This peanut butter breakfast idea comes from the book Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel, photographs by Kate Berry (£11.99, Hardie Grant).
- 299
- Total time 15 minutes
- Note plus marinating
- Difficulty Easy
Ingredients
- yogurt 450g
- crunchy peanut butter 3 tbsp
- easy berry chia jam 3 tbsp (method below)
- granola, to serve
- strawberries sliced, to serve
- frozen mixed berries 375g
- chia seeds 23g
- orange juice 1 tbsp
- maple syrup 2 tbsp
Method
-
Step 1
To make the chia jam, combine the berries, chia seeds and orange juice in a bowl and stir well. Cover and leave at room temperature for 1-2 hours or chill overnight.
Step 2
Use a masher, fork or spatula to mash the jam until smooth-ish. Stir in the maple syrup and leave for 20-30 minutes for the chia seeds to absorb the moisture and expand. This will make more than you need but will keep in the fridge for a week.
Step 3
For each parfait, divide half of the yogurt between serving glasses or bowls. Top with layers of the peanut butter and chia jam. Repeat each layer and chill until ready to serve (will keep for up to three days).
Step 4
Top with granola and strawberries to serve.
Nutritional data
- kcals 230
- fat 13.1g
- saturates 4.9g
- carbs 14.5g
- sugars 13.4g
- fibre 1.8g
- protein 12.8g
- salt 0.4g
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