5-Component Chia & Peanut Butter Granola + Raspberry Banana Greek Yogurt Parfaits!
This peanut butter granola is perfect for all my peanut butter lovers out there! I think I understand you pretty much right now, but tell me if I’m best when I say these exact things:
You dig in to the peanut butter jar with your finger or with a spoon whenever possible. You treat peanut butter such as a dessert as well as perhaps just like a goddess. You discover yourself hoarding peanut butter jars in the cupboard which means you never run out. Needless to say you’re always picking up a jar whenever you go directly to the store because it is possible to crush a jar in a week. You must part out your peanut butter sometimes because it’s simply so hard for you yourself to resist. You’re always ready to give a new peanut butter brand a go, due to the fact you’re always on the quest to get the very best.
Does this describe you? Because what I did so there was basically just describe myself. Pretty sure if there is a number one lover from the peanut butter, it’s me! If you have any sort of inquiries concerning where and ways to utilize vegetable Stuffed zucchini boats, you can call us at the web site. Been on that PB game since 1989.
This beautiful bowl pictured above was delivered to me by Hanselmann Pottery They’re offering 10% any orders on the site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Obviously this peanut butter granola is among my favorite breakfast time treats to nosh in. It’s adapted from my good friend Andie ‘s brand-new cookbook Eating in the Middle The cookbook is definitely filled with both indulgent and lightened up quality recipes which you may already know, I’m extremely fond of.
Anyway I’m sure by now many of you might have browse Andie’s beautiful memoir about her incredible 135 pound weight reduction. If you’d meet Andie in true to life, you’d automatically understand her kind soul and radiant personality.
Andie created an incredible peanut butter granola recipe and We made just a couple small shifts to my liking (adding chia seed products and vanilla). The effect is really a crunchy, somewhat special peanut butter granola full of oat clusters & chia seed products.
Incidentally, I’m just a little behind on writing formulas from cookbooks this year, but guarantee to get back on the right track by sharing some of my favs.
I ended up creating a beautiful raspberry banana greek yogurt parfait using the peanut butter granola. I liked it for an afternoon power snack after one of my workouts, but also think it might be a delicious breakfast on the run. Just level and take to work! You can even pack the elements individually and assemble once you’re ready to eat. (Recipe is also below!)
Make sure you pick up a copy of Andie’s new cookbook Eating in the Middle here !
Also don’t forget to stop by Hanselmann Pottery ! They’re offering 10% orders placed their site right now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Enjoy these parfaits! xo.
1/4 glass honey (make use of coconut hand syrup if vegan)
1 teaspoon vanilla extract
2 tablespoons chia seeds
For the parfaits (if you want to make sure they are!)
2 cups nonfat basic greek yogurt (siggi’s is fantastic because it’s low glucose!)
2 tablespoons low sugars raspberry jam
1 huge banana, sliced
Optional: drizzle of honey
Preheat oven to 325 levels F. Line a medium cooking sheet with parchment paper.
Add peanut butter, honey and vanilla extract to a little saucepan and place over low heat; mix to combine and warmth until warm. Once warm and well mixed, transfer to some medium bowl.
Flip in oats and chia seeds into the peanut butter combination until combined. Pass on the oats within the prepared cooking sheet.
Bake, stirring halfway through to prevent burning, until golden brown, about 10-15 mins. Transfer the baking sheet to some cable rack and let the granola cool. The granola will seem smooth, but will harden up once great. Transfer to an airtight pot or jar and store at room temperature for up to 3 weeks.
For the parfaits, in each of 4 small mason jars or bowls, layer 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup from the yogurt. Top with another 1/4 cup of granola and also a few banana slices and raspberries. Serve instantly or cover and refrigerate for 3 days.
Portion for 1 parfait: 358 calories 11.1g fat 42.3g carb 6.5g fiber 26.6g sugar 19.7g