Ingredients
1 can low-sodium pumpkin (about 15 ounces)
3 cups fat-free or low-fat vanilla yogurt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup raisins
1/2 cup quick cooking oats
1/2 cup rice crisps
1 tablespoon vegetable oil
1/4 cup brown (or white) sugar (packed)
Directions
- Preheat oven to 325 degrees F.
- In a blender or with a fork, blend the pumpkin until smooth.
- Mix pumpkin, yogurt, and spices in a bowl.
- In another bowl, mix the granola ingredients: raisins, quick cooking oats, rice crisps, oil, and sugar.
- Spread granola on a baking pan. Bake for 10 minutes.
- Let the granola cool down until it hardens. Then, break it apart or crush it into small pieces.
- Spoon the pumpkin into 6 medium-sized glasses or bowls.
- Put granola on top of the pumpkin in each glass or bowl. Spoon the pumpkin and granola in layers until all have been added to a glass or bowl.
- Serve immediately or refrigerate.
