Lemon Curd Yogurt Parfaits (Starbucks Copycat)

This breakfast idea for Lemon Curd Yogurt Parfaits is a Starbucks Copycat recipe that’s perfect for spring. My yogurt parfait recipe uses yogurt, lemon curd, and homemade crunchy granola.

I’m excited to welcome March today for three reasons: 1) Spring is only a few weeks away; 2) We are getting more afternoon sunlight every day; and 3) It’s my birthday month. Even though it’s chilly today with a chance of snowflakes, I’m ready for spring flavors like the tart lemon curd I used in my yogurt parfaits.

A few weeks ago I took a quick walk to Starbucks before work and picked up a coffee and a Lemon Crunch Yogurt Parfait. The parfait included a lemon cream base, vanilla yogurt, and gingersnap granola. It was GOOD. I wanted to create it at home ASAP to avoid spending an extra $5 during my next coffee shop trip.

Lemon curd is tart and sweet and is made from lemon zest, sugar, butter, eggs and lemon juice. I found a jar of Lemon Curd at Trader Joe’s but you can also make it yourself. This Lemon Curd recipe from Ina Garten looks delicious.

Because lemon curd is so sweet, I used plain whole milk yogurt to make my yogurt parfaits. I added lemon curd to the yogurt add extra flavor and sweetness. A simple gingersnap granola tops the yogurt parfaits, made with gingerbread spices, maple syrup and molasses. My gingersnap granola recipe is based on my recent recipe for Cashew Butter Granola.

If you want to keep the granola on your Lemon Curd Yogurt Parfaits crunchy, I suggest waiting to add it until right before eating.

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Lemon Curd Yogurt Parfaits (Starbucks Copycat)

A tart breakfast recipe for spring paired with homemade gingersnap granola.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 4 people

Ingredients

• 1 1/2 cups old-fashioned oats
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tbsp coconut oil
• 1 tbsp molasses
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp all spice
• 1 tsp vanilla extract
• 8 tbsp lemon curd
• 2 cups plain whole milk yogurt
• 1 cup strawberries {chopped}

Instructions

1. TO MAKE THE GINGERSNAP GRANOLA: Preheat oven to 250 degrees.
   

2. Mix old-fashioned oats, almond butter, maple syrup, coconut oil, vanilla extract and spices in a bowl. Spread granola mixture evenly on a cookie sheet.
   

3. Bake for 75 minutes, stirring twice {in 30 minute intervals}.
   

4. TO MAKE THE LEMON CURD YOGURT PARFAITS: Add 1 tbsp of lemon curd to the bottom of each jar.
   

5. Stir 4 tbsp of lemon curd into 2 cups of plain yogurt. I used a whisk to make sure the lemon flavor was fully mixed in.
   

6. Add 1/2 cup of yogurt to each jar and top with 1/4 cup of chopped strawberries.
   

7. Add 1/4 cup+ granola to each jar. NOTE: To preserve the freshness and crunch of the granola, store in a separate container and add before serving.
   

Looking for more breakfast ideas? Try my:

• Cinnamon Zucchini Muffins
• Blueberry Pie Slow Cooker Oats
• Mini Baked Banana Chocolate Donuts