Pumpkin Parfait

Pumpkin Parfait

Ingredients:

1. 1 tbsp coconut oil (or grass-fed butter)

2. 1 cup old-fashioned rolled oats

3. 1/2 cup chopped pecans

4. 1/2 teaspoon cinnamon, divided

5. 1/8 tsp sea salt

6. 2 tsp granulated stevia or monk fruit

7. optional 1 drop Pumpkin Spice Stevia from SweetLeaf

8. 16 ounces (2 cups) plain Icelandic or Greek yogurt

9. 1 tsp vanilla extract

10. 1/4 cup Choczero Maple syrup, divided (SUGAR FREE SYRUP)

11. 1/4 cup mascarpone cheese

12. 1 cup pumpkin puree, organic (no sugar added)

13. 1/4 tsp ground cinnamon

14. 1/8 tsp ground ginger

15. 1/8 tsp ground cloves

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Directions:

1. For the granola, melt coconut oil or butter in a skillet over medium heat, then add oats, pecans, 1/4 teaspoon cinnamon and salt. Toast for about 4 minutes, stirring constantly. Add granulated stevia or monk fruit and cook until the sugar melts and the oats are golden brown, 2 to 4 more minutes, watching very carefully so that it doesn’t burn. Remove from the heat immediately and pour into a bowl to cool and become crisp. Store in an airtight container until serving.

2. In a small bowl, stir together the yogurt, vanilla, and 2 tbsp maple syrup.

3. In another bowl, whisk together the mascarpone, pumpkin, maple syrup, 1/4 teaspoon cinnamon, ginger, and cloves until fluffy.

4. To serve, alternate spoonfuls of the yogurt, pumpkin, and granola as desired in serving glasses or small canning jars.