Why can’t my breakfast look like this every day?
This is a peanut butter parfait — and a really good one.
It might be my new go-to breakfast. I’ve been leaning toward savory mornings lately, but once or twice a week I crave something sweet. And nearly every day I want peanut butter. I love peanut butter.
The recipe is adapted from Lindsay’s book Nourishing Superfood Bowls. The base is a silky peanut butter-yogurt blend that tastes incredible. I often make the yogurt mixture on its own because it’s practically a whipped peanut butter yogurt mousse — light, creamy and surprisingly simple.
She also includes small cookie dough bites made from oats, nut flour and honey. They crumble perfectly into the yogurt and add a pleasant bite. Lindsay’s version calls for protein powder, but I used collagen peptides and they worked beautifully.
I like serving these as little parfaits because they feel like a breakfast dessert — the kind of treat you want after breakfast. They’re topped with molasses and toasted coconut for extra texture and flavor. The mix of crunchy, creamy and salty is just perfect.
Lindsay’s book has many inspiring bowl ideas that make it easy to eat well every day, and there’s a small chapter of treats where this parfait comes from. A pinch of sea salt on top balances the sweetness and makes it feel like a peanut butter cookie for breakfast — in the best way.
Peanut Butter Crumble Yogurt Parfaits
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Ingredients
Cookie dough bites
- 3/4 cup quick oats
- 1/2 cup almond or peanut flour
- 1/2 cup collagen peptides or vanilla protein powder
- 1/2 tablespoon cinnamon
- 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1 teaspoon vanilla extract
Yogurt parfaits
- 1 cup plain Greek yogurt
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1/4 cup toasted coconut
- 1 tablespoon molasses
- Pinch of sea salt
Instructions
Cookie dough bites
- Pulse the oats in a food processor until finely ground. Transfer to a bowl and stir in almond flour, collagen peptides or protein powder, cinnamon and peanut butter until combined.
- Add honey and vanilla, mix well, then bring the mixture together with your hands. Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze about 30 minutes until set. Store in a zip-top bag until ready to use.
Yogurt parfaits
- Whisk together yogurt, peanut butter and honey until smooth. Spoon into bowls or parfait glasses, layering with crumbled cookie dough bites.
- Drizzle with molasses and sprinkle with toasted coconut and a pinch of sea salt. Serve immediately.
Notes
Recipe adapted from Lindsay’s book Nourishing Superfood Bowls.
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