How to Make Lemon-Olive Oil Greek Yogurt Parfait with Pistachio Crunch
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Preheat oven to 350°F (175°C). Spread pistachios, almonds, and oats on a baking sheet. Toast for 7 minutes, tossing halfway, until golden and fragrant.
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Mix toasted nuts and oats with honey and cinnamon in a small bowl. Set aside to cool for 5 minutes.
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In another bowl, blend yogurt with lemon zest and 1 teaspoon olive oil until smooth.
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Layer yogurt mixture, berries, and nut granola in a glass, repeating layers.
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Finish with a drizzle of remaining olive oil and another sprinkle of lemon zest.
Pro Tips for Perfect Lemon-Olive Oil Greek Yogurt Parfait with Pistachio Crunch
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of non-fat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon-Olive Oil Greek Yogurt Parfait with Pistachio Crunch?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon-Olive Oil Greek Yogurt Parfait with Pistachio Crunch?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for non-fat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.