Ever miss the classic taste of the PB&J sandwich of your childhood? I do — often. But I don’t always want a sandwich with all the bread. So, I remedied this problem with a smoothie.
It hit me one day that if you make the strawberries into a compote first, it will intensify the “jam-like” flavors and send this 7-ingredient PB&J smoothie over the top. Hunch: correct. Let us show you how it’s done!
Origins of PB&J
It’s thought that the first peanut butter and jelly sandwich recipe was printed in a 1901 Boston Cooking School magazine. That version was made with handmade peanut butter (called peanut paste) and currant or crab-apple jelly.
But PB&Js didn’t become popular until after the Great Depression and World War II. By this time, peanut butter could be made with a machine and became an affordable food. During World War II, PB&Js were included on ration menus, and once soldiers arrived home, popularity spread among civilians.
How to Make a PB&J Smoothie
First, make the berry compote — strawberries + chia seeds.
Then, let the compote cool.
Then blend up the smoothie!
Frozen, ripe bananas are the base, peanut butter or peanut butter powder make up the “PB,” strawberry compote is the “jelly,” flaxseed meal provides a “toasty” bread-like taste, and dates add sweetness!
Dairy-free milk is the liquid to help it blend. And to sneak in some greens, optionally add something delicate like romaine or spinach.
We hope you LOVE this PB&J Smoothie! It’s:
& Super delicious!
It’s the perfect fruit-sweetened snack or healthier dessert. Or try with the optional greens and add a scoop of protein powder for a light meal!
More PB&J Recipes
- 5-Ingredient No-Bake Peanut Butter Thumbprints
- No-Bake PB&J Pie
- No-Bake PB&J Energy Bites
- Peanut Butter and Jelly Chia Pudding
- Peanut Butter and Jelly Muffins (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Next-Level PB&J Smoothie
BERRY COMPOTE* (makes twice the amount called for — 4 servings total)
- 1 ½ cups sliced ripe strawberries (organic when possible // or sub other berry of choice, but strawberries are preferred)
- 2 Tbsp water
- 1 tsp chia seeds
- 2 frozen ripe bananas (previously peeled, sliced, and frozen // ~2 ½ cups as original recipe is written)
- 1/3 cup strawberry compote (strawberries + chia seeds)
- 1-2 pitted medjool dates
- 2-3 Tbsp peanut butter (or peanut butter powder for lower fat, we used half and half // or sub other nut or seed butter of choice)
- 1/2-1 cup unsweetened dairy-free milk (we liked almond milk)
- 1 Tbsp toasted golden flaxseed meal (golden flax seeds have a milder flavor and when toasted, they taste like granola and toast! // if you can’t find, use regular flaxseed meal)
- 1 handful delicate greens (like romaine or spinach // optional)
- COMPOTE: To make the compote, add the sliced berries to a small saucepan with water and heat over medium heat. Cover and cook for 3-5 minutes or until the strawberries soften and the mixture is bubbly.
- Remove from heat and use a potato masher or the back of a spoon to smash the berries into a loose sauce. Then add chia seeds and stir to combine. Transfer to a jar or storage container and set in the fridge to chill for ~1 hour, or make ahead the day before.
- SMOOTHIE: To a high-speed blender add frozen banana, 1/3 cup strawberry compote (as recipe is written), medjool date (starting with lesser amount), peanut butter (starting with lesser amount), dairy-free milk (starting with lesser amount), and flaxseed meal.
- Blend on high until creamy and smooth, scraping down sides / using the tamper as needed. If too thick or it has trouble blending, add more dairy-free milk as needed. If too thin, add more frozen banana or some ice. For a “nice cream” smoothie bowl texture, add as little dairy-free milk as possible and use the tamper to blend into a thick, creamy ice cream texture.
- Taste and adjust flavor as needed, adding more compote for strawberry jam flavor, peanut butter for more intense peanut flavor, or dates for more sweetness.
- Enjoy immediately. Garnish the top with additional compote, peanut butter, and flaxseed meal (optional). Best when fresh. Leftovers can be stored in the refrigerator for up to 24 hours, or frozen into ice cube or popsicle molds and stored in the freezer for 1 month.
*Prep time includes making and cooling compote.
*Nutrition information is a rough estimate calculated with 1/3 cup compote, the lesser amounts of dates, peanut butter, and fortified almond milk, and without optional ingredients.