No Candy Corn Was Consumed During the Making of this Breakfast

I’m obsessed with candy corn. It’s just food colored sugar and corn syrup [yum?], but for some reason, It’s my go-to October indulgence. The pumpkin-shaped ones…I love them. But the other day, I read an article about fall health mishaps – one of them was eating candy corn. Cries. I guess it makes sense. It does a number on your blood sugar, your teeth, and your gut. So, I started trying to think of ways to get my fix without getting my fix.

Fage 0% Greek Yogurt is one of my favorite brands of yogurt, but it’s a bit expensive so I rarely buy it. A Halloween Breakfast Parfait was the perfect opportunity for me to stock the fridge with it. What’s great about Fage is that each 100-calorie serving has 18 grams of protein. This is not a parfait for the faint of heart.

It’s quite simple though: a layer of lemon, a layer of pumpkin, a layer of vanilla, some fruit, and crunch.

new belgium glasses!

did not eat that candy corn. ok, maybe one of them.

It’s really pretty to look at, and fun to eat. The different flavor layers (lemon, pumpkin, vanilla) and surprise fruits in the middle make it an exciting breakfast. It brings back sweet, sweet memories of a childhood metabolism that could down an entire bag of candy corn on Halloween without feeling a thing. I could see using this as the big-kid replacement for the treat at a halloween party by layering it in shot glasses.

And now, we’ve got leftover pumpkin for DINNER. Booyah.

Side note: Do you mix your parfait before eating, or eat it layer-by-layer? I opt for the layer-by-layer approach, sampling how each layer tastes with the next. Shaun would stick an immersion blender in the glass if he could. Different cooks, different eating habits.

Halloween “Candy Corn” Breakfast Parfait (Vegetarian)

Prep Time: 5-10 minutes

Serves: 2

Tools: 2 serving glasses (I used beer glasses)


  • 2 (small) containers Fage 0% Greek Yogurt
  • 1 cup pumpkin puree
  • 1 tbsp chia seeds
  • 1 banana, sliced
  • 1 cup cereal (Trader Joe’s Maple Pecan Clusters!)
  • 1 (small) handful raisins
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1-3 tsp sugar of your choice
  • 6 drops yellow food coloring
  • 1 tsp vanilla extract
  • Lemon juice or lemon extract (optional)
  • 0.5 oz fat-free cream cheese (aka 1/2 serving) (optional)


1. Yellow Layer: Mix 1 container yogurt with 5-6 drops yellow food coloring and 1-2 tsp lemon juice (optional). Split into the bottom of two glasses. Cover with 1/2 of the banana slices.

2. Orange Layer: Mix pumpkin, 1-2 tsp sugar, cinnamon, ginger, nutmeg, allspice and cloves. Split between the two glasses on top of the yellow layer. Sprinkle the chia seeds on top of this layer (1/2 tbsp per cup).

3. White Layer: Mix the second container of yogurt with vanilla, 0.5 oz fat-free cream cheese (optional) and sugar. Spread on top of the pumpkin/chia layer.

4. Lay the remaining banana slices in the glasses, followed by the raisins and 1/2 cup of cereal per glass. Voila.



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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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6 Comments on “No Candy Corn Was Consumed During the Making of this Breakfast”

  1. October 20, 2011 at 5:42 pm #

    That looks good! I wonder how it would be with coconut milk yogurt. Might not work at all. What do you think?

    • October 20, 2011 at 6:40 pm #

      I bet it would be good. Pumpkin and coconut sounds like a delish combo. Try it!

  2. October 20, 2011 at 8:10 pm #

    Looks delicious! I am marking this recipe. Thank you for sharing!

    • October 20, 2011 at 8:30 pm #

      Of course 🙂 Please let me know what you think! I wish I could make it again tomorrow morning, but I’m out of yogurt 😉


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