I’ve been on a major protein kick lately, trying to find ways to incorporate more into my breakfast without resorting to the same old protein shake every morning. This PB&J Greek Yogurt Parfait with Chocolate Shell has become my absolute go-to solution! It all started when I had some leftover Greek yogurt in the fridge and was craving something sweet but didn’t want to derail my nutrition goals.
The beauty of this parfait is how it transforms simple ingredients into something that feels totally indulgent. The tangy Greek yogurt mixed with sweet raspberries gives you that nostalgic PB&J flavor, while the chocolate shell on top adds a dessert-like quality that makes it feel special. I love the satisfying crack when you break through the chocolate to get to all the goodness below! Plus, with about 37g of protein from just the Greek yogurt alone, it keeps me full and energized for hours.
This has become my favorite weekend breakfast treat, but honestly, it works just as well as a post-workout snack or healthier dessert option. The best part? It takes just 10 minutes to put together, and you can customize it with whatever berries or granola you have on hand!
Making PB&J Greek Yogurt Parfait with Chocolate Shell
This parfait comes together in just minutes, making it perfect for busy mornings or when you need a quick protein boost. The key is in the layering—creating beautiful stripes of yogurt, peanut butter, and granola that not only look impressive but also ensure you get a perfect bite every time.
First, you’ll mash your fresh raspberries in a bowl – I like to leave some chunks for texture. Mix those with your Greek yogurt and a touch of maple syrup for sweetness. The amount of maple syrup can be adjusted based on how sweet your berries are and your personal preference. If your yogurt is particularly tangy, you might want to add a bit more.
For the layering, start with your yogurt mixture at the bottom of a clear jar or glass (this makes for a prettier presentation!). Then add a drizzle of runny peanut butter – if yours is too thick, warm it for 10-15 seconds in the microwave. Add a sprinkle of granola for crunch, and repeat these layers until you reach the top of your jar. I usually get about 2-3 complete layer sets in a standard mason jar.
The magic happens with the chocolate shell on top. Simply melt your chocolate chips with a tiny bit of coconut oil (this helps it harden into a crackable shell), pour over the top layer, and sprinkle with flaky sea salt for that sweet-salty contrast that makes everything better. Pop it in the fridge for about 30 minutes to let the chocolate set completely.
When you’re ready to enjoy, take a spoon and crack through that chocolate shell – it’s such a satisfying experience! The combination of creamy, crunchy, sweet, and salty makes this parfait feel like a real treat, even though it’s packed with protein and other good-for-you ingredients. Store any leftovers (if you somehow have any!) in the fridge for up to two days, though the granola might soften a bit over time.
More PB&J recipe ideas
Peanut butter and jelly is pretty much my all-time favorite flavor combo. Nutty, creamy peanut butter and sweet, tangy jelly were simply made for each other, in my humble opinion. If you’re a PB&J fanatic like me, then you’re in luck, because I’ve got tons of PB&J recipes that you can try!
- PB&J Oatmeal Bars
- PB&J Yogurt Bowl
- PB&J Frozen Yogurt Clusters
- Gluten Free PB&J Thumbprint Cookies
- PB & J Banana Muffins
- PB&J Banana Bites
PB&J Greek Yogurt Parfait with Chocolate Shell
Equipment
- Mixing Bowls
- Mason Jar or Glass
Ingredients
- 1 handful fresh raspberries
- 1¼ cups Greek yogurt
- 1 tbsp maple syrup
- 2 tbsp peanut butter runny, or slightly melted
- 3 tbsp granola of choice I used Oathaus brownie batter flavor – use code FOODBYTHEGRAM for a discount!
- 1 tbsp chocolate chips
- ¼ tsp coconut oil
- Flaked sea salt for topping
Instructions
- In a small bowl, mash the raspberries with a fork.
- Add the Greek yogurt and maple syrup to the mashed raspberries and mix well. Adjust sweetness to taste.
- In a mason jar or glass, begin layering: start with the yogurt mixture, then drizzle some peanut butter, sprinkle granola, and repeat until the jar is filled.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 15-second intervals, stirring between each, until fully melted.
- Pour the melted chocolate over the top layer of the parfait, ensuring it covers the entire surface.
- Sprinkle with flaked sea salt.
- Refrigerate for 30 minutes or until the chocolate shell has hardened.
- To enjoy, crack through the chocolate shell with a spoon and dig in!
