Olive Magazine
Peanut Butter Dessert Recipe

PBJ breakfast parfait

Published: May 23, 2020 at 8:34 am
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 3

Peanut butter is a breakfast time staple and, as his fruity, tangy, crunchy creation proves, its potential goes far beyond simply topping toast

  • Vegetarian
Nutrition:
NutrientUnit
kcal230
fat13.1g
saturates4.9g
carbs14.5g
sugars13.4g
fibre1.8g
protein12.8g
salt0.4g
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Try this recipe for PBJ breakfast parfait, then check out our chia pudding, kiwi, kale and chia smoothie, quinoa porridge and more healthy breakfast recipes.

This peanut butter breakfast idea comes from the book Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel, photographs by Kate Berry (£11.99, Hardie Grant).

Ingredients

  • 450g yogurt
  • 3 tbsp crunchy peanut butter
  • 3 tbsp (method below) easy berry chia jam
  • granola, to serve
  • sliced strawberries, to serve

EASY BERRY CHIA JAM

  • 375g frozen mixed berries
  • 23g chia seeds
  • 1 tbsp orange juice
  • 2 tbsp maple syrup

Method

  • STEP 1

    To make the chia jam, combine the berries, chia seeds and orange juice in a bowl and stir well. Cover and leave at room temperature for 1-2 hours or chill overnight.

  • STEP 2

    Use a masher, fork or spatula to mash the jam until smooth-ish. Stir in the maple syrup and leave for 20-30 minutes for the chia seeds to absorb the moisture and expand. This will make more than you need but will keep in the fridge for a week.

  • STEP 3

    For each parfait, divide half of the yogurt between serving glasses or bowls. Top with layers of the peanut butter and chia jam. Repeat each layer and chill until ready to serve (will keep for up to three days).

  • STEP 4

    Top with granola and strawberries to serve.

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