PB&J Granola Parfait
Surprise! It’s Recipe Redux time.
This month’s theme was to find a cookbook and “Redux” the recipe on page 54 or page 154. “Alrighty then…let’s see how this goes”, I thought to myself as I eagerly reached for Jackie Newgent’s new cookbook, The All Natural Diabetes Cookbook (the night before my “Redux” was due)! “Please Jackie, please let page 54 hold a recipe that I have most of the ingredients for…and let it be a breakfast dish!” I breathed a huge sigh of relief as I turned to page 54, because there, on that beautiful page was not only a good recipe, but a GREAT recipe! Her Homemade Granola-Raspberry Parfaits! If she would’ve been here, I would’ve given her a huge hug. Success!
Let me start this section by saying Jackie’s recipe is perfect. I love everything about it. The portion control, the creativity and the balance. A truly beautiful dish. I sort of felt like choosing another cookbook because I didn’t want to do Jackie’s recipe any injustice. But alas, time was creeping up on me…and I did have all of the ingredients I think I needed. So, with some changes, I re-invented her amazing recipe into this PB&J Granola Parfait. Hopefully she likes it just as much as I like her recipe!
PS – If you want to make this gluten-free, just use gluten-free oats!
And here, the pretty picture of the PB&J Granola Parfait:
Your kid-favorite flavors served up in a fancy, grown-up way.
- 1 1/2 cups rolled oats (I used 1 cup old-fashioned and 1/2 cup quick)
- 1/4 cup pecans, chopped
- 1/4 cup peanuts, chopped
- 1/4 teaspoon Kosher salt
- 3 tablespoons jelly (I like raspberry or strawberry)
- 1 tablespoon honey
- 2 tablespoons real peanut butter
- 1 1/4 cup low-fat plain Greek yogurt
- 1 1/4 cup fresh or frozen berries
- Preheat the oven to 325’F and line a large sheet pan with parchment paper.
- In a medium bowl, stir together the oats, pecans, peanuts and salt.
- Place the jelly, honey and peanut butter into a 1-cup glass measuring cup or bowl. Cover and microwave mixture using medium heat for 1 minute. Stir jelly mixture and then pour over the oats and nuts. Stir until the jelly mixture has evenly coat the oats and nuts. Spread granola out in an even layer onto the prepared sheet pan and bake about 18 minutes, stirring every 5 minutes to prevent over-browning. Remove from the oven and allow to cool slightly.
- Distribute half of the Greek yogurt between serving cups and bowls, then layer with half of the granola and half of the berries. Repeat the layers and serve.
- Substitute gluten-free oats for regular oats to make this gluten-free!
- Serving Size: 5
- Calories: 284
- Sugar: 12
- Sodium: 255
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Protein: 11
- Cholesterol: 4