I made a terrible mistake this week. When I went to the grocery store I thought I didn’t need a list. I was too good for one and perfectly capable of remembering everything I needed. ‘Just get the essentials,’ I told myself. I left the store with most of the essentials plus some non-essentials including a package of dates, a cartful of canned pumpkin (because, fall), and every kind of nut since they were all on sale. But I forgot the eggs.
For most people, this would probably be fine. Cereal is a perfectly acceptable breakfast. But I love eggs and have eaten them in some way, shape or form every morning for the last couple months now. I know it’s not typical to want to cook a full breakfast every single morning, but something about cracking open eggs, whipping up an omelet and sitting down with a cuppa joe is very cathartic for me. Not having them was going to throw off my whole routine.
When the next morning rolled around, I was at a loss about what to do for breakfast. Just the thought of not being able to have Eggs Benedict if I wanted devastating. I stared at the fridge, my head spinning. What do people without eggs eat for breakfast? I instinctively grabbed the greek yogurt. This felt right. I placed it on the counter.
I thought about making a smoothie, but drinking a smoothie for breakfast never seems to satiate. Even if I add significant amount of protein, it doesn’t really fill me up. No, this would have to be something I eat with a spoon. Parfait it will be.
I grabbed the pumpkin and dates I purchased instead of eggs and threw them in the blender with the yogurt and a frozen banana. I whirred the blender on high until I got a smooth, creamy consistency. I layered this with a handful of walnuts and pomegranate seeds and wound up with a pretty tasty and filling breakfast, albeit egg-free.
This is such a pretty breakfast item and would be lovely to serve at a brunch. Just multiply this recipe by however many you need for a dish that’s guaranteed to delight.
Pumpkin Yogurt Parfait with Walnuts and Pomegranate
- 1 Frozen Banana (Could use un-frozen, just throw in a handful of ice)
- 1/2 Cup Canned Pumpkin
- 1/2 Cup Plain Greek Yogurt
- 3 Dates
- 5-6 Walnuts
- Pomegranate Seeds
Blend banana, pumpkin, yogurt, and dates until smooth. Pour half in the bottom of a glass bowl or cup. Add half of the walnuts and pomegranate seeds then add the rest of the blended mixture. Top with the rest of walnuts and pomegranate seeds.