Backyard Picnic With Nut-Free Pumpkin Granola Yogurt Bowls

November 7, 2017

I’m trying to make the most of our time together before baby #2 arrives — and Piper and I recently tried out our new Gathre mat in the backyard for breakfast. If you haven’t heard of these multipurpose, bonded leather mats you are in for a treat! They work for just about anything you’d use a blanket for except they are obviously more durable and you can easily wipe them clean! A lot of people use the smaller mini size under highchairs and I got the micro to put on our changing table.

I made a batch of these buttermilk pumpkin waffles that were so good – I found Piper prefers to just nibble on them plain versus me cutting them up on a plate so they make for a perfect breakfast on the go. Meanwhile I’ve been indulging in the best breakfast yogurt bowl — topped with pumpkin granola that Piper asks for EVERY morning. It’s nut-free and I serve it to her with a little almond milk, she also likes to eat it dry and make a huge mess :)  Recipes below!

I’m wearing my favorite fall top + Madewell maternity jeans.

Pumpkin Yogurt Bowls

Greek yogurt of your choice (I’m partial to vanilla right now because of my sweet tooth), a large swirl of pumpkin sauce topped off with crunchy granola and fresh fruit. I’ve been eating this at least once a week and it’s so good! Piper likes it (sometimes) too!

Pumpkin Sauce Ingredients
1/2 cup pumpkin puree
2 tbs maple syrup
1/4 pumpkin pie spice
1 tbs heavy cream
dash of cinnamon


Combine all ingredients and stir in a sauce pan over low heat until heated through. Let cool before serving.

Nut-Free Pumpkin Granola

*Adapted from this Minimalist Baker recipe


3 cups rolled oats
3 Tbsp sugar
¼ tsp of sea salt
3/4 tsp pumpkin pie spice
1/4 cup coconut or olive oil
1/3 cup maple syrup
1/3 cup pumpkin puree


  1. Preheat oven to 350.
  2. In a small saucepan over low heat stir the coconut or olive oil, maple syrup, pumpkin puree while whisking.
  3. In a larger bowl combine remaining ingredients and stir until mixed through.
  4. Slowly pour the pumpkin mix into the oats until everything is fully coated.
  5. Layer evenly on a greased baking sheet and bake for 20-30 minutes, stirring once or twice throughout.
  6. Let cool completely and store in an air-tight container.


Images by Lauren Swann 



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