings

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
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