A tart breakfast recipe for spring paired with homemade gingersnap granola.
TO MAKE THE GINGERSNAP GRANOLA: Preheat oven to 250 degrees.
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.
Bake for 75 minutes, stirring twice {in 30 minute intervals}.
TO MAKE THE LEMON CURD YOGURT PARFAITS: Add 1 tbsp of lemon curd to the bottom of each jar.
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.
Add 1/2 cup of yogurt to each jar and top with 1/4 cup of chopped strawberries.
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.