Peanut butter and jelly smoothie
Calling all pb&j fans!
This peanut butter and jelly smoothie is made with layered of “jelly” smoothie and “peanut butter” smoothie for a delicious and filling breakfast and snack. It’s also healthy, vegan and naturally refined-sugar free!
One of my all-time favorite food combinations has got to be peanut butter and jelly. (Bet you didn’t see that one coming…)
I still constantly indulge in some peanut butter and homemade jam on fresh bread, toast, pita, crackers, tortillas…basically any carb base I can find to put it on. Well, now I can ditch the bread since with this peanut butter and jelly smoothie!
There’s something that’s just so yummy about the combination, and I think we all get a little nostalgic when we eat it.
I love creating recipes with peanut butter in them. I’m a total peanut butter nut! (your welcome for that pun.) I love using peanut butter in both sweet and savory recipes. I’m talking peanut butter noodles, peanut butter cookies, and peanut butter tarts.
I also love adding peanut butter (or any nut butter) to my smoothies.
Adding nut butter to your smoothies is a great way to make them more filling, and add some extra protein and healthy fats, that will keep you full.
This peanut butter and jelly smoothie is:
- High in protein
- Keeps you feeling full
- Vegan & gluten-free
- naturally refined-sugar free
The jelly part of the smoothie is made with frozen raspberries, but if you prefer strawberries for you “jelly” you can use them instead.
The peanut butter part of the smoothie uses bananas as a base, but if you’re looking to reduce the overall sugar smoothie (or if you just don’t like bananas), you can also use frozen cauliflower instead. (This will make the smoothie less sweet though!)Print
A filling breakfast smoothie loaded with fresh fruit and peanut butter!
- 1 cup frozen raspberries
- 1/4 cup orange juice
- 1/4 cup water
Peanut butter layer
Blend the raspberries, orange juice, and water together in a high-speed blender.
Pour the mixture evenly between two glasses.
Rinse out the blender, then blend the peanut butter, bananas, Medjool dates, chia seeds, and almond together until smooth.
Pour ontop the raspberry layer.
Use a spoon or a straw to swirl the smoothie together.
Depending on how big the bananas are, you may need to add a little more or a little less liquid to get a consistency you like.
If using fresh fruit, add some ice cubes to make the mixture thicker.
For a veggie-packed smoothie, replace the banana with frozen cauliflower.
- Serving Size: 1 smoothie
- Calories: 493
- Sugar: 58g
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 85g
- Fiber: 13g
- Protein: 10g
Keywords: Peanut butter and jelly smoothie, vegan smoothie
If you like this recipe you’ll also love these peanut butter and jelly chia parfaits!
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