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Peanut Butter & Jelly Smoothie Bowl

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A thick and creamy smoothie bowl inspired by classic peanut butter and jelly, with frozen berries, banana, Greek yogurt, and peanut butter. A measured selection of optional fruit, granola, peanuts, chia seeds, peanut butter, and jam adds plenty of flavor and texture.

Ingredients

  • 1 frozen banana
  • 1 1/2 cups frozen strawberries or mixed berries
  • 2 tablespoons creamy peanut butter
  • 1/2 cup Greek yogurt
  • 1/4 to 1/2 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey, optional
  • Pinch of salt
  • 1 tablespoon peanut butter, optional for topping
  • 1 tablespoon strawberry or raspberry jam, optional for topping
  • 1/2 cup sliced fresh strawberries or raspberries, optional for topping
  • 1/2 medium banana, sliced, optional for topping
  • 1/4 cup granola, optional for topping
  • 2 tablespoons chopped peanuts, optional for topping
  • 1 teaspoon chia seeds, optional for topping

Instructions

  1. Add the frozen banana, frozen berries, 2 tablespoons peanut butter, Greek yogurt, vanilla extract, optional maple syrup or honey, and a pinch of salt to a blender.
  2. Add 1/4 cup milk and begin blending on low, stopping as needed to scrape down the sides and move the frozen fruit toward the blades.
  3. Continue blending until completely smooth and creamy. Add additional milk only 1 tablespoon at a time as needed, using no more than 1/2 cup total to keep the smoothie thick.
  4. Taste and adjust the sweetness if necessary.
  5. Divide the smoothie mixture evenly between two bowls and smooth the surface.
  6. For each bowl, drizzle with 1/2 tablespoon peanut butter and swirl in 1/2 tablespoon jam if using.
  7. Top each bowl with up to 1/4 cup fresh berries, 1/4 sliced banana, 2 tablespoons granola, 1 tablespoon chopped peanuts, and 1/2 teaspoon chia seeds as desired.
  8. Serve immediately while thick and frosty.

Notes

  • All toppings are optional. The listed topping quantities are enough for two smoothie bowls and can be adjusted to taste.
  • For the thickest smoothie bowl, use fully frozen banana and berries and begin with only 1/4 cup milk.
  • For a strawberry PB&J version, use frozen strawberries with strawberry jam. Raspberry, blueberry, mixed berry, or grape jam can also be used.
  • Almond or cashew butter can replace peanut butter. Use sunflower seed butter for a nut-free variation.
  • For a chocolate PB&J variation, blend 1 to 2 tablespoons unsweetened cacao or cocoa powder into the smoothie base.
  • For a dairy-free version, replace Greek yogurt with thick plant-based yogurt and use plant-based milk.
  • Refrigerate leftover smoothie mixture without toppings for up to 24 hours or freeze it for longer storage.
  • Keep granola, peanuts, and chia seeds separate until serving to preserve their texture.

Nutrition

Find it online: https://thefamilycooking.com/peanut-butter-jelly-smoothie-bowl/