Ingredient Peanut Butter Granola With Chia1
5-Component Chia & Peanut Butter Granola + Raspberry Banana Greek Yogurt Parfaits!
This peanut butter granola is perfect for all my peanut butter lovers around! I think I understand you pretty much right now, but inform me if I’m right when I state these things:
You dig into the peanut butter jar with your finger or gluten free cheesecake with chocolate ganache a spoon whenever possible. You deal with peanut butter such as a dessert as well as perhaps such as a goddess. You discover yourself hoarding peanut butter jars in the cupboard and that means you never run out. Needless to say you’re always picking right up a jar whenever you go directly to the store because you can crush a jar in weekly. You have to portion out your peanut butter sometimes because it’s just so hard for you yourself to withstand. You’re always ready to give a fresh peanut butter brand a try, due to the fact you’re always for the quest to find the very best.
Does this describe you? Because what I did so there was simply describe myself. Pretty sure if there’s a number one enthusiast from the peanut butter, it’s me! Been on that PB game since 1989.
This beautiful bowl pictured above was delivered to me by Hanselmann Pottery They’re offering 10% any orders on the site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Obviously this peanut butter granola is one of my favorite breakfast treats to nosh about. It’s modified from my good friend Andie ‘s new cookbook Eating in the Middle The cookbook can be filled up with both indulgent and lightened up recipes which you may already know, I’m very fond of.
Anyway I’m sure by now many of you have read Andie’s beautiful memoir about her incredible 135 pound weight loss. If you’d satisfy Andie in true to life, you’d automatically identify her kind soul and radiant character.
Andie created an incredible peanut butter granola recipe and We made just a few small shifts to my liking (adding chia seed products and vanilla). The result is a crunchy, slightly nice peanut butter granola filled with oat clusters & chia seed products.
Incidentally, I’m a little behind on posting formulas from cookbooks this year, but promise to reunite on the right track by writing some of my favs.
I ended up creating a beautiful raspberry banana greek yogurt parfait using the peanut butter granola. I appreciated it for a day power snack after among my workouts, but also think it might be a delicious breakfast time on the run. Just layer and try work! You can also pack the substances separately and assemble once you’re ready to eat. (Formula is also below!)
Make sure you grab a copy of Andie’s new cookbook Eating in the Middle here !
Also do not forget to drop by Hanselmann Pottery ! They are offering 10% orders positioned their site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Enjoy these parfaits! xo.
Prep time:
10 mins
Cook time:
15 mins
Total period:
25 mins
Ingredients
1/4 cup honey (use coconut palm syrup if vegan)
1 teaspoon vanilla extract
2 tablespoons chia seeds
For the parfaits (if you want to make them!)
2 cups nonfat ordinary greek yogurt (siggi’s is excellent because it’s low sugars!)
2 tablespoons low glucose raspberry jam
1 huge banana, sliced
Optional: drizzle of honey
Instructions
Preheat oven to 325 levels F. Range a medium baking sheet with parchment paper.
Put peanut butter, honey and vanilla extract to a little saucepan and place more than low heat; combine to combine and heat until warm. Once warm and well mixed, transfer to a medium bowl.
Collapse in oats and chia seeds in to the peanut butter blend until combined. Pass on the oats in the prepared baking sheet.
Bake, stirring halfway to prevent burning, until golden dark brown, about 10-15 a few minutes. Transfer the cooking sheet to a wire rack and let the granola great. The granola will seem gentle, but will harden up once great. Transfer for an airtight box or jar and store at room temp for up to 3 weeks.
For the parfaits, in each of 4 small mason jars or bowls, layer 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup of the yogurt. Top with another 1/4 glass of granola and also a few banana slices and raspberries. Serve instantly or cover and refrigerate for 3 days.
Offering for 1 parfait: 358 calories 11.1g unwanted fat 42.3g carb 6.5g fiber 26.6g sugar 19.7g