PB&J Parfait
Jump to recipeWe’ll admit it: Sometimes that childhood peanut butter and jelly craving still sneaks up on us. But while we’re trying to practice self-control, we created a hybrid PB&J with TWO GOOD™ Greek low-fat yogurt, making it our coolest parfait to date. We promise you won’t even miss the bread!
Ingredients
For the granola
- 1 cup
old-fashioned oats
- 1/2 cup
unsweetened coconut flakes
- 1/2 cup
peanuts, coarsely chopped
- 1 Tbsp.
extra-virgin olive oil
- 1/2 tsp.
cinnamon
Kosher salt
For the berry jam
- 1/4 cup
blackberries
- 1/4 cup
blueberries
- 1/4 cup
raspberries
- 1/4 cup
strawberries, hulled and halved
- 1 Tbsp.
orange juice
- 1 Tbsp.
honey
Kosher salt
- 1/2 tsp.
pure vanilla extract
For the parfait
- 4
TWO GOOD Mixed Berry Greek Lowfat Yogurt (5.3-oz.) Containers
- 1/2 cup
unsweetened peanut butter
Mixed berries, for serving (optional)
Directions
- Step 1Make granola: Preheat oven to 325°. On a small rimmed baking sheet, toss oats with coconut, peanuts, oil, cinnamon, and a large pinch of salt. Bake, stirring halfway through until golden and crisp, about 15 minutes.
- Step 2Meanwhile, make berry jam: In a small pot over medium heat, combine berries, orange juice, and honey with a large pinch of salt. Bring to a boil and continue to boil until strawberries are broken down and liquid thickens slightly, about 5 minutes. There should be ½ cup of berry mixture. Remove from heat and stir in vanilla. Let cool.
- Step 3Assemble parfaits: Set aside about 1/2 cup of yogurt for topping parfait. Divide half of the remaining yogurt among the bottom of four 1-cup glasses or mason jars. Top with half of the peanut butter followed by half of the mixed berry jam. Sprinkle half of the granola on top. Repeat with remaining yogurt, peanut butter, jam, and granola. Dollop reserved yogurt on top and top with a few berries, if desired.
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