This PBJ homemade breakfast pizza can be made in under 30 minutes and is a delicious way to start the day. With a combination of a nut/seeded granola and peanut butter and raspberry jam toppings, this granola pizza makes for a delicious breakfast, snack, or dessert. Plus, this recipe can be made vegan and gluten-free!
Yup, you read that right – pizza for breakfast everyone! I love granola and this peanut butter granola is delicious. However, rather than eating it the ‘usual’ way, I thought it was time to mix things up a little with this peanut butter and raspberry jam granola pizza.
With under ten ingredients and less than thirty minutes, you can whip up a granola pizza with the salty, tangy, sweet flavors of your classic PBJ. Plus, this recipe can easily be adapted to gluten-free, and vegan. You can even adapt this recipe from one large pizza to lots of mini ones – that way you can have more fun with individualized toppings.
The Ingredients
The Homemade Peanut Butter Granola Pizza Crust
- Puffed quinoa – You could also use rolled oats (GF, if needed to make gluten free granola) or spelt flakes
- Applesauce
- Walnuts – feel free to swap these out for your favorite nut of choice, such as almond, cashew, etc.
- Omega seeds – I used a combination of sunflower, pumpkin, flaxseed, and hemp seed.
- Peanut butter – You could also swap this for almond butter
- Coconut oil
- Honey – For vegan granola, you could use a little maple with some dates (or other sticky dried fruit- needed for the ‘sticky’ factor)
- Vanilla extract
- Salt
Note* You could also use the granola recipe base from this Blackberry Breakfast pizza or Strawberry and Nutella Pizza.
The Pizza Toppings
Peanut Butter – I use Simple Homemade Two-Ingredient Peanut Butter. However, you could also use any natural peanut butter or any of your favorites of these Homemade seed & Nut butter recipes
Raspberry Jam – I use homemade Easy Homemade Raspberry Jam. You can also use Easy Homemade Strawberry Jam or Easy Homemade Blackberry Jam Recipe.
Fresh Raspberries – Will help to cut through the richness and sweetness of the toppings with a little acidity.
Optional Extras
There are tons of ways to ‘upgrade’ this PBJ (peanut butter jelly) pizza too with extra toppings. Banana, apple, blueberries, and strawberries would all work. You could also grate over some dark chocolate or use choc chips.
- Spread over a thin layer of cream cheese before the PBJ toppings.
- Sprinkle with some shredded coconut (toasted or raw)
- For a slightly ‘lighter’ version, top the pizza with your favorite yogurt (like Greek Yogurt, Coconut yogurt, or almond yogurt) and then swirl in a little nut butter and raspberry jam.
- For even more a sweet treat, sprinkle with some shredded dark chocolate or chocolate chips.
Step By Step Instructions
First, mix all of the dry ingredients in a large bowl.
In a seperate bowl, combine all of the wet ingredients.
Combine the wet and dry ingredients and mix well.
Spread over a baking sheet with parchment paper. I used a round tray- however, you could also use a square, or use a rectangle and simply shape it into a circle/square within the tray.
Bake for about 10-12 minutes at 170ºC/350ºF. Keep a careful eye on it though as it may burn if you leave it too long – it only needs to be light golden brown.
Once removed from the oven, set aside and allow to cool completely.
When cooled, it’s time to top this easy breakfast pizza. Simple spread over some peanut butter followed by raspberry jam and top with some fresh raspberries.
Use a pizza cutter to slice as you would normal pizza and serve- enjoy!
How To Store
Once the toppings are on the granola pizza, it will begin to get ‘soggy’ after a few hours. For that reason it is best eaten immediately or chilled within the fridge, until it’s ready to be eaten.
Just like granola bars, the plain granola pizza bases are freezer friendly. Wrap individually and then freeze for up to two months. The peanut butter granola base can also be kept in the fridge for between 1-2 weeks .
Make sure to keep them tightly wrapped when in the fridge/freezer, as granola will absorb fridge odors.
Recipe Notes
- You could also divide the granola mixture to make mini individual granola pizzas too. The amount you can make depends on how big you want the pizzas to be. I usually quarter the mixture.
- You can also amend this recipe to make mini breakfast tarts or granola cups (recipe below). Simply press the granola base into the tart pans/muffin tin and fill with the toppings.
- If you make the pizza base in advance, then this breakfast will take just minutes to prepare, when needed.
Similar Recipes
- Healthy Homemade Granola
- Healthy Yogurt Granola Breakfast Cups
- Homemade Chewy Almond Butter Granola Bars
- 5 Ingredient Healthier Vegan Chocolate Peanut Butter Cups
If you try this recipe, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Peanut Butter and Raspberry Granola Breakfast Pizza
Ingredients
Base Ingredients
- 1.5 cups puffed quinoa
- 1 cup applesauce
- 1/3 cup walnuts
- ½ cup omega seeds sunflower, pumpkin, flaxseed, hemp seed
- 2 tablespoon peanut butter
- 2 tablespoon coconut oil
- ¼ cup honey or dates for vegan granola
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Topping Ingredients
- 1/2 cup peanut butter
- ½ cup raspberry jam
- extra rasberries
- edible flowers optional
Instructions
- First, mix all of the dry ingredients in a large bowl.
- In a separate bowl, combine all of the wet ingredients.
- Combine the wet and dry ingredients and mix well.
- Spread over a baking sheet with parchment paper. I used a round tray- however, you could also use a square, or use a rectangle and simply shape it into a circle/square within the tray.
- Bake for about 10-12 minutes at 170ºC/350ºF. Keep a careful eye on it though as it may burn if you leave it too long – it only needs to be light golden brown.
- Once removed from the oven, set aside and allow to cool completely.
- When cooled, it’s time to top this easy breakfast pizza. Simple spread over some peanut butter followed by raspberry jam and top with some fresh raspberries.
- Use a pizza cutter to slice as you would normal pizza and serve- enjoy!
How To Store
- Once the toppings are on the granola pizza, it will begin to get 'soggy' after a few hours. For that reason it is best eaten immediately or chilled within the fridge, until it's ready to be eaten.Just like granola bars, the plain granola pizza bases are freezer friendly. Wrap individually and then freeze for up to two months. The peanut butter granola base can also be kept in the fridge for between 1-2 weeks .Make sure to keep them tightly wrapped when in the fridge/freezer, as granola will absorb fridge odors.
Video
Notes
- You could also divide the granola mixture to make mini individual granola pizzas too. The amount you can make depends on how big you want the pizzas to be. I usually quarter the mixture.
- You can also amend this recipe to make mini breakfast tarts or granola cups. Simply press the granola base into the tart pans/muffin tin and fill with the toppings.
- If you make the pizza base in advance, then this breakfast will take just minutes to prepare, when needed.
Lency
Thanks for sharing, Which edible flower(s) did you use in the video.
Support @ Alphafoodie
Hi Lency,
The flowers were Celosia Coral Flowers.