Whoa, what a week! I was in NYC after a quick little 48 hour getaway with Nike. I had so much fun, visiting friends, seeing the sights, eating at the most delicious restaurants, running two 5K's, and doing handstands around the city.
If you followed my instagram stories, you would have seen the incredible Apple Watch Nike gifted us. It was so awesome, and now I am pretty obsessed with this thing. My favorite thing about it is the "breather" app that reminds you to stop what you are doing and breathe every few hours. It tracks your heart rate so you can see the benefits of how breathing can make you feel.
Anyways, onto the good stuff. The food stuff. I am so excited to share these little Pumpkin Pie Breakfast Parfait Pots with you today. Halloween may be over, but pumpkin season is still in full force! These nutritious breakfast jars scream "autumn" (and "eat me"). Layers of creamy almond milk yogurt, chewy buckwheat groats, and thick pumpkin make these jars absolutely irresistible to look at and taste. You can also sub the pumpkin for sweet potato, kabocha squash, or any other squash of your choice. They also are perfect to take with you to work or the gym. I hope you enjoy them!
Buckwheat is a favorite breakfast grain of mine - and has been for a while. It's technically a seed and is naturally gluten free. It's super hearty, versatile, and has a lovely chewy texture when cooked like oats. I definitely suggest giving it a go if you've never had it before! I always use Eden Foods buckwheat which you can find here.
Pumpkin Pie Breakfast Parfaits
Makes 2 servings
1 cup unsweetened almond milk yogurt
1/2 can fresh organic pumpkin puree
1 cup cooked Eden Foods buckwheat
2 cups unsweetened almond milk
1/2 tsp vanilla extract
1 tsp ground cinnamon
2 fresh figs
2 tbsp cacao nibs
1 cup gluten free granola of your choice
2 tbsp almond butter (for garnish)
Start by heating 2 cups of unsweetened almond milk in a sauce pan over medium heat. Bring almond milk to ALMOST boiling, then add the Eden Foods buckwheat groats to the almond milk. Add vanilla extract and cinnamon. Cover saucepan and bring heat down to a simmer for 10 minutes or until groats have softened.
Meanwhile, split the almond milk yogurt into 2 different mixing bowls, so you've got 1/2 cp almond milk yogurt in either bowl.
In one bowl, mix the yogurt with 2 tbsp cacao nibs.
In the next bowl, mix yogurt with 2 large spoonfuls of pumpkin puree. Mix well.
Get out 2 clean jars for your parfaits. I like mason jars so I can easily store them, and save for later. Next, split the almond milk yogurt into 2 jars and place at the bottom of the jar.
By now, your buckwheat should be finished! Split the buckwheat in half between the 2 mason jars on top of your cacao nib yogurt.
Next, add your pumpkin puree layer.
Finally, add your pumpkin yogurt mixture layer.
Either store for later (these stay good for up to 4 days if covered and refrigerated) or add 1/4 cup granola on top of each parfait right before serving. Garnish with a drizzle of almond butter. Bon appetit!