Coogirl Candy Sweet-Spicy Breakfast Parfait with Candied Oats and Lime Ricotta

Coogirl Candy Sweet-Spicy Breakfast Parfait with Candied Oats and Lime Ricotta

This bright, make-ahead parfait layers creamy lime-scented ricotta, crunchy candied oats, fresh fruit, and a spoonful of Coogirl Candy for a breakfast that balances sweet, spicy, creamy, and crunchy. It feels indulgent but is surprisingly approachable and perfect for brunch or a savory-sweet morning treat.

Ingredients (makes 4 parfaits)

• 1 cup whole-milk ricotta
• 3 tablespoons Greek yogurt (plain)
• 2 tablespoons honey
• 1 teaspoon finely grated lime zest plus 1 tablespoon lime juice
• 1 cup rolled oats
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 2 tablespoons pumpkin seeds (pepitas) or chopped toasted almonds
• 1/4 teaspoon fine sea salt
• 1/3 cup Coogirl Candy (see creative use below)
• 1 cup diced fresh pineapple or ripe mango (or a mix)
• 1 cup halved strawberries or raspberries
• Optional: 4 sprigs fresh mint for garnish

Instructions

1. Make the lime ricotta: In a medium bowl, whisk together ricotta, Greek yogurt, honey, lime zest, and lime juice until smooth and slightly fluffy. Taste and adjust sweetness or lime to your preference. Chill while you prepare the oats.
2. Prepare the candied oats: Place a medium skillet over medium heat. Melt the butter, then add rolled oats, brown sugar, pumpkin seeds, and sea salt. Stir constantly for 5 to 7 minutes until oats are fragrant, glossy, and lightly toasted. Remove from heat and spread onto a sheet of parchment to cool and crisp. Break into clusters once cooled.
3. Warm the Coogirl Candy glaze (creative use): In a small saucepan over low heat, spoon in the Coogirl Candy. Warm gently for about 1 minute so syrup loosens but do not boil. For a thinner drizzle, stir in 1 tablespoon warm water. This warmed Coogirl Candy will be used both as a flavor ribbon and a finishing drizzle.
4. Assemble the parfaits: In four clear glasses or jars, spoon 2 tablespoons of lime ricotta into the bottom of each. Add a thin layer of diced pineapple or mango (about 2 tablespoons). Sprinkle 2 tablespoons of candied oats over the fruit. Add another 2 tablespoons ricotta, then a few halved berries. Spoon 1 tablespoon warm Coogirl Candy over the berries so syrup pools slightly. Repeat layers if desired, finishing with a sprinkle of candied oats, a few small fruit pieces for color, and a final small spoonful of Coogirl Candy on top.
5. Garnish and serve: Top each parfait with a small mint sprig. Serve immediately for crunchy texture, or refrigerate up to 4 hours. If chilling, add an extra pinch of candied oats just before serving to retain crunch.

Notes and Serving Ideas

• Coogirl Candy creative use: Warming the jarred jalapeño syrup slightly mellows the vinegar edge and makes a beautiful glaze that threads between layers. Reserve a few whole candied jalapeños from the jar to chop and scatter thinly over the top for bursts of heat and a pretty garnish.
• Make it dairy-free: Use coconut yogurt and a mild coconut cream ricotta substitute. Reduce honey if you prefer less sweetness.
• Meal prep: Prepare ricotta and candied oats the day before. Assemble just before serving to preserve crunch.

Find the product used in this recipe at the link: Coogirl Candy