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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.