Cinnamon Breakfast Parfait (Baking with Pumpkin)

This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine.

Hey all! Hope you had a restful and blessed Easter. We had a such fabulous weather and it was so nice to catch up with our family. I am taking a break from #clevermoving Monday today….We are deciding on a few paint colors (because builder wants to prime wall prior to trim)….So I will share a bit more about the color scheme next Monday:)

Looking to add in a veggie somewhere in your diet…that doesn’t taste like a veggie? This breakfast parfait will fill you up for the whole morning…it is loaded with vitamin A too thanks to the one full cup of pumpkin. In many baking recipes, you can substitute pumpkin for eggs. This is a great breakfast treat to serve up to a crowd. It looks like it is much more time consuming than it actually is too:) Win win:)   cinnamom breakfast parfait recipe @cleverlyinspired (1)   I used a box cinnamon strudel mix, along with one cup of Libby’s canned pumpkin, a 1/2 t vanilla and 2/3 C water.We tend to think about using pumpkin in the fall…but actually it is available year round. You can sneak it into lots of dishes too…and it won’t change the texture. I like to sneak it into something that compliments a little pumpkin flavor (like cinnamon, apples, nuts, granola…etc.) You can also reduce some of the fat in recipes because you reduce the eggs. And did you know that many people stir in a bit of pumpkin into prepared sauces (like spaghetti sauce) to reduce the amount of sodium per serving. Genius right?!? By the way, you can freeze any left over pumpkin you have in the can. Just scoop out and place in a baggie. It will keep in the freezer for about 6 months. Be sure to visit Libby’s Pumpkin to share your fabulous use for this super veggie! Search #PumpkinCan for a bunch of ideas too!cinnamom breakfast parfait recipe @cleverlyinspired (2)   To prepare the parfait….grab a pretty glass (I used my ice tea glasses), along with a favorite granola, some whipped cream and some favorite berries. Crumble up some of the cinnamon bread and place on the bottom, layers can include the granola, crème, berries and repeat. You will never know that it is actually good for you:) Hop on over to Libby’s and share your fun Pumpkin facts…

 Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

cinnamom breakfast parfait recipe @cleverlyinspired (7)   (I like GoLean granola by Kashi)     cinnamom breakfast parfait recipe @cleverlyinspired (10)

Pumpkin Can help you to eat better….without even realizing it!

Cinnamon Breakfast Parfait (Baking with Pumpkin)
Prep time
Cook time
Total time
Serves: 8
  • one box cinnamon strudel mix
  • 1 cup of Libby’s canned pumpkin
  • ½ t vanilla
  • ⅔ C water
  • 1 C sliced berries
  • whipped creme
  • 1 C granola
  1. Combine all ingredients and pour into greased 8 by 8 baking pan. Bake for about 40 minutes or until center comes out clean on a cake tester. Let cool 5 minutes and then flip the bread onto a cooling rack to cool completely.
  2. Cut bread into bite size pieces. Layer bread, whipped creme, fruit and granola in tall glasses.



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