Who didn’t love eating peanut butter and jelly as a kid?

One of my favorite lunches was a peanut butter and jelly sandwich with kettle cooked potato chips stuffed inside. It was the perfect blend of salty and sweet, crunchy and creamy. I probably didn’t think about these flavor and texture combinations when I was young but I knew it was good. When I went to summer camp there was always a peanut butter and jelly option if you didn’t like the meal (or even if you did, because everyone loves PB&J). There was something comforting about having a PB&J while I was so far away from home. I don’t dig into classic PB&J sandwiches too often now—salads are more my lunch staple now—but there’s always a jar of natural peanut butter in my pantry. One of my favorite ways to channel the nostalgic PB&J flavors while kicking the nutrition up a notch is to make what I call PB&J Yogurt. This super simple breakfast tastes delicious and is packed with protein and healthy fats. I add some sliced banana (because I love bananas) and top it with a sprinkle of unsweet cereal for a little crunch. You can make it with wholesome jam, or you can use fresh berries or sliced grapes instead.

Ingredients:

1 jar or serving size of plan Nounos whole milk or low-fat yogurt

1 tablespoon natural peanut butter

2 teaspoons natural jam (or berries or sliced grapes)

1 small banana, sliced

1 small handful "unsweet" cereal (think bran flakes)

Directions:

Empty the yogurt into a bowl and top with remaining ingredients. For that "Instagrammable" swirl, use a butterknife to make circular motions in the yogurt, swirling around the bowl 2-3 times.