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This vegan pumpkin parfait with pecan granola clusters is so delicious it could easily be transformed into a healthy dessert.
This post has been made in partnership with One Degree Organics, the recipe, opinions, and pictures are all mine. Thank you for supporting the brands I work with.
I had a hard time naming this vegan pumpkin parfait; it is so delicious and creamy and elegant that I almost called it “deconstructed pumpkin pie” or “vegan pumpkin mousse.” It is so yummy that you that I’m pretty sure you’ll be everybody’s rockstar when they try it… it is epic… but it is also super healthy and topped with the most delicious and crunchy pecan granola clusters.
So I decided that the perfect name would be vegan pumpkin parfait with pecan granola clusters… that way you could choose when to serve it. The main difference would be … if you serve it as breakfast use almond or cashew yogurt and for dessert coconut whipped cream. And top which either version with the best pecan granola clusters you’ll ever taste. This granola is made with sprouted oats from One Degree Organics. I love this brand for many, many reasons….
but one that I love is that in every package you can trace each ingredient and meet the farmer that harvested the delicious food you are about to enjoy.
Have you tried this recipe?: Pumpkin pie granola
Have you tried this recipe?: Savory Granola
Here is the recipe for this
vegan pumpkin parfait with pecan granola clusters
and I hope you like them. If you do, please share the recipe and the blog and run to One Degree Organics page to learn more about their delicious products and all the good they are spreading around in the farming world.
Delicious recipe for vegan pumpkin pie parfait with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.
- 1 cup chopped pecans
- 1 1/2 cup sprouted oats from One Degree Organics
- 1 tablespoon coconut oil
- 4 tablespoons brown sugar or coconut sugar
- ¼ cup almond butter
- 4 tablespoons maple syrup
- 1 can of pumpkin puree or 11/2 cup or 15 oz or 425 grams of home cooked pumpkin
- 1 can cream of coconut or coconut whole milk full fat
- ¼ cup maple syrup
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon all-spice
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons chia if using coconut cream 4 tablespoons of chia seeds if using coconut whole milk
- coconut whipped cream
- plain yogurt I use almonds or cashews
Turn the oven to 350ºF.
Put nuts and sprouted rolled oats on a baking prepared with parchment paper or a silicone mat. Mix and set aside.
In a saucepan put the coconut oil, almond butter, sugar and maple syrup. Place over medium heat and stir until everything is well incorporated.
Pour the mixture over the oats and nuts, mix until all is well covered, spread in a single layer on the tray and bake for 20 minutes.
Rotate the tray after 10 minutes, bake for 8 to 10 more minutes.
Remove from the oven and allow to cool.
Put all ingredients in a blender, blend until all ingredients are well combined. It is s important to let the mixture cool for five minutes before tasting.
Divide the mixture into the containers you'll be using and refrigerate for 20 minutes or until firm.
Top the pumpkin pie with one or two tablespoons of yogurt or whipped coconut cream and top with the granola clusters. You can sprinkle cocoa, chocolate chips or pomegranate seeds.