Last updated: September 2023

A simple twist on a classic peanut butter & jelly sandwich!

PB&J but make it more fun? Enter pb&j rolls! Same ingredients, different way to serve. This recipe takes the dynamic duo of peanut butter and jelly makes it into a “roll”! A go-to for the lunchbox or easy lunches at home. Make it nut-free by using Oat Haus granola butter or some sunflower seed butter.

INGREDIENTS

1. 2 slices of sandwich bread of choice

2. Peanut butter (thin layer to spread)

3. Thin spread of jelly/jam OR smashed raspberries

4. Superseed boosters like milled chia seeds or flax seeds (optional)

DIRECTIONS

1. Using a rolling pin, flatten each piece of bread

2. Spread a thin layer of peanut butter, followed by a thin layer of jam/jelly

3. Roll semi-tightly (not too tight as inside fillings will spill out) and seal the end by pinching with fingertips

4. Cut in diagonal halves, leave as a whole roll, or cut into small "sushi" like bites

NOTES

• The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, or chia seeds add some extra nutrition and can easily be sprinkled in. Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.

• Instead of using jam or jelly, you can smash raspberries into a one-ingredient jam! I do this often for pb&j sandwiches and it creates a healthier option without added sugars.

• For PB&J, any nut butter will work. I like to use almond butter and cashew butter in place of peanut butter sometimes and it tastes just as great! Make it nut-free by using Oat Haus granola butter or some sunflower seed butter.

• Instead of sandwich bread, you can use tortillas here as well.

• Freeze for up to 2 months, keep in fridge for about 1 day.

• If you’d like to get a nice crisp on these, you can air fry on 350F for 2-3 minutes (spray with light cooking spray)

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