Pumpkin Parfait

Packed neatly into a Mason jar, this yogurt and roasted pumpkin parfait with cinnamon and muesli is a perfect grab-and-eat breakfast before early morning workouts. Make several of these ahead of time to store in the fridge.

Ingredients:

1 cup roasted pumpkin or butternut squash
¾ cup reduced fat (2%) plain Greek yogurt
¼ cup muesli
1 tsp. coconut oil (for roasting)
½ tsp. cinnamon
1 tsp Stevia
1 tsp vanilla extract

Meal Prep Tip: Baking pumpkins, which are smaller and sweeter, are best for this dish. Peel the pumpkin, cut it in half and scoop out the seeds, then cut it into bite-sized cubes. Place on a baking sheet, drizzle on 1 tsp. of coconut oil per cup of pumpkin, sprinkle with cinnamon, and roast in an oven heated to 375° F for about 30 minutes, or until soft. When cool, layer half of the yogurt, ½ cup pumpkin, and 2 Tbsp. muesli in a jar or other container; repeat.

Greek Yogurt tip: Mix Stevia, vanilla & cinnamon to greek yogurt before you start layering your parfait. Add more of these ingredients to get the desired taste you want.

For my fixers: 1 Green, 1 Red, 1 Yellow, 1 tsp