Peanut Butter and Jelly Breakfast Pizza

This breakfast pizza is inspired by the American classic ‘PB&J’ (Peanut Butter and Jelly) but much healthier and in breakfast form with an oat base and a sweet PB date mixture.

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This recipe is a slight variation on my Banoffee Breakfast Pizza which I absolutely loved when I first made it and I’ve had it on repeat on many occasions.

I really look forward to my weekends where I can spend a good few hours in the kitchen making up a decent breakfast whereas during the week I have a protein oat smoothie every morning which is yummy and takes just five minutes to whizz up and take with me on my way to work, but on the weekend I want to eat something a little more substantial where I can sit down and eat.

These ‘pizzas’ are so ideal for this as they are so easy to make and totally customizable. My favourite topping choice is actually my banoffee version as I love the peanut butter and banana combination = match made in heaven. This version is very similar but instead uses the classic concept of Peanut Butter and Jelly (a.k.a. Jam). You can use you any jam flavour here really, so whatever is your favourite, but my preferred choice would be a berry jam so think strawberry or raspberry as I think this works best with the peanut butter.

The breakfast ‘pizza’ topping is super sweet which is great as it is naturally sweetened with dates (possibly the best things for natural sweetness) so for this simply combine the dates, peanut butter, coconut oil and water as needed gradually in a food processor until smooth and creamy. For the base place the flour, banana, syrup and vanilla in a food processor until combined to a ‘dough’, then press this into individual pie pans in a smooth single layer and place in the fridge whilst you prepare the filling as above. Then place the filling ingredients on top of the base and take a spoonful of jam (homemade or store-bought) and swirl it through the topping with a fork. Bake this in the oven for 5 – 10 minutes until browned and slightly firm (you will see what I mean) and leave to cool before tucking in!

This is the perfect breakfast to have on a weekend with your feet up and a cuppa, served with some banana slices and your favourite yogurt or coconut cream.  The bases also freeze really well so are perfect for a quick breakfast or you can make the whole pie and leave it in the fridge for up to 3 days to grab during the week.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Peanut Butter and Jelly Breakfast Pizza
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Cuisine: Breakfast,
Serves: Serves 2 - 3
  • 1 cup oat flour
  • ½ banana, mashed
  • 1 tbsp agave syrup
  • ½ tsp vanilla
  • 1 cup dates, soaked and drained
  • 1½ tbsp smooth creamy peanut butter
  • 1 tbsp coconut oil, melted
  • Water as needed to blend
  • 1 tbsp fruit jam
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line individual pie pans or spray with a small amount of oil. Set aside.
  2. In a food processor combine the banana, syrup and vanilla until combined then add the oat flour for a few seconds until combined.
  3. Remove the mixture from the food processor and press into the pie pans in an even layer, spreading with a spatula to meet the sides. Place in the fridge whilst you prepare the topping.
  4. Place all the topping ingredients in the food processor and process until well combined and smooth, adding water as necessary to combine, but you don't want it runny.
  5. Once smooth, remove from the food processor and place in a bowl and set aside in the fridge to thicken and firm up (I found this worked well the longer it was left)
  6. Remove the bases from the fridge and place in the oven to bake for 10 minutes. Remove from the oven and top with the peanut butter mixture and a swirl of fruit jam.
  7. Place in the oven for 5-10 minutes until browned slightly.
  8. Remove from the oven, leave to cool for 5 minutes before serving.

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