What you need:
For the peanut butter crumble:
- 1/2 cup rolled oats
- 1/2 Tbsp. melted coconut oil
- 2 cups Rice Krispies
- 1/2 cup creamy peanut butter
- 1/2 cup honey
- 1 cup chopped Snickers Peanut Butter Squares (in gold/yellow package)
For the yogurt parfait:
- Vanilla yogurt
- Assorted berries, fresh or frozen
Directions:
- Prepare a 8-inch or 9-inch square baking pan with a piece of parchment paper with overhangs on each side.
- Toss oats with coconut oil to coat. Spread onto a parchment paper or silicone mat lined baking sheet.
- Bake in a preheated 300-degree oven for 10 to 12 minutes. Stir after about 5 minutes. Set aside and let cool.
- In a small saucepan, bring honey to a boil over medium-high heat. Boil for 1 minute.
- While honey boils, stir cooled oats and rice cereal together in a large bowl.
- Remove honey from heat and immediately stir peanut butter into the honey. Then immediately pour over oats and cereal.
- Mix for 30 seconds and then add chopped Snickers. Mix for another minute or until well incorporated.
- Immediately spread into the square baking pan. Press down to make even.
- Refrigerate for one hour and then remove from the pan onto a cutting board.
- With a knife or your hands, break into large chunks.
- Store in an airtight container for up to 2 weeks at room temperature.
- To make a parfait, layer crumble, yogurt, and fruit. I prefer to heat up my frozen fruit a little to thaw it and I love how the juices seep into the yogurt. But fresh fruit is also a great option!
Recipe adapted from Frugal Foodie Mama