Since getting back from Hawaii, I have finally embraced the Fall spirit and have drenched my taste buds in all things pumpkin spiced. It’s been delicious to say the least. I swear, last year was the year of pumpkin spice pancakes and waffles. I pretty much created an all new morning routine from October-December where I would wake up on Saturday and Sunday morning and whip up a batch of pumpkin spice pancakes or waffles and then drizzle them in maple syrup. Pumpkin and maple may be my favorite combination EVER! But this year, I haven’t felt as inspired to make pancakes or waffles. In fact, I’ve been on a major overnight oats kick and haven’t wanted to give it up. So, this Pumpkin Spice Muesli has been making all of my Fall breakfast dreams come true, and it can be made TWO different ways. Either soaked overnight, similar to overnight oats, and served on top of Pumpkin yogurt, or left dry and eaten like cereal. BOTH ways are DELICIOUS!
The key to taking this muesli over the top is in the homemade PUMPKIN GREEK YOGURT. Yes, homemade…because I had my heart set on pairing this muesli with Siggi’s Pumpkin Yogurt but my local grocery stores didn’t have any. 🙁 But I improvised and made this super SIMPLE Pumpkin Greek Yogurt.
The real star here is the Pumpkin Spice Muesli. Keep in mind that recipes for muesli, overnight oats, granola, etc. are extremely versatile. If you don’t have all of these ingredients, either improvise or leave it out. You can also add any nuts, seeds, grains or dried fruits that fit your liking. That’s the beauty of muesli! The only thing in this recipe that you can’t leave out is the pumpkin pie spice. Let’s be honest, that’s what makes this PUMPKIN SPICE muesli.
What I love about this recipe is that it is high in fiber and healthy fats so it helps keep me full much longer than any typical cereal would. I love the addition of seeds, especially pumpkin seeds (aka pepitas), because they pack a punch of MAGNESIUM and ZINC. Magnesium is great for helping your body produce energy and keeping your nerves and muscles functioning smoothly. Zinc is essential for a healthy immune system, which is much needed during the flu and cold season! In this recipe, I did not add any sweetener except for the dried cranberries. If you prefer a sweeter muesli, you could add pure maple syrup, but I find that the dried cranberries bring just the right amount of sweetness.
Pumpkin Spice Muesli and Pumpkin Greek Yogurt
- 2 cups rolled oats
- ½ cup pumpkin seeds
- ¼ cup ground flax seed
- ¼ cup chia seeds
- ⅓ cup pecans
- ¼ cup dried cranberries
- 2 tablespoons pumpkin pie spice
- pinch of salt
- optional: 3 cups milk (if you want an overnight oats consistency)
- Pumpkin Greek Yogurt
- 1⅓ cup Plain Greek yogurt (I prefer the creaminess of full-fat Fage)
- ½ cup pumpkin puree (not pumpkin pie puree)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure maple syrup
- To make the Pumpkin Muesli, mix everything together to evenly distribute the ingredients.
- Keep in a sealed container in the fridge until ready to eat your muesli.
- Serve with milk or on top of your Pumpkin Greek Yogurt!
- To make the Pumpkin Greek Yogurt, stir all of the ingredients together. Yes, it's that easy!
- Feel free to double or triple the recipe if you want leftovers or are serving more than one person.
Since making this recipe, I have been snacking on muesli all weekend and it is making me one very happy basic Fall chick! Try it out and let me know what you think. And don’t forget to tag me in your pictures if you do decide to try it!