Yogurt, Muesli, and Cranberry Parfait

Ingredients:

1-Layer of maple yogurt

• 2.25 cups yogurt
• 0.25 tbsp. maple syrup
• You will need: 4 parfait bowls

2-Layer Pumpkin Granola

• 2.5 cups oatmeal
• 0.33 cup pumpkin seeds
• 0.33 cup chopped pecans, almonds, or walnuts
• 0.33 tbsp. pumpkin puree
• 0.33 cups brown muscovado sugar
• 0.25 tbsp. maple syrup
• 1 tbsp. l. canola oil
• 2 teaspoons pumpkin pie spice (nutmeg, allspice, cloves)
• 0.5 tsp vanilla extract
• 0.5 cup dried cranberries, optional

3-Layer of cranberry jam

• 350 g fresh cranberries
• Grated zest of 1 orange
• 1 cup orange juice
• 1 cup of sugar

4-Pumpkin syrup layer

• 0.33 cups pumpkin puree
• 1 tbsp. pumpkin pie spices (nutmeg, allspice, cloves)
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 teaspoon vanilla extract

Preparation:

1. Pumpkin granola (muesli)Preheat oven to 350°F (160°C). Line a half-sheet pan with parchment paper and lightly spray with cooking spray. Set aside.
   
   Place the oats, seeds, and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, butter, and spices in a saucepan and bring to a boil over medium heat. Cook for 1 minute, stirring. Remove from heat and stir in the vanilla extract.
2. Pour the liquid ingredients into the cereal mixture and stir well. The mixture will be quite runny. Spread the granola evenly in the prepared baking dish. Bake for 20 minutes, then stir and bake for another 15-20 minutes, until the granola is golden brown and crispy. Cool on a wire rack. Transfer to a bowl and garnish with cranberries, if using. Store in an airtight container in a cool, dark place for up to 1 week.
3. Cranberry jamCombine the orange juice, zest, and sugar in a saucepan and bring to a boil over high heat. Cook until the sugar dissolves. Add the cranberries, reduce the heat to a simmer, and cook until the cranberries burst and the mixture thickens slightly (it will thicken further as it cools), about 10 minutes. Transfer to a bowl and let cool. You should have about 2 cups. Store any leftovers in a covered container in the refrigerator for up to 2 weeks.
4. Maple yogurtWhisk yogurt and 2 tablespoons maple syrup until smooth; taste and add more syrup to taste. Chill.
5. Pumpkin syrupCombine pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until mixture is slightly thickened and the spices are fragrant, about 3 minutes.
   
   Combine 2 cups cold water, granulated sugar, and brown sugar in a saucepan, bring to a boil over high heat, and cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes.
6. Reduce heat to low, stir in the puree and spices, and cook, stirring occasionally, for 10 minutes. Don't let the mixture boil after adding the puree, otherwise the syrup will become cloudy (even after straining). Remove from heat and let the mixture cool for 10 minutes.
   
   Place a sieve over a medium bowl and line it with several layers of cheesecloth. Strain the mixture through the sieve and let it drain slowly into the bowl. Add vanilla extract to the syrup and transfer to a container with a tight-fitting lid. The syrup can be refrigerated for up to a month. You will need approximately 1.5 cups.
7. Assemble the parfait: Divide 1/2 cup maple yogurt among 4 ramekins. Then top with about 1/2 cup pumpkin and oatmeal casserole, another 0.25 cup of yogurt, about 2 tablespoons of cranberry jam, then some more yogurt and some more baked granola. Drizzle with 0.25 cup of pumpkin syrup. Serve.