Print

Lemon Yogurt Cheesecake Parfaits (Gluten free)

5 from 2 reviews

Scale

Ingredients

For the granola:
1/2 C raw almonds
1/2 C raw cashews
1/2 C rolled oats (gluten free)
2 tsp chia seeds
1/4 C honey
1/4 C coconut oil, melted
1/2 tsp vanilla
1/2 tsp kosher salt
1/4 tsp ground cinnamon

For the yogurt:
3 T honey
zest of one lemon
juice of one lemon
1/2 tsp vanilla
pinch of kosher salt

2 1/2 C greek yogurt

Fresh berries for serving

Instructions

Preheat your oven to 325°F.

Pulse nuts in a food processor until finely chopped, but not completely ground into dust. Add in oats, chia seed, honey, coconut oil, vanilla, salt, and cinnamon. Pulse a few more times, just to combine. The mixture will become very sticky and start to clump together.

Dump granola mixture onto a rimmed baking sheet and spread into an even layer. Bake for 40 – 45 minutes, stirring every 15 minutes, until everything is a medium, golden brown. Let cool on pan completely – it will go from sticky and chewy to crunchy as it sits.

Whisk together honey, lemon zest, lemon juice, vanilla, and salt until honey is dissolved. Combine thoroughly with yogurt.

Layer yogurt and granola with berries and serve immediately.

Yogurt mixture and granola can be stored separately in airtight containers in the fridge for up to five days.

Keywords: Gluten free breakfast, lemon cheesecake parfaits, gluten free granola

shares