Lemon Berry Parfaits
May 4, 2020 by Nicole Collins
I've got sunshine, on a cloudy day.
And, thank freaking goodness. Because, we've had A LOT of cloudy days here lately.
And rainy days. And cold days. And gloomy days. Now that we're out of April, maybe the rain will finally stop. It's been kind of promising these last couple of days.
One can only hope.
So I was perusing on Instagram the other day as I often do these days, and I saw a picture of these little key lime cheesecake desserts in the cutest jars on earth. The dessert looked delicious too, of course. But, I have a one track mind when I see kitchen gear that I must have.
Of course I did the only thing I could do, and I went on the hunt to try to find those exact little jars. And, it wasn't easy. I didn't really know what to call them, and cute dessert jar brings back a little bit of everything in the search engine.
But, alas! I found them. I ordered them without hesitation. They delivered 2 weeks early. And, now I have a thousand ideas of treats that I want to build in these jars. So, get ready to see lots of jar desserts coming your way!
But first, we're going to give our cute little jars their first run with a healthy breakfast.
So today, we're making Lemon Berry Parfaits!
First, can we talk about how gorgeous these are? I mean, for real. These colors can instantly brighten up any cloudy day.
Next, let's talk about our layers. There are three layers that we have to put together for these: a lemon greek yogurt layer, a mixed berry compote layer, and a honey nut cheerio/coconut granola layer. The good news is, all three of these layers can be doing their thing at the same time. So, they'll all be cooling at the same time. Which means they'll all be ready to eat at the same time!
Let's start with the greek yogurt. We're going to make the lemon flavor ourselves so that we can control the sweetener and keep things on the healthier side. So, plain greek yogurt, grated lemon peel, and sweet honey get mixed together to make a perfectly sweet, perfectly tart parfait base. Once the yogurt is mixed, throw it in the fridge to chill, and the first layer is done!
Next, we want to work on the mixed berry compote. I keep a bag of mixed berries in my freezer at all times. Whenever I buy fresh berries, I can never eat them all before the go bad. So I slice them, and add them to the collective bag I keep in the freezer. You could also buy a mixed berry mix from the freezer section. Both options give us a mix of strawberries, blueberries, blackberries, and raspberries which is great, because they each lend their own unique texture and flavor. The berries go straight from the freezer to the saucepan with a little brown sugar and a squeeze of lemon juice. Then, let them simmer for about 20 minutes until they're thick and syrupy. Set aside to cool, and layer 2 is done!
While our berries are on the stove top, we can get our granola going in the oven. Honey nut Cheerios (or a knock off version which is what I used), oats, a little honey, some coconut oil, and a pinch of salt get tossed together before going in the oven for about 25 mins. During the last 5 mins of baking, we add some shredded coconut to toast with the granola, and that's it. Cool, and done! Now if you're not a coconut fan, that's ok. Leave it out! This granola is equally as delicious with or without it.
All that's left to do is assemble. The jars I used hold about 7-8 ounces, but you could also use little plastic punch cups to layer these too. Yogurt, berries, granola, repeat. That's all we have to do to make a delicious breakfast meal!
These are tangy and sweet and crunchy and pretty and everything you could want out of a breakfast parfait. They're a sweet breakfast, but not cloyingly so which is a really nice balance. And honestly, I'll make a few at a time, store them in the fridge, and have one for dessert one night, too. Yum!
Ok guys, you getting tired of breakfast yet? Because, I have still have a couple more brekkie recipes in queue waiting for you, so I sure hope not!
May the fourth be with you!😉 Let's eat!
Lemon Berry Parfait
Serves: 4 Print
Ingredients:
For the Lemon Cream:
2 cups nonfat plain greek yogurt
½ cup honey
1 tbsp + 1 tsp lemon zest (grated lemon peel)
For the Mixed Berry Compote:
3 cups frozen mixed berries
2 tbsp brown sugar
2 tsp lemon juice
For the Coconut Cheerio Granola:
½ cup Honey Nut Cheerios
¼ cup rolled oats
1 tbsp unrefined coconut oil, melted
1 tbsp honey
pinch of salt
2 tbsp unsweetened coconut
Directions:
Make the Lemon Cream: In a mixing bowl, mix greek yogurt, honey, and lemon zest. Stir to combine. Set aside in the fridge.
Make the Granola: Preheat oven to 300 degrees. Line a small baking sheet with parchment paper. In a mixing bowl, combine oats, cereal, coconut oil, honey, and a pinch of salt. Toss well to fully combine and make sure oats and cereal are coated with the wet ingredients. Spread in an even layer on prepared baking sheet. Bake for 15 mins. Remove from oven, toss the granola, and return to the oven for another 5 minutes. Remove from oven, sprinkle coconut flakes onto granola, and toss the mix again. Bake for 5 more minutes. Remove from oven, and set aside to cool completely.
Meanwhile, make the Compote: Add berries, brown sugar, and lemon juice to a medium saucepan, and stir to combine. Bring to boil over medium high heat. Reduce to medium low, and simmer for 15-20 mins until the berries have become syrupy. Set aside to cool completely. The mixture will thicken as it cools.
Assemble the Parfaits: In a 7-8 ounce jar or cup, layer ¼ cup of yogurt, about 1-2 tbsp of compote, and about 1-2 tbsp of granola. Repeat layers 1 more time. Serve!
Recipe notes:
*Unrefined coconut oil has a stronger coconut flavor than refined, so that's why I like it in this granola. It really helps the coconut flavor shine! If you don't like coconut, this granola tastes great without it too. Leave out the shredded coconut, and use refined coconut oil instead.
*You can also make the compote with fresh berries instead of frozen. You can take off about 5 mins of cook time. Use any combo of strawberries, blueberries, raspberries, and blackberries.
