Breakfast Reinvented [PB Banana Parfait Pie]

I've discussed my love of peanut butter and banana. I have also talked to you about my passion for parfaits. What I haven't told you about is what I made for a breakfast party at work on Monday! Imagine all of my weekday breakfast favorites rolled into one big pie: A peanut butter banana parfait pie!!!

Healthy Breakfasts = Happy Breakfasts

I try to be healthy when I bring stuff in for work celebrations (birthdays don't count), and breakfast always seems to stump me. Someone typically signs up for fruit, and then everyone else brings in a sugary, beautiful breakfast carb: muffins, coffee cake, bagels, oh my!

...Then in walks my pie.

Not everyone likes Greek yogurt, but I thought I'd give it a shot and maybe at least get an A for effort. Personally, I think it turned out wonderfully. (Yay for experiments turning out well!) Not too sweet, not too tangy, and no regrets! In a single slice you are getting: protein, fruit, and whole grains. Really. What's not to love?

I topped this pie with a little bit of homemade peanut butter granola--I'll be posting that recipe soon!



Mmm. Honestly, I don't think I could ever get tired of peanut butter...or bananas...or Greek yogurt, for that matter...And hopefully I didn't just jinx myself ;)

Peanut Butter Banana Parfait Pie

A Pursuit of Sweetness Original Recipe

Servings: ~8 slices

2 cup old fashioned oats
1/2 cup flour of choice
1/4 cup brown sugar
1/4 teaspoon cinnamon
4 tablespoons butter, melted
2 tablespoons water
plain Greek yogurt (Chobani Non-Fat Plain is my favorite!)
4 teaspoons honey
5 tablespoons PB2*
2 tablespoons peanut butter, creamy or crunchy
2-3 medium bananas, sliced
1 cup peanut butter granola
*Alternatively, you could use all peanut butter, add it gradually to taste

• Preheat oven to 375 degrees and spray a 9-inch pie pan with non-stick baking spray. Combine first 6 ingredients in a bowl with a spoon until a dough is formed. (If too dry, add more water; and if too sticky, add more flour.) Press dough into bottom and sides of pan; and bake for 10-15 minutes or until lightly browned. Remove from oven and cool completely.
• In a medium bowl, combine yogurt, honey, PB2, and peanut butter until smooth. Take the sliced bananas and layer them on the bottom of the cooled oatmeal crust. Next, scoop half of the pb yogurt on top and smooth over until bananas are covered. Layer more bananas and cover with remaining yogurt. 
• Let it cool in the fridge for about an hour before serving. Remove from fridge, and decorate with melted peanut butter and/or peanut butter granola.