Pumpkin-Banana Yogurt Bowl

It's always fun to concoct recipes with ingredients that are in season. In our kitchen, Fall means apples, squashes, and pumpkins... you know the drill. Since yogurt with fruit is already a highly regarded breakfast go-to, we decided to kick it up a notch. This pumpkin-banana yogurt bowl requires minimal prep time and highlights some of our favorite autumn flavors. Pumpkin offers a bevy of nutrients; one cup of canned pumpkin provides well over 100% of your daily needs for vitamin A and 20% of your daily needs for vitamin C. Pumpkin is also an excellent source of the antioxidant beta-carotene which helps to prevent certain types of cancer, strengthen immunity, and promote fertility. 

Ingredients (serves 1):

  • 6 oz nonfat Greek yogurt
  • 1/2 cup organic pumpkin puree 
  • 1 medium banana 
  • 2 tablespoons walnuts, halved 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon cinnamon (or nutmeg)
  • optional: 1 teaspoon agave nectar 


  1. In medium bowl add yogurt, pumpkin puree, vanilla extract, and cinnamon. Mix until ingredients appear evenly distributed. 
  2. Slice banana into ~1/4 inch thick "chips." Place half of sliced banana chips into the serving bowl. 
  3. Slowly pour the pumpkin-yogurt mixture on top of the sliced bananas in the serving bowl. Once covered, add the remaining banana slices on top of the mix. Add the halved walnuts on top. 
  4. Optional: drizzle the teaspoon of agave nectar on top for sweeter taste. May sprinkle cinnamon on top for decoration.
  5. ENJOY!