Make-ahead layered yogurt and nut butter jars

Based on 2 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
700 g full-fat Greek yogurt
4 tbsp creamy peanut butter
2 tbsp sesame seeds
2 tbsp sunflower seeds
150 g blueberries (frozen)
150 g granola
4 tbsp cranberries
4 tbsp honey
Metric
Imperial

Utensils

  • frying pan
  • 4 glass jars

Nutrition per serving

Cal
554
Protein
23 g
Fat
30 g
Carb
54 g
  • Step 1/2

    Toast sesame seeds and sunflower seeds in a dry frying pan over medium heat until golden brown. Set aside to cool and prepare the glass jars.
    • 2 tbsp sesame seeds
    • 2 tbsp sunflower seeds
    • frying pan
    • 4 glass jars

    Toast sesame seeds and sunflower seeds in a dry frying pan over medium heat until golden brown. Set aside to cool and prepare the glass jars.

  • Step 2/2

    Fill each jar alternately with the yogurt for the first layer, blueberries, nut butter, granola, sesame sunflower seed mix and cranberries. Then repeat once more (you should have 2 layers of each ingredient). Finish with honey. Leave in the fridge until it’s time to eat. Serve and enjoy!
    • 700 g full-fat Greek yogurt
    • 150 g blueberries (frozen)
    • 4 tbsp creamy peanut butter
    • 150 g granola
    • 4 tbsp cranberries
    • 4 tbsp honey

    Fill each jar alternately with the yogurt for the first layer, blueberries, nut butter, granola, sesame sunflower seed mix and cranberries. Then repeat once more (you should have 2 layers of each ingredient). Finish with honey. Leave in the fridge until it’s time to eat. Serve and enjoy!

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