Peanut Butter and Strawberry Parfait

I can’t think of another classic combination that is as perfect as peanut butter and strawberry jam.

The salty creaminess of peanut butter mixed with the tart and sweet jam is so delicious together, I couldn’t resist making a granola parfait with similar flavors.

My parfait starts with a bottom layer of quick homemade “jam,” which is then followed by creamy yogurt, and finally topped with a chewy peanut butter granola.

Yes, you read that right–chewy granola! I know, granola is supposed to have a crunchy texture, mostly due to the large amount of oil and sweetener used.

My granola recipe is a bit unusual in that I soak the oats before baking. I got the idea one day when I ran out of eggs for my apple oat bars and substituted with milk for extra protein.

I ended up with tasty oat clusters that were slightly chewy but also kind of crunchy.

How to make Peanut Butter Granola

In a bowl or container, mix together 2 1/3 cups of rolled oats, 1/2-1 cup milk, 1-3 tablespoons of maple syrup, 2 tablespoons of peanut butter, 1-2 tablespoons of oil, and 1/2 teaspoon each of salt, vanilla, and cinnamon. Keep covered in fridge until all the milk is soaked up, for a few hours or overnight.

Play around with the amount of milk. For a very chewy almost soft granola, use 1 cup of milk. For a slightly less chewy and more crunchier granola, use 1/2 cup milk.

For a traditional version of granola that isn’t soaked in milk, simply omit the milk and increase the peanut butter and oil so the oats can form clusters.

When ready to bake, preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper. Evenly spread the soaked granola onto the sheet.

Bake for 30 minutes, stirring halfway through. When done, turn off oven, give another stir, and leave it inside for an additional 15 minutes until the granola becomes crunchy.

Take out of oven and allow to completely cool on the sheet for at least an hour. The granola will harden more. Store in an air-tight container for several days.

How to make Strawberry Jam

In a small saucepan, add 3/4-1 cup fresh or frozen berries plus 1-2 tablespoons of water. Heat for 3-5 minutes or until it has thickened to a jam-like consistency.

Stir in 1-2 tablespoons of maple syrup or honey and 1 teaspoon of lemon juice. Cover and chill in the fridge until ready to use. Will last in the fridge for several days.

Depending on the sweetness of your berries, increase the amount of sweetener as needed. 

Adding lemon juice is optional, but it does add a nice bright flavor. I usually have lemon juice in my freezer, in teaspoon and tablespoon amounts.

If you don’t have lemon juice on hand, I would not suggest cutting and juicing a whole lemon for just 1 teaspoon of juice. The jam will be fine without it.

How To Assemble parfaits

Divide jam into 4 small bowls or glasses. Then top with about ¼-½ cup of yogurt per serving, followed by the granola. Serve immediately, otherwise the granola will become soggy.

This parfait is pretty tasty and filling on it’s own, but I think it would be lovely with an extra drizzle of peanut butter, or maybe a sprinkling of grated coconut, slivered almonds, or raisins on top. 

The best thing about this breakfast is that you can make the granola and jam the night before and just assemble it the next morning!

What My Kids Say:
10 year-old: “My favorite part is the strawberry jam.”
8 year-old: “My favorite part is the granola. It’s crunchy and sweet.”

Here are some other oat and berry recipes

Fluffy Oat Pancakes
These are easy enough for kids to make.
Check out this recipe
Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.
Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Check out this recipe
Joby's Test Kitchen stack of 3 golden oat flour waffles.
Baked Blueberry Oatmeal
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
Check out this recipe
Square piece of baked blueberry oatmeal on plate, next to cup of coffee.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.

Joby's Test Kitchen Peanut Butter and Strawberry Parfait

Peanut Butter and Strawberry Parfaits

Joby’s Test Kitchen
Delicious as they are beautiful, these PB&J parfaits make the perfect breakfast treat!
Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

Peanut Butter Granola

  • 2⅓ cups (200g) rolled oats
  • ½-1 cup (120-240ml) milk, optional *(see "Notes")
  • 1-3 tbsps (15-45ml) maple syrup or honey or combo of both
  • 2 tbsps (32g) peanut butter
  • 1-2 tbsps (15-30g) oil
  • ½ tsp salt (can omit or reduce if using salted peanut butter)
  • ½ tsp cinnamon
  • ½ tsp vanilla

Strawberry Jam

  • ¾-1 cup strawberries, fresh or frozen (can also use raspberries)
  • 1-2 tbsps (15-30g) honey or maple syrup *(see "Notes")
  • 1-2 tbsps (15-30g) water, or more as needed
  • 1 tsp lemon juice, optional

Yogurt

  • 1-2 cups plain or sweetened yogurt

Instructions
 

Peanut Butter Granola

  • In a bowl or container, mix together all the ingredients. If using milk, keep covered in fridge until all the milk is soaked up, for a few hours or overnight.
  • When ready to bake, preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper. Evenly spread the soaked granola onto the sheet.
  • Bake for 30 minutes, stirring halfway through. When done, turn off oven, give another stir, and leave it inside for an additional 15 minutes until the granola becomes crunchy. Take out of oven and allow to completely cool on the sheet for at least an hour. The granola will harden more. Store in an air-tight container for several days.

Strawberry Jam

  • In a small saucepan, add the berries plus 1-2 tablespoons of water. Heat for 3-5 minutes or until it has thickened to a jam-like consistency. Stir in sweetener of choice and lemon juice. Cover and chill in the fridge until ready to use. Will last in the fridge for several days.

To Assemble

  • Divide jam into 4 small bowls or glasses. Then top with about ¼-½ cup of yogurt per serving, followed by the granola. Serve immediately, otherwise the granola will become soggy.

Notes

Granola

Adjust sweetener to your liking. If eating the granola plain, then the smaller amount of sweetener should be enough. However, if eating it with unsweetened yogurt, you might want the granola to be sweeter.
For a very chewy almost soft granola, use 1 cup of milk. For a slightly less chewy and more crunchier granola, use 1/2 cup milk.
For a traditional version of granola omit the milk and increase the peanut butter and oil so the oats can form clusters.
Enjoy the granola plain, with yogurt, or with milk.

Jam

Depending on the sweetness of your berries, increase the amount of sweetener as needed. 
Adding lemon juice is optional, but it does add a nice bright flavor. If you don’t have lemon juice on hand, I would not suggest cutting and juicing a whole lemon for just 1 teaspoon of juice. The jam will be fine without it.
Keyword granola, parfait, peanut butter, strawberry, yogurt

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