Pumpkin Spice Granola Parfaits {Gluten-free, Dairy-free}

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Pumpkin Spice Granola Parfaits make a great breakfast on the go. Make the night ahead and you can just grab on your way out the door in the morning!


    Pumpkin Spice Granola

    • 3 cups certified gluten-free rolled oats
    • 3/4 cup raw pepitas* (see note if using roasted pepitas)
    • 1/3 cup finely chopped almonds (slivered or sliced almonds would be fine too)
    • 3 Tbsp. brown sugar
    • 1 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/2 tsp. ginger
    • 1/4 tsp. allspice
    • 1/4 tsp. salt
    • 1/3 cup canned pumpkin puree
    • 1/3 cup pure maple syrup
    • 1/4 cup coconut oil
    • 2 tsp. vanilla extract

    For Parfaits

    • 1-2 containers of Vanilla Silk non-dairy yogurt alternative for each parfait jar you want to make.


    1. Preheat oven to 300°. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
    2. In a large bowl, stir together oats, raw pepitas, chopped almonds, brown sugar, salt and spices. (If you are using already roasted pepitas, do not add them now - add them halfway through the baking time instead.) Set aside.
    3. In a medium saucepan over medium heat, whisk together pumpkin puree, maple syrup, and coconut oil. Whisk until smooth. Bring to a low boil and let simmer for 30 seconds, whisking constantly. Remove from heat. Whisk in vanilla extract.
    4. Pour hot pumpkin mixture over dry ingredients. Use a large spatula or spoon to stir until well combined.
    5. Spread granola out on the parchment lined baking sheet. Bake at 300° for 15 minutes. Remove from oven and stir, then bake for 10-15 more minutes or until golden. This will crisp up as it cools.
    6. To assemble parfaits, just layer Vanilla Silk non-dairy yogurt alternative with a scoop of granola, repeat layers. used a pint size jar for my parfaits, using two containers of Silk non-dairy yogurt alternative and layering with two scoops of granola. If you'd like smaller portions, use a half pint size jar, using one container of Silk and one or two scoops of granola. Serve now or refrigerate to enjoy in morning. You can leave uncovered or cover with a canning jar lid for easy packing to work or school.


    Recipe Notes

    You can use no-shell raw pepitas or roasted pepitas. If using raw pepitas, add at the very beginning of the recipe, with the other dry ingredients. If using already roasted pepitas, add halfway through the baking time, when you pull the granola out to stir it.
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