Spiced Pumpkin Yogurt Bowls

Thick Greek yogurt has long anchored simple breakfasts across the eastern Mediterranean, ready for whatever the season brings. Here pumpkin puree meets maple, cinnamon, and cardamom, then the bowls are finished with crisp apple, seeds, and bright fruit.

Serves 2 · 10 min prep

Estimate for one serving

• 340 cal
• 22g protein
• 38g carbs
• 12g fat
• 3.6g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain whole-milk Greek yogurt
• 1/2 cup unsweetened pumpkin puree
• 2 tablespoons pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 pinch ground cloves
• 1/2 teaspoon vanilla extract
• 1 medium crisp apple, thinly sliced or diced
• 3 tablespoons toasted pumpkin seeds
• 1/3 cup granola or toasted oats
• 2 tablespoons pomegranate arils or dried cranberries
• 1 pinch pinch of flaky salt

Instructions

1. 1In a medium bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, cinnamon, cardamom, cloves, and vanilla until completely smooth and evenly orange-tinted.
2. 2Taste and adjust sweetness or spice if needed; the mixture should taste lightly sweet with warm spice notes, not dessert-heavy.
3. 3Divide the spiced pumpkin yogurt between two serving bowls, swirling the surface lightly with the back of a spoon.
4. 4Arrange the fresh apple slices or dice over one side of each bowl so the fruit stays crisp and visible.
5. 5Scatter granola or toasted oats across the yogurt for crunch and texture contrast.
6. 6Sprinkle toasted pumpkin seeds and pomegranate arils (or dried cranberries) over the top.
7. 7Finish each bowl with a tiny pinch of flaky salt to brighten the pumpkin and apple flavors.
8. 8Serve immediately while the apple is still crisp. For make-ahead, keep the yogurt base refrigerated and add toppings just before eating.