This yummy breakfast includes 3 healthy eating ingredient staples that you probably have in your fridge and pantry right now: plain low-fat Greek yogurt, lemons, and nuts. So, you are halfway to having Lemon Confit + Poppy Seed Parfait tomorrow morning – yay!
Confit is a French cooking technique which sounds very fancy, dahling! but actually just means “to preserve.” Most common, of course, is Duck Confit, which is when duck is cooked in its own fat at a low temperature for a long amount of time – but you can confit anything! Along with cooking something low and slow in fat, you can also preserve or confit an ingredient with salt or sugar. Most lemon confit recipes are a salted preservation of lemon peel (with the inside discarded), which are great, but for this parfait, I wanted cooked, slightly sweetened lemon segments, so I decided to confit my lemon with a coconut water simple syrup.
This recipe also includes a healthy homemade granola. PS Did you know granola is usually terribly fattening and chock full of sugar?! Well, it is! Beware of “healthy food” marketing and always read the nutrition label, because you may as well eat a candy bar instead of store bought granola. Instead, you can simply make this granola at home for a fraction of the cost to your wallet (and waistline).
Along with the lemony, slightly sweetened yogurt and complimentary poppy seeds, this parfait has an earthy, spicy kick from the seasonings in the granola. Super easy to make and even kid-friendly, Lemon Confit + Poppy Seed Parfait puts a little pep in breakfast’s step.
Lemon Confit + Poppy Seed Parfait
Ingredients (serves 4)
2 lemons, quartered and seeds removed
2 cups coconut water, such as Zico brand
2 tbsp. light agave syrup
1 cup rolled oats
1/2 cup unsweetened coconut flakes
1/4 cup raw almonds, roughly chopped
1/4 cup raw cashews, roughly chopped
1 tbsp. unsalted butter
1 tbsp. safflower oil
1 tbsp. honey
1 tsp. cardomom
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
4 cups plain, low-fat Greek yogurt, such as Fage brand
Poppy seeds for garnish
Honey for garnish
*The lemon confit should be made at least the evening before you plan on serving this dish, but can be made up to 3 or 4 days ahead of time.
Preheat oven to 200 degrees F.
Add agave syrup to coconut water and stir vigorously to combine. Pour mixture into a shallow glass baking dish. Add lemons and put in oven for at least 2 hours, but up to 4 hours, turning lemons over once in the middle of cooking.
Remove from oven and place lemons on a plate to cool slightly. Using a fork scrape “meat” from the lemon quarters into a container with a lid. Secure lid tightly and place in refrigerator until use.
To make the granola, preheat oven to 350 degrees F. Place oats, coconut flakes, almonds, and cashews in a medium mixing bowl. In a separate small bowl place butter, oil, honey, cardomom, salt, and cayenne and microwave for 1 minute on 50% power, then stir to combine. Pour butter mixture over dry ingredients, stirring well to coat.
Pour granola onto a sheet pan and spread out in a thin layer with a spatula or back of spoon. Bake for about 10 minutes, or until lightly golden brown. Remove from sheet pan and let cool completely before storing in an airtight container.
To assemble, use either stemless wine glasses (as pictured) or true parfait glasses (which are not high on the perfect! (almost) kitchen wishlist, so basically just use whatever you have lying around). In a separate small bowl, mix 2 tbsp. lemon confit with every 1 cup of yogurt (one serving), stirring to combine. Drizzle honey along the inside of the glass then begin to layer yogurt and lemon confit mixture, poppy seeds, and granola until you reach the top. Viola!