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Meyer Lemon Breakfast Panna Cotta with Stovetop Granola

  • Author: Katie Wahlman


We couldn’t imagine a better way to wake up than this breakfast panna cotta! Filled with zesty and sweet flavors, it’s practically a good morning to your taste buds.


Units Scale

For the Meyer Lemon Panna Cotta:

  • 1 cup skim or almond milk, divided
  • 1 teaspoon powdered gelatin
  • 1 1/2 tablespoons Meyer lemon zest
  • 2 teaspoons Meyer lemon juice
  • 1/2 teaspoon ground ginger
  • 2 tablespoons honey
  • 1/2 cup greek yogurt
  • raspberry preserves, for serving

For the stovetop granola:

  • 2 tablespoons coconut oil
  • 1 cup old fashioned oats
  • 1/2 cup chopped almonds
  • pinch of salt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup candied ginger, chopped into small pieces


  1. For the panna cotta, combine 1/2 cup cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
  2. In a medium saucepan, combine the remaining milk, Meyer lemon zest, juice, ground ginger and honey. Stir over medium heat until combined.
  3. Add the gelatin mixture to the warm milk and lemon mixture and mix well. Remove from heat then stir in the greek yogurt until smooth.
  4. Pour into serving dishes and refrigerate for at least 6 hours or until firm.
  5. For the stovetop granola: Add the coconut pan to a large skillet over medium heat. Add the oats and almonds, stirring until toasted, about 5 minutes.
  6. Turn the heat to low and add the salt, honey, vanilla and cinnamon. Stir to combine then cook another 3-5 minutes stirring occasionally.
  7. Add in the candied ginger, mix well, then spread out onto a sheet of parchment paper and let cool completely.
  8. To serve: top panna cottas with raspberry preserves and granola.