Some meals are deceptively delicious, and this PB + J Yogurt Bowl with Homemade Raspberry Chia Jam is definitely one of them! Simple as it may look, the combination of creamy peanut butter, tart raspberry jam, and crunchy granola is a winner.
Especially on busy mornings when you need something easy, filling, and quick!
Best of all, it can be made in advance for busy mornings during the week and it’s packed with healthy fats and fiber. I absolutely love this combo and I think after one bite, you will too.
Happy Cooking!
PB + J Yogurt Bowl with Raspberry Chia Jam
Ingredients
For the Yogurt
- 16 oz plain coconut yogurt such as CocoJune
- 4-6 tbsp natural peanut butter salted works best for this
For the Jam
- 10 oz frozen raspberries
- 2-3 tbsp maple syrup plus more to taste
- ⅓ cup water
- 2 tbsp fresh orange or lemon juice
- 2 tbsp chia seeds
Toppings
- berries and banana slices
- granola
Instructions
Make the Jam
- Combine the raspberries, maple syrup, water, orange juice, and chia seeds in a saucepan. Set the heat to medium high and cook for 5 minutes, stirring occasionally.
- Then turn off the heat and allow to cool. Taste and add more maple syrup if desired. Tip: this jam will thicken as it cools, so do this step first to save time.
Make the Yogurt
- In a mixing bowl, combine the yogurt and peanut butter and mix until well combined. Then distribute between four bowls or jars.
Serve
- Top each bowl with lots of fresh fruit like berries and banana slices, and then add crunchy granola and a generous dollop of jam. Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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