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This pumpkin yogurt recipe is my go-to for busy fall mornings. It’s packed with maple-y pumpkin flavor and can be topped with a variety of nuts, granola, and seeds.
Best of all, this yogurt takes less than a minute to prepare, perfect for school days when you need a quick, no-cook breakfast!
It’s no secret that I love making fall recipes! I get so inspired to use lots of seasonal ingredients.
I make plenty of pumpkin bread and pumpkin muffins this time of year, but I don’t always have time to bake from scratch.
With our school year off to a chaotic start, I need some fun seasonal recipes that are quick to make, filling, and easy for meal prep.
This pumpkin yogurt recipe seriously might be my favorite breakfast ever! In no time at all, I can make the yummiest yogurt bowl that meets all of my needs for a well-rounded breakfast.
Seriously, this is the best breakfast recipe if you don’t have time to meal prep! While on slower mornings I like to bake something like my whole grain pumpkin roll, this is a great option for last-minute breakfasts!
Table of Contents
Why You’ll Love This Recipe
- Easy breakfast: Like I said, this is literally the easiest breakfast ever! Once the ingredients are assembled, you can have it ready in less than a minute.
- Meal prep: Pumpkin yogurt is the perfect no-bake breakfast meal prep. You can get your fridge stocked for the week without even turning on your oven.
- Filling: This recipe will keep you full all morning! It’s a great high-protein breakfast that’s both tasty and satiating.
- Kid-friendly: My kids love this pumpkin yogurt, probably because it tastes like pumpkin cheesecake or pumpkin pie in a bowl! I love that it nourishes them and is free of refined sugar.
Ingredients
- Greek yogurt: I like to make my own homemade yogurt in the Instant Pot, but store-bought yogurt works just as well.
- Pumpkin puree: You can use canned or homemade! Be sure to use regular pumpkin puree, not pumpkin pie filling.
- Maple syrup: This sweetens the yogurt and adds a rich fall flavor that complements the pumpkin.
- Yogurt toppings: I rotate between granola and crushed nuts. You can add any of your favorite yogurt toppings!
Variations
- Try adding a pinch of pumpkin pie spice for some extra fall flavor.
- Toss this yogurt in a blender with some ice and milk for a pumpkin yogurt smoothie.
- For extra protein, feel free to stir in a scoop of your favorite protein powder.
- Find lots of delicious topping suggestions further down in this post!
How to Make Pumpkin Yogurt
Step 1: Combine yogurt, pumpkin puree, and maple syrup in a small bowl.
Step 2: Top with granola or your favorite yogurt toppings and serve immediately.
Tips
- I recommend using Greek yogurt, not regular yogurt, for this recipe. The pumpkin puree and maple syrup make the yogurt thinner, so using regular yogurt makes a very runny final product.
- This recipe is so easy to double or triple for breakfast meal prep. I like to store it in single servings (usually in small bowls or jars) so my kids can quickly grab one.
- If making your yogurt ahead of time, it’s best to keep crunchy toppings separate until right before serving. Toppings such as granola or nuts will get soggy sitting on the yogurt for too long.
Best Toppings for Pumpkin Yogurt
Much like my overnight oats recipe, this pumpkin yogurt can be topped in so many different ways to keep it fresh and exciting. I usually keep it simple with granola or nuts, but the possibilities are endless.
Try topping your granola with one of these suggestions or spice it up with your own creation:
- Granola: You can make your own or purchase ready-made granola. I’ve been loving Purely Elizabeth granola recently! In a pinch, you can even crumble up a granola bar (I always have homemade granola bars on hand).
- Nuts: Pecans, walnuts, almonds, or even mixed nuts are delicious on this yogurt. I prefer them toasted and unsalted.
- Fresh fruit: Because this is a fall yogurt recipe, I find that fall fruits are the tastiest. Try apples, pears, or blackberries.
- Dried fruit: Dried apricots, dates, or raisins.
- Seeds: Sunflower seeds, flax seeds, or hemp seeds are great options.
- Nut butter: Peanut butter or almond butter.
- Chocolate chips
Frequently Asked Questions
Absolutely! Just swap out the plain Greek yogurt for an unsweetened dairy-free yogurt.
You can if you prefer it, but you’ll likely need to adjust the amount of maple syrup so it isn’t too sweet.
Once prepared, pumpkin yogurt will last in the fridge for about 3-5 days.
More Breakfast Favorites
- The Tastiest Chili Scrambled Eggs
- Dutch Baby Pancake Recipe
- Sausage Breakfast Skillet
- Cranberry French Toast Casserole
- No Rise Greek Yogurt Bagels
If you tried this pumpkin yogurt recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pumpkin Yogurt
Ingredients
- 1 cup unsweet greek yogurt
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1/4 cup granola or crushed nuts
Instructions
- Combine yogurt, pumpkin puree and maple syrup in a small bowl.
- Top with granola or your favorite yogurt toppings and serve immediately.
Video
Notes
- I recommend using Greek yogurt, not regular yogurt, for this recipe. The pumpkin puree and maple syrup make the yogurt thinner, so using regular yogurt makes a very runny final product.
- This recipe is so easy to double or triple for breakfast meal prep. I like to store it in single servings (usually in small bowls or jars) so my kids can quickly grab one.
- If making your yogurt ahead of time, it’s best to keep crunchy toppings separate until right before serving. Toppings such as granola or nuts will get soggy sitting on the yogurt for too long.
- See the post above for additional topping recommendations.







I love the idea if using real pumpkin in yogurt! I wonder if I could use fresh pumpkin puree? We have a bunch of pumpkins and I am looking for ways to use them!
Oh yes, fresh pumpkin, especially while they are in season, is my favorite way to enjoy this recipe! Let me know how it turns out!