These Peanut Butter & Strawberry Parfaits are the perfect morning or afternoon snack using peanut butter granola, Greek yogurt and fresh strawberries.
Course Breakfast
Cook Time 35 minutesminutes
Servings 14servings
Calories
Ingredients
3cupsVanilla Greek Yogurt
1 1/2cupsPeanut Butter Granolarecipe below or O Organics® granola
8ozStrawberries
8ozHoney
5-Ingredient Peanut Butter Granola ingredients
1/2cupCrunchy Peanut Butter
1/2cupPure Maple Syrup or Honey
2cupsQuaker® Oats Old Fashioned Oats
1TbsCoconut OilMelted
1/4tspKosher Salt
Instructions
Remove hull of strawberries and dice. Place strawberries in a bowl with honey, and using a fork smash until they reach a jam-like consistency.
Line a 12 cup muffin tin with liners. Fill each muffin liner with 1/4 cup vanilla Greek yogurt, 2 - 3 tablespoons Peanut Butter Granola, and top with 1 tablespoon smashed strawberry mixture (and more chopped strawberries if desired).
Freeze for 3-4 hours or overnight. Remove and place in plastic zip-top bag for freezer storage.
When ready to eat, put one in a bowl and let it thaw slightly. Enjoy an ice-creamy and crunchy PBJ treat!
Remove and let granola cool, then break into bite sized pieces and store in an airtight container.
5-Ingredient Peanut Butter Granola directions
Preheat oven to 275 degrees F.
In a medium sized bowl, whisk together maple syrup and peanut butter.
Stir in the rest of the ingredients. Pour ingredients onto a flat baking sheet covered with parchment paper.
Bake for 30 - 35 minutes (a little longer for more crunchy granola, a little shorter for more chew granola).
Remove and let granola cool, then break into bite sized pieces and store in an airtight container.