BHA & BHT Free Lemon Yogurt Parfait with Cocoa Dust

Total time45 min

Prep time15 min

Cook time0 min

BHA & BHT Free Lemon Yogurt Parfait with Cocoa Dust

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Ingredients

4 servings

For the lemon yogurt

2 cups plain yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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3 tbsp maple syrup
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
½ tsp vanilla extract

For the layers

2 cups fresh strawberries, hulled and sliced
1 cup gluten free rolled oats
1 tbsp maple syrup
1 tbsp coconut oil
¼ tsp ground cinnamon
pinch of salt

For the cocoa dust

4 tsp cocoa powder
¼ tsp ground cinnamon (optional)

Instructions

1
In a mixing bowl, whisk together the yogurt, 3 tbsp maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and evenly combined. Taste — the mixture should be bright and tangy with a clear lemon note. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
2
While the yogurt chills, warm the coconut oil in a medium skillet over medium heat until melted. Add the rolled oats, 1 tbsp maple syrup, cinnamon, and salt, and stir to coat. Cook, stirring frequently, for 4–5 minutes until the oats are golden and smell toasty. Spread onto a plate and let cool completely — they will crisp as they cool.

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