That was probably the worst blog title I will ever come up with, at least I hope. I am somewhat pumped about pumpkin though, and fall, and colder weather, and sweaters, and hot apple cider, and Halloween, and everything that comes with the arrival of Fall! This morning it was a bit cooler, and I was tired of my usual breakfast oats, so I decided to switch things up a bit. I had just picked up a can of pure pumpkin at the store last week and was waiting for the right time to bring it back. Today was the day. I can’t say I came up with this creation all on my own, but I do like to give things my own twist. Chobani posted a very similar fall-inspired yogurt bowl a few days ago, and I wanted to try it immediately.
I’m still waiting for my chance to visit ChobaniSoHo, because their creations always look amazing (pictured above). This was their take on the pumpkin-packed yogurt, which included pumpkin, dried cranberries, pecans, cinnamon granola, and what looks to be like maple syrup, but I can’t find the definitive list of ingredients yet. I didn’t have pecans or granola, so I improvised.
DIY ChobaniSoho Pumpkin Yogurt
serves: 1
1 5.3 oz container of plain Chobani greek yogurt
1/4 cup pure pumpkin (I used canned)
1/4 cup shelled pistachios
1 tablespoon dried cranberries
1 tablespoon sugar free maple syrup
1) Empty yogurt into small bowl, adding in 1/4 cup pure pumpkin and combining until incorporated to your preference.
2) Deshell 1/4 cup of shelled pistachios. Roughly chop for smaller, finer pieces.
3) Top yogurt and pumpkin mixture with the deshelled pistachios, 1 tablespoon dried cranberries, and finish with a drizzle of sugar free maple syrup. Enjoy!
**ground cinnamon or brown sugar would also be great add-ins đ
Anyone else ready for Fall to get here?
ciao down,
clara
