Brianne (Cupcakes & Kale Chips)


Jif & Smuckers wanted to share some sweet new ways for you and your kids to enjoy  PB&J. We teamed up with Cupcake & Kale Chips blogger Brianne to give us a guide to a super delicious and fun PB&J Parfait.  With granola, yogurt and of course, your favorite Smuckers and Jif, Brianne created a tasty treat you can enjoy as a snack or dessert. Read below for a quick recipe guide, and for more tips visit the whole article over at the blog.

Peanut Butter and Jelly Yogurt Parfaits are a fun and yummy way to enjoy everyone’s favorite pairing of PB&J with layers of Greek yogurt, fresh strawberries, of course a few spoonfuls of peanut butter and jelly, and a crunchy peanut butter and jelly granola with bits of dried strawberries. No need to wait till lunch for a peanut butter and jelly sandwich. Kids will love to start their day with PB&J for breakfast, or even as an after-school snack when they dig their spoons into peanut butter and jelly parfaits.

Ingredients

For the Peanut Butter and Jelly Granola

3 cups old fashioned oats (gluten free, if necessary)
1 cup Jif Natural Creamy Peanut Butter
1/2 cup honey
1/4 teaspoon salt
1/2 cup chopped roasted and salted peanuts
1 cup freeze dried strawberries

For each Peanut Butter and Jelly Yogurt Parfait

1/2 cup or one 5.3 oz. container vanilla Greek yogurt
1/4 cup sliced strawberries
1 Tablespoon Jif Natural Creamy Peanut Butter
1 Tablespoon Smucker’s Natural Strawberry Spread about
1/4 cup Peanut Butter and Jelly Granola Order Ingredients

Instructions

For the Peanut Butter and Jelly Granola:

  1. Preheat oven to 275°F and line a sheet pan with parchment or a silicone baking sheet.
  2. Place the oats in a large mixing bowl.
  3. Stir together the Jif Natural Creamy Peanut Butter, honey, and salt in a small, microwave safe bowl. Microwave for about 30 seconds or until you can stir it into a smooth mixture.
  4. Pour the peanut butter mixture over the oats and stir until completely coated.
  5. Spread in a single layer on the sheet pan, and press down.
  6. Bake for 30 minutes, then stir gently without breaking up all of the large pieces. Spread into a single layer.
  7. Bake for another 20-30 minutes, gently stirring and checking every 10 minutes until dried out and slightly crisp. It will become more crisp as it cools.
  8. Cool on the pan until it reaches room temperature, then mix in the peanuts and freeze dried strawberries.
  9. Store the granola in an airtight container.

For each Peanut Butter and Jelly Yogurt Parfait:

  1. Place about half of the yogurt in the bottom of a jar or bowl. Top with half the strawberries, half a tablespoon Jif Natural Creamy Peanut Butter, half a tablespoon Smucker’s Natural Strawberry Spread, and about two tablespoons granola.
  2. Repeat the layers and store in the refrigerator until ready to serve.