With pumpkin-spice flavored greek yogurt, fresh fruit and granola, these candy-corn-shaped parfaits are a healthier way to get into the spooky spirit.
Why Make Candy Corn Greek Yogurt Parfaits
These Candy Corn Greek Yogurt Parfaits use a combination of greek yogurt, colored by pumpkin puree and all natural spices, orange and yellow fruit (this recipe uses cantaloupe and mango, but you can swap either out for any orange or yellow fruit you like), and sweet and crunchy granola. Stemless wine glasses give these treats their triangular shape. With all the makings of a filling morning meal, it’s the perfect breakfast for spooky season. Here are the main reasons to make this parfait:
- High in protein – thanks to the greek yogurt
- No artificial dyes – yogurts are colored naturally with pumpkin puree and a little tumeric (you can’t taste it when mixed!)
- No cooking required – quick and easy prep with no stove involved
Looking for other pumpkin-flavored breakfast recipes? Try our healthy pumpkin breakfast cookies! For other pumpkin treats, try our pumpkin ice cream pie or our boozy pumpkin cream puffs (can be made alcohol-free as well).
- Greek Yogurt (Pumpkin and vanilla flavored) – I used Chobani’s
- Pumpkin Puree
- Pumpkin Pie Spice
- Tumeric (for color)
- Orange fruit (like clementines, cantelope or papaya)
- Yellow fruit (like pineapple, mango or peaches)
See recipe card for quantities.
This recipe is extremely easy to make, and the best part is – there’s no cooking required!
- Mix yogurts. Separate Pumpkin Spice greek yogurts into two small bowls. To the first bowl, add 1 ½ tablespoons of pumpkin puree, ¼ teaspoon of pumpkin pie spice and stir until fully incorporated. This will be your more orange colored yogurt. To the second bowl, add ½ tablespoon of pumpkin puree, ½ teaspoon of pumpkin pie spice and ¼ teaspoon of tumeric and stir until fully incorporated. This will be your yellow color.
- Layer parfait. Spoon the yellow yogurt into the bottom of one stemless champagne flute, being careful not to touch the sides of the glass until it covers about 2-3 inches of the bottom of the glass. Top with a layer of chopped mango, then a layer of granola (about a tablespoon’s worth of each). Repeat the same thing with the orange yogurt, cantaloupe (or other orange fruit) and more granola. Finally, top with vanilla yogurt and more granola.
- Repeat. Repeat the previous steps in a second champagne flute.
- Serve immediately. And enjoy.
Got dietary restrictions? No problem. You, too, can enjoy this recipe.
- Make dairy free: to make dairy free, use a thick dairy-free yogurt alternative, such as coconut yogurt
- Make gluten free: to make gluten free, use gluten free granola. Brands such as Purely Elizabeth offer a gluten free granola option.
Making this recipe for kids? You can:
- Use plastic cups/glasses: If you don’t have stemless wine glasses to serve in, or plan to serve this to children, you can also serve them in plastic cups like this.
Make this recipe your own:
- Yellow fruit – swap out the mango for any yellow fruit of your choice. Alternative options may include pineapple, plums (skin removed, of course), peaches (skin removed and more!
- Orange Fruit – not a fan of cantaloupe? Switch it out for apricots, orange chunks, clementine pieces or papaya
- Use the ripest fruit you can find. This will ensure the parfait has the best texture vs. tasting tart or watery with the yogurt.
- Yogurt. Taste your orange and yellow yogurts ahead of time, if you’re looking to increase the sweetness of your yogurts, add maple syrup, one teaspoon at a time until yogurts reach desired sweetness.
Chobani makes a pumpkin spice blended greek yogurt every fall that can be found in most grocery stores in the US. However, if you can’t find it or don’t have access to it, you can create your own by combining 1 tablespoon of pumpkin puree with 1 tablespoon of maple syrup, ½ teaspoon of pumpkin pie spice and 5 ounces (a little more than half a cup) of plain greek yogurt.
Personally, I preferred this recipe with a simple honey and oats granola because there are already so many flavors coming from the yogurt and the fruits, but if you have a different type of granola on hand, feel free to use that.
However, if you’re working with cold yogurt, you may not want to use granola with dried fruit in it as the fruit will get extra chewy if it gets too cold.
You can use any yellow and orange fruit that you like. See the variations above for some suggestions for alternative fruits to use in this recipe.
Yes, but I would stick to yogurts that are thicker in consistency because you’ll be adding additional liquid with the pumpkin puree, and don’t want your yogurts to get too runny or they’ll all mix together and the toppings will sink vs. supporting the fruit and granola. For example, you can sub thick coconut yogurt, or skyr icelandic-style yogurt, but I would avoid using regular blended yogurt because of the relatively higher liquid content.
These parfaits can be made up to a few hours ahead of time, though are best when enjoyed the same day.
- 10 ounces of pumpkin spice blended greek yogurt, divided
- ¼ cup of pumpkin puree
- ½ teaspoon pumpkin pie spice, divided
- ¼ teaspoon tumeric
- ¼ cup of mango chopped small pieces
- ½ cup of granola
- ¼ cup of cantelope or orange chopped into small pieces
- ½ cup of vanilla greek yogurt
Amount Per Serving: Calories: 839Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 9mgSodium: 189mgCarbohydrates: 148gFiber: 36gSugar: 30gProtein: 32g