Pumpkin Granola and Orange-Cranberry Jam with Maple Yogurt Parfaits

Pumpkin Granola and Orange-Cranberry Jam with Maple Yogurt Parfaits
Prep Time
15 min
Cook Time
50 min
4 servings

These tasty parfaits are a fresh and delicious addition to any brunch or breakfast meal.



Pumpkin Granola

2 ½
cups rolled oats
cup pumpkin seeds
cup chopped pecans, almonds or walnuts
cup pumpkin puree
cup light brown muscovado sugar
cup maple syrup
Tbsp canola oil
tsp pumpkin pie spice
tsp vanilla extract
cup dried cranberries, optional

Orange Cranberry Jam

Zest of 1 orange, grated
cup orange juice
cup sugar
(12-oz) bag fresh cranberries

Maple Yogurt

2 ¼
cups Greek yogurt
cup grade B pure maple syrup
cup Pumpkin Spice Syrup, recipe follows, optional

Pumpkin Spice Syrup

cup pumpkin puree
Tbsp pumpkin pie spice
cup granulated sugar
cup light brown sugar
tsp vanilla extract



Special equipment: 4 parfait glasses

Step 1


Step 2

Preheat the oven to 325ºF. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.

Step 3

Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.

Step 4

Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.

Step 5

Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.

Step 6

Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you’d like it sweeter. Chill.

Step 7

To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.

Step 8

Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.

Step 9

Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.

Step 10

Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.)  Remove from the heat and let the mixture cool for 10 minutes.

Step 11

Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid.  The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

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